Persian Lamb Vegetable Khoreshe Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

KHORESH KARAFS (PERSIAN CELERY STEW WITH LAMB)



Khoresh Karafs (Persian Celery Stew With Lamb) image

Most types of Iranian stew, known as khoresh or sometimes spelled khoresht, take hours to prepare and yet more hours to cook. Not this one. Karafs means celery, so here a whole head of crunchy, pale green stalks and two bunches of herbs simmer alongside lamb (or beef) for just under an hour. The sweet flavor of caramelized onions provides the base note to a funky green broth tarted up with lime and lemon. Seasoned with turmeric and saffron, the stew takes on a golden hue. A shallot, sliced and fried until crisp, makes a fine garnish, but is optional. Not optional: a side of buttery steamed rice.

Provided by Daniela Galarza

Categories     dinner, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 18

1 large bunch curly parsley
1 small bunch fresh mint
1/2 cup olive oil
1 pound lamb shoulder (or beef chuck), cut into 1-inch cubes
1 teaspoon ground turmeric
Kosher salt and black pepper
1 large yellow onion, halved and thinly sliced
2 garlic cloves, minced
2 tablespoons unsalted butter
1 large head celery (1 to 1 1/2 pounds), trimmed, pale green leaves reserved, stalks cut on an angle into 1-inch pieces
1/4 cup lemon juice (from about 2 lemons)
1/4 cup lime juice (from about 3 limes)
1/2 teaspoon saffron threads, crushed
Buttered steamed white rice, preferably basmati, for serving
1 large shallot, thinly sliced
1 tablespoon all-purpose flour
1/2 cup canola oil
Pinch of kosher salt

Steps:

  • Trim or break off thicker parts of the parsley stems and pull mint sprigs and larger leaves from their stems. Discard stems or reserve for another use. Pluck a small handful of leaves and tender sprigs from parsley and mint and set aside for garnish. Chop remaining herbs.
  • In a large Dutch oven or pot, heat 1/4 cup oil over medium-high. Season lamb with turmeric, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add lamb, onion and garlic, and cook, stirring occasionally, until onions start to caramelize and lamb is evenly browned, about 10 minutes. Add 2 cups water, cover and simmer over medium-low heat for 20 minutes.
  • While the lamb simmers, cook the celery: In a skillet, heat the remaining 1/4 cup oil with the butter over medium-high. Once butter foams, add celery, season with salt and pepper and cook, stirring frequently, for 3 minutes. Add chopped parsley and mint, and cook, stirring occasionally, until celery just starts to caramelize, about 8 minutes.
  • Add celery and herbs to the Dutch oven, along with lemon juice, lime juice and saffron. Cover, leaving lid slightly ajar, and simmer on low heat until lamb is tender, about 30 minutes.
  • While stew cooks, make the fried shallots, if desired: Line a small plate with a paper towel. In a small bowl, sprinkle flour over sliced shallots and toss with a fork. Heat canola oil in a small saucepan or skillet over medium-high until it shimmers slightly, about 1 minute. Fry shallots in oil, flipping once or twice so they cook evenly, until golden brown and crisp, 1 to 2 minutes. Remove from oil with a fork, season with a pinch of salt and let drain on paper towel-lined plate until stew is ready.
  • Taste stew. Broth should be tart, but balanced. Celery and lamb should be tender but hold their shape. Season to taste with additional salt and pepper. Garnish with reserved herbs and fried shallots. Serve with chelo (Persian-style steamed rice) or buttered, steamed white rice. Stew can be made up to 2 days in advance.

KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)



Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew) image

There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn't the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don't be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.

Provided by Samin Nosrat

Categories     meat, soups and stews, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 15

1 1/2 pounds lamb shoulder or beef chuck, trimmed and cut into 2-inch pieces
1 heaping teaspoon ground turmeric
Fine sea salt and freshly ground black pepper
1/2 cup dried kidney beans
3 tablespoons plus 1/4 cup extra-virgin olive oil
1 large yellow onion, thinly sliced
1 pound Italian parsley (about 3 large bunches)
1 pound cilantro (about 3 large bunches)
2 bunches chives
1 bunch scallions, roots trimmed
1 tablespoon dried fenugreek leaves
4 Omani (dried Persian) limes, rinsed and punctured multiple times with a fork
1/4 teaspoon crumbled saffron threads
Polo Ba Tahdig (Persian Rice With Bread Crust), for serving
Mast-o Khiar or plain yogurt, for serving

Steps:

  • In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
  • Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
  • In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
  • Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
  • In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
  • Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
  • Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
  • When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
  • As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
  • Serve hot with Persian rice and mast-o khiar.

