Qormeh Sabzi
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
-
Home-made qormeh sabzi mix (or 1 cup store-bought soaked in 1/2 cup hot water)
- 1 cup fenugreek leaves, finely chopped
- 1 cup leek, finely chopped
- 1⁄2 cup spring onion, finely chopped
- 1 1⁄2 cups spinach, finely chopped
-
Additional Ingredients
- 4 cups parsley, finely chopped
- 2 cups cilantro, finely chopped
- 3 tablespoons oil
- 1⁄2 onion, finally chopped
- 1 teaspoon turmeric
- 1 1 lb chicken or 1 lb stewing beef, bite sized portions
- 1⁄2 cup kidney bean, cooked
- 2 -3 persian dried limes or 2 -3 fresh lime juice
directions
- Using a food processor process the herbs until very fine. In two of the tbsp of oil cook the Qormeh Sabzi mix, Parsley and Cilantro at high heat. You will see the herbs darken and dry out. The more you cook them the more flavorful they will be. Stir constantly to avoid burning. Once the herbs are darkened and release a flavorful smell, turn off and set aside.
- Cook the onion at medium heat in the oil until golden. Add the chopped meat, browning on all sides. Drain fat if needed. Do not cook all the way, otherwise it will become tough.
- Add the cooked herbs, kidney beans, s/p to taste and 1 cup of water.
- Set the dish to low heat and simmer covered for an hour.
- Punch a hole into each of the Persian Limes. Add the Persian Limes. Simmer for another hour. Watch so the mixture does not dry out. If this happens add another cup of water.
- Serve over Basmati rice.
- Can also make this dish vegan/vegetarian by discarding the meat.
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Reviews
-
This takes a little time and watching, but is a very flavoursome and different stew. I used regular limes, tinned kidney beans, and omitted the meat. As the chef says, watch it to make sure that it does not dry out. When I make again, I will experiment adding a few vegetables, such as carrots or other root vegetables, that I think would go well in this dish. Made for PAC Fall 2007 .. thanks, One Little Deer!
RECIPE SUBMITTED BY
I grew up in an Iranian household, where cooking was a three generation affair. After spending countless hours with my grandmother and mother in the kitchen I found I picked up on some of their skills.
Add this to the fact that I've lived all over the world, I've learned to create my own style drawn from my family and the many global culinary experts I have met along the way.