Thursday, January 19, 2012

Ghormeh Sabzi (Persian Herb Stew)



This recipe is one of our favorites. It takes around 3 hours to make, excluding time taken to prepare the vegetables that must be chopped very finely. Though the recipe commands a hearty amount of oil to be added at the frying stage, the amount can be reduced to make a healthy and refreshing dish as well--though the oil certainly adds a considerable amount of flavour (just make sure there is enough oil in the pan to fry the vegetables without burning them). For a dish that takes so long to prepare, most of the processes in this stew are surprisingly simple--they just require a lot of patience! In the end though, it's well worth it!




Ease of Cooking Yummy Factor Apprx. Cost
HK$110 (US$14)
Ingredients (Serves 2)
150g parsley, finely chopped
150g coriander, finely chopped100g spring onions, finely chopped50g spinach, finely finely chopped (optional)250g sirloin steak, cubed1 can kidney beans
3 limes, squeezed (or 4 tbsp lime juice)
1 dried lime
Salt, pepper and turmeric
Directions
  1. Combine all greens together with 2tbsp oil, 1 tsp salt and 1 teaspoon turmeric in a non-stick pan. Fry on low heat until it becomes somewhat blackish. Stir occasionally, and be careful not to burn the herbs, though.
  2. Add beef and stir for another 5 mins. 
  3. Transfer the mixture into a stew pot and add ½ liter of boiling water. 
  4. Cover the pot and let it boil on low heat for an hour. 
  5. Add lime juice and 1 tsp salt. 
  6. Separate the kidney beans from brine and wash them thoroughly. Add to the stew. 
  7. Continue boiling the stew for another hour. Add some boiling water.
  8. Pierce dried lime with a knife and sink it into stew. 
  9. Adjust the spices to taste and let it stew for another half an hour until it reaches desired consistency (ideally, a little soupy).
  10. Serve with steamed rice or couscous.