PERSIAN LAMB-VEGETABLE KHORESHE



Persian Lamb-Vegetable Khoreshe image

A Khoreshe is a type of thickened sauce, usually containing meat and vegetables, that is served over rice. This is one of my favorite Persian dishes, one I used to make for my friend Said. It is Persian homestyle cooking at its best!

Provided by PalatablePastime

Categories     Stew

Time 2h

Yield 8 serving(s)

Number Of Ingredients 9

1 large eggplant
olive oil
2 large onions, sliced
2 lbs boneless lamb, cut into 1 inch cubes
3 large tomatoes, peeled and chopped
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
fresh ground pepper

Steps:

  • Slice the unpeeled eggplant and sprinkle with salt; place in a colander to drain for 25-30 minutes.
  • Pat eggplant dry and set aside.
  • Heat 2 tbsp.
  • olive oil in large saute pan; saute egplant until tender.
  • Add a little oil as needed to prevent sticking.
  • In large kettle, heat 2 tbsp.
  • olive oil; add onions and saute until tender.
  • Add lamb cubes, browning on all sides.
  • Lower heat and simmer for 20 minutes, then add eggplant, tomatoes, lemon juice, cinnamon, and nutmeg.
  • Season to taste with salt and pepper; add 1/2 cup water.
  • Simmer for 1 hour, or until meat is tender.
  • Serve over chelo, or steamed basmati rice.
  • Lemon wedges also make a good condiment.

KHORESH KARAFS (PERSIAN LAMB AND CELERY STEW)



Khoresh Karafs (Persian Lamb and Celery Stew) image

A tasty and healthy stew of lamb, celery and fresh herbs. I have been making this for years and it never fails to delight guests. You can substitute beef or veal but I prefer the texture and taste of lamb with this dish. Use fresh herbs. The recipe is courtesy of www.sadaf.com

Provided by Mr Sparkle

Categories     Stew

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 large onions, peeled and thinly sliced
1 lb stew meat, cut in 1-inch cubes (lamb, veal or beef)
1/3 cup oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric
5 stalks celery, washed and cut into 1 inch lengths
3 cups chopped fresh parsley
1/2 chopped of fresh mint
1/3 cup fresh squeezed lime juice

Steps:

  • In a large pot, brown onions with meat in 3 tablespoons oil. Add salt, pepper, turmeric. Pour in 2 cups water. Cover and simmer over low heat for 30 minutes.
  • In a non-stick frying pan, fry the chopped celery in 3 tablespoons oil for 10 minutes, sliming occasionally. Add chopped herbs and fry for 10 minutes longer.
  • Add the mixture of celery and herbs, and lime juice to the meat. Cover and simmer over low heat for 1 1/2 hours longer, or until the meat and celery are tender.
  • Taste the stew and adjust seasoning accordingly. Serve hot with steamed white rice.

Nutrition Facts : Calories 244.3, Fat 15.9, SaturatedFat 3.1, Cholesterol 48.4, Sodium 493.9, Carbohydrate 9.1, Fiber 2.5, Sugar 3.2, Protein 18.2

More about "persian lamb vegetable khoreshe recipes"

KHORESHT-E ALOO RECIPE (PERSIAN LAMB STEWED WITH …
khoresht-e-aloo-recipe-persian-lamb-stewed-with image
Saute until the onions are translucent and just starting to turn golden brown. Return the lamb to the pot and add the stock or water, salt and pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for about 1 1/2 …
From whats4eats.com


KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND …
khoresh-e-ghormeh-sabzi-persian-herb-bean-and image
2019-06-17 Method. 1. In a medium bowl, season the meat with turmeric, two teaspoons salt and half a teaspoon of pepper. Set aside. 2. Rinse the beans and place in a medium bowl with one cup water and a generous pinch of salt. Set …
From goodfood.com.au


