Persian Lamb And Chickpea Stew Qormeh Sabzi Recipes

PERSIAN LAMB AND CHICKPEA STEW (QORMEH SABZI)

Steps:

• Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.
• Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.
• Lower heat and cover, simmering for 15 minutes.
• Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
• Add these vegetables and the chickpeas to the meat and mix together thoroughly.
• Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.
• Serve with steamed basmati rice.

PERSIAN LAMB AND OKRA STEW (KHORESH BAMIEH)

Steps:

• Peel and thinly slice onions, then fry in oil until slightly golden.
• Wash and cut meat into small pieces and fry in onions and garlic until meat becomes opaque.
• Add 3 cups of hot water and bring to boil.
• Reduce heat and simmer, covered, for about 45 minutes, adding more hot water during cooking if needed.
• When meat is tender, wash okra and remove stems.
• Add whole okra, salt, pepper and tomato paste to the meat and cook for another 10-15 minutes.
• Take care not to overcook the okras so that they do not become slick textured.
• Add lime juice, adjust seasoning and cook for another 3-4 minutes.
• If you wish to use potatoes, wash, peel, and cut them into small pieces, and add to stew when meat becomes tender, allowing 10-15 minutes of cooking before adding okra.

QORMEH SABZI

Steps:

• 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.

GHORMEH SABZI (PERSIAN HERB STEW)

Steps:

• Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
• Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
• Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
• Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.