Suzanne's Ghormeh Sabzi
- Ready In:
- 2 (10 ounce) cello bags spinach
- 2 bunches scallions (cut roots off and then cut in segments)
- 2 bunches parsley (curly or italian and cut the stems off)
- 1 bunch cilantro
- 2 lbs chicken (whatever meat you prefer) or 2 lbs beef (whatever meat you prefer)
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup lemon juice
- 6 dried lemons
- 1 teaspoon canola oil
- Wash thoroughly, drain, and chop in processor until it looks like chopped greens. Set aside.
- In large high pan, put small amount of canola oil in with 1 good size onion sliced.
- Saute onion and put 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon.
- When onion is pretty well sauteed with spices, add your cubed meat.
- Brown meat with onion and add salt and pepper.
- Add about 48ounces of water, 1/2 cup lemon juice to start, and 6 dried lemons ( have to puncture the lemons). If too thick, gradually add water little at a time because this will simmer away.
- In separate skillet, brown greens in canola oil stirring constantly so they don't burn. You just want to saute them good and then add greens to meat.
- Turn heat down and simmer.
- Here's the trick, the longer this cooks, the better the flavor savor's through it. You can start with covering the pan with a lid, stirring occasionally and then if you take the lid off, and there is too much water, simmer high so the water boils off. Stir so bottom doesn't stick. You kind of have to "eye ball" this and know what the consistency should look like. As I mentioned, if it looks too watery, boil sabzi/ meat mixture until right consistency. Taste to see if you need more salt, or more lemon juice. If you want more a sour taste, add lemon juice gradually.
- I usually cook this in the morning and let it simmer slowly all day, stirring at times. Make sure you have enough water on it though.
- Hope this doesn't confuse anyone. Let me know how yours comes out -- Serve over rice -- Enjoy!
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