KHORESH BADEMJAN - TRADITIONAL PERSIAN EGGPLANT STEW …
khoresh-bademjan-traditional-persian-eggplant-stew image
2017-03-25 Add the tomato paste, garlic, saffron and continue cooking while stirring for another 5 minutes. Add the cooked beef, beef broth, crushed tomatoes, and sour grapes. Bring to a boil. Add eggplants, lower the heat and …
From 196flavors.com


KHORESHT GHARCH (PERSIAN MUSHROOM STEW) - TARA'S …
khoresht-gharch-persian-mushroom-stew-taras image
2012-11-01 Instructions. Dissolve the ground saffron in 1/2 tablespoon hot water. Set aside. Thinly slice the onion and crush the garlic. Cut the chicken into about 1 inch pieces. In a large pot or dutch oven, heat 1 1/2 tablespoons oil …
From tarasmulticulturaltable.com


PERSIAN LAMB AND RHUBARB STEW (KHORESHT RIVAS)
persian-lamb-and-rhubarb-stew-khoresht-rivas image
2019-05-22 2 cups parsley, finely chopped 1/2 cup mint, finely chopped 2 lb rhubarb, sliced into 2'' pieces Salt to taste Instructions Sauté onion in olive oil until translucent. Add turmeric and lamb, browning the lamb on all sides. Add 2 …
From adamantkitchen.com


VEGETARIAN KHORESH BADEMJAN - PERSIAN MAMA
vegetarian-khoresh-bademjan-persian-mama image
4 Chinese eggplants peeled, sliced lengthwise and cut into 3 pieces (or 8 Italian eggplants, sliced lengthwise and cut in half) 1 cup slow-cooking yellow split peas (lapeh dir paz); ½ tsp salt
From persianmama.com


KHORESHE HAVIJ - PERSIAN CARROT LAMB STEW - I GOT IT …
khoreshe-havij-persian-carrot-lamb-stew-i-got-it image
2019-07-16 Cut the lamb into approx. 2 inch large pieces. Fry the lamb cubes in the vegetable oil from all sides until golden brown. Remove the fried meat from the pan. Fry the onions in the same oil over medium temperature for about 10 …
From igotitfrommymaman.com


KHORESH-E BEH – PERSIAN QUINCE LAMB STEW - I GOT IT …
khoresh-e-beh-persian-quince-lamb-stew-i-got-it image
2019-11-16 Cut the lamb into approx. 2 inch large pieces. Fry the lamb cubes in the vegetable oil from all sides until golden brown. Remove the fried meat from the pan. Fry the onions in the same oil over medium temperature for about 10 …
From igotitfrommymaman.com


KHORESHT KARAFS RECIPE (PERSIAN CELERY STEW)
khoresht-karafs-recipe-persian-celery-stew image
2022-02-02 Instructions. Step 1. To clean celery, cut off the base and leaves. Rinse the celery stalks thoroughly under cold, running water and dry them with a clean kitchen cloth. Step 2. Then cut the celery stalks into 1-inch pieces. Chop …
From yummynotes.net


PERSIAN LAMB AND RHUBARB KHORESH - THE IRISH TIMES
persian-lamb-and-rhubarb-khoresh-the-irish-times image
Heat 2 tbsp oil in a large heavy based pan. Add the onions and sauté for a few minutes before adding the turmeric. Stir to combine then add the lamb. Increase the heat a little to brown the lamb...
From irishtimes.com


KHORESH RIVAS (PERSIAN RHUBARB STEW WITH MEAT, خورش …
khoresh-rivas-persian-rhubarb-stew-with-meat-خورش image
2018-05-02 Heat 2 tablespoons of oil in a medium saucepan on medium heat. Fry the onions for 3 minutes until they soften. Add the turmeric, stir, then add the meat. Increase the heat to high and stir to mix. Add 1 Tbsp of the sugar, stir, …
From linsfood.com


LAMB AND EGGPLANT KHORESH RECIPE | GOOD FOOD
2016-06-30 Method. In a heavy-based pan, fry the onion in the butter and oil over a medium heat until soft and golden. Add the lamb and continue to cook over a higher heat until brown all over. Season with salt and pepper, cinnamon, allspice and nutmeg. Add the drained lentils and cover with water - you will need about 600ml.
From goodfood.com.au


