Persian Carrot And Green Bean Stew Recipes

PERSIAN-STYLE CARROTS AND BLACK-EYED PEAS

Persian-Style Carrots and Black-Eyed Peas image

One of my favorite crops from my husband's farm are his fall carrots. I prefer the fall carrots because as the weather gets colder the vegetable sugars concentrate, yielding the sweetest carrots of the year. We use lots of carrots in this recipe, so that it's more about the carrots than anything else. For the best flavor, serve it cold the day after you make it. You can substitute chickpeas for the black-eyed peas, if you prefer to use another type of bean.

Provided by Ana Sortun

Categories Carrot Pea New Year's Eve Side Spice Saffron

Yield Serves 6-8

Number Of Ingredients 14

Ingredients

1 cup dried black-eyed peas
1/2 teaspoon kosher salt, plus more to taste
Pinch of saffron
2 tablespoons warm tap water
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
4 cups thin carrot rounds
1 red bell pepper, stemmed, seeded, and finely chopped
1 1/2 teaspoons Persian Spice Mix
1 teaspoon finely chopped garlic
Freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
2 teaspoons honey
2 tablespoons chopped fresh flat-leaf parsley leaves

Steps:

In a medium-sized saucepan, combine the black-eyed peas and 4 cups water and bring to a boil over high heat. Lower the heat and simmer until tender, about 25 minutes. Off the heat, add the salt and set aside while the peas absorb some salt for 10 minutes. Drain.
Meanwhile, put the saffron and water in a small bowl. Mix and set aside for at least 15 minutes and as long as overnight.
Place a large sauté pan over medium-low heat and add the olive oil, onion, carrots, and red bell pepper, stirring until the peppers start to soften and the onion is translucent, about 10 minutes. Add the saffron (and its blooming water), Persian Spice Mix, garlic, and black-eyed peas. Season the carrots and peas with salt and pepper to taste and stew until the carrots and peppers are tender and the black-eyed peas are glazed.
Remove from the heat and set aside to cool. Stir in the lemon juice, honey, and parsley. Serve cold or at room temperature.

PERSIAN CARROT AND GREEN BEAN STEW

Persian Carrot and Green Bean Stew image

Make and share this Persian Carrot and Green Bean Stew recipe from Food.com.

Provided by Debbie R.

Categories One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb lamb, cut in cubes (or beef)
1/4 cup butter
1 lb green beans, cut in one-inch pieces
1 cup tomato paste
1 lb carrot, cut in one-inch slices
2 large waxy potatoes, cut in one-inch cubes
1/2 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon turmeric

Steps:

Sprinkle meat with cinnamon. Brown in butter in batches. Add 2 cups water to meat in pot. Bring to a boil. Lower heat to medium-low, and simmer 30-40 minutes or until meat is well cooked. (Keep the pot covered.).
Remove lid, and add green beans, tomato paste, carrots, potatoes and spices/seasonings. Stir together. Simmer over medium-low heat for 30 minuets. If sauce is too thin, boil down for a few minutes to get desired consistency.
Serve with flat bread or over plain rice.

Nutrition Facts : Calories 551.7, Fat 23.8, SaturatedFat 12.2, Cholesterol 90.5, Sodium 1341.6, Carbohydrate 64.1, Fiber 13.3, Sugar 18.5, Protein 25.8

GREEN BEAN STEW (ARABIC RECIPE)

Green Bean Stew (Arabic Recipe) image

This recipe is delicious and very tasty. This dish is best served hot with plain rice. Green beans has plenty of nutrients, a good source of Vitamin A, also an excellent source of Vitamin C, Vitamin K and Manganese.

Provided by Hommus

Categories Stew

Time 1h25m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs fresh green beans or 2 (16 ounce) packages frozen green beans
1 -1 1/2 lb lamb stew meat (or beef stew)
1 large chopped onion
3 -4 garlic cloves (crushed or minced fine)
2 cups water
1/4 cup olive oil or 1/4 cup vegetable oil
3 large ripe chopped fresh tomatoes or 1 (28 ounce) can diced tomatoes
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon allspice

Steps:

Wash green beans and trim off stems. Cut in half and rinse in cold water.
Saute lamb meat stew, onions, garlic, salt and spices in olive oil or vegetable oil(stirring occasionally) until meat is brown.
Add 2 cups of water, green beans, chopped tomatoes or 28 oz. can of diced tomatoes. and cook on medium heat for about 10 minutes. cover and simmer on low heat for around 45 minutes or until green beans are tender.
This meal is best when served hot with plain rice.

Nutrition Facts : Calories 320.2, Fat 16.2, SaturatedFat 3.7, Cholesterol 81.6, Sodium 1232.4, Carbohydrate 16.2, Fiber 5.3, Sugar 8, Protein 29.2

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