PERSIAN LAMB-VEGETABLE KHORESHE | TECHTEAM QA 9 WIKI | FANDOM
Template:Wikifiedrecipe A Khoreshe is a type of thickened sauce, usually containing meat and vegetables, that is served over rice. This is one of my favorite Persian dishes, one I used to make for my friend Said. It is Persian homestyle cooking at its best! 1 large Eggplant olive oil 2 large onions, sliced 2 lbs boneless Lamb, cut into 1 inch cubes 3 large tomatoes, peeled and …
From techteam-qa9.fandom.com


IRANIAN LAMB AND HERB STEW WITH BARBERRY RICE (KHORESH GHORMEH
60 ml (¼ cup) olive oil ; 6 lamb shanks ; 2 small onions, finely chopped ; 2 garlic cloves, finely chopped ; 200 g (1 cup) red kidney beans, soaked in water for 1 hour, drained, rinsed ; 2 large ...
From sbs.com.au


KHORESH BADEMJAN RECIPE | PERSIAN EGGPLANT STEW - TAK RECIPE
2022-06-08 Step 4. Add three glasses of water and increase the heat until the water boils, then reduce the heat and let the meat cook on low heat for an hour and 30 minutes.
From takrecipe.com


KHORESH GHEYMEH - IRANIAN LAMB STEW - PERSIAN RECIPES
Lamb, yellowfins split peas, tomato, saffron, rosewater, black lime, this is out of this world. Gheimeh (Persian: قیمه, qeyme) or Qeema is an Iranian stew (k...
From youtube.com


KHORESH-E HAVIJ RECIPE - PERSIAN LAMB AND CARROT STEW — I GOT IT …
2019-05-28 Method . Finely chop the onions and garlic. Cut the lamb into approx. 2 inch 4 to 5cm large pieces. Sear the lamb cubes in the vegetable oil from all sides until golden brown.
From hamisharafi.com


KHORESH GHORMEH SABZI RECIPE | PERSIAN VEGETABLE STEW
2021-09-05 Servings 4 Calories 375 kcal Ingredients 300 Grams lamb meat ⅓ cup kidney beans 4 Cups Parsley 2 Cups Chives 2 Cups Spinach 2 tbsp dried fenugreek leaves 4 Dried lime 1 Large onion As needed, oil as much as you desire salt and black pepper 1 tbsp turmeric 5 Cups Water Instructions The first step in preparing ghormeh sabzi is to soak red beans.
From arachef.com


KHORESH BADEMJAN (PERSIAN EGGPLANT STEW) - UNICORNS IN THE KITCHEN
2019-11-21 Instructions. Heat 2 tablespoon vegetable oil in a large pot over medium heat. Saute onion in the vegetable oil for about 5 minutes until golden. Add in the lamb to the sauteed onion and sear until brown. Add in turmeric, salt, pepper and cinnamon to the lamb and onion. Stir in the tomato paste and mix well.
From unicornsinthekitchen.com


KHORESHT BOGOLI – PERSIAN LAMB & BROAD BEAN STEW - MUSTARD …
2014-07-16 Add a heaped teaspoon of salt and a good few grinds of black pepper. Stir again and add enough boiling water to just cover the meat, with only the tips of the meat poking through the water. Bring to a simmer then cover the pan, lower the heat to a slow simmer and cook for about 1- 1½ hours or until the meat is tender.
From mustardwithmutton.com


PERSIAN LAMB-VEGETABLE KHORESHE | RECIPES WIKI | FANDOM
A Khoreshe is a type of thickened sauce, usually containing meat and vegetables, that is served over rice. This is one of my favorite Persian dishes, one I used to make for my friend Said. It is Persian home-style cooking at its best! 1 large eggplant olive oil 2 large onions, sliced 2 lbs boneless lamb, cut into 1 inch cubes 3 large tomatoes, peeled and chopped 2 tablespoons …
From recipes.fandom.com


ALL-TIME BEST 17 PERSIAN VEGETARIAN RECIPES RECIPE - PERSIANGOOD
2021-06-08 Make this stew and benefit yourself. 17. Khoresh Kadoo | Persian Zucchini Stew Recipe. Khoresh kadoo is one of the best Persian stews you can make. It is optional to add meat to the stew or prevent adding meat. Khoresh Kadoo without meat is …
From persiangood.com


RASHTI KHORESHE: PERSIAN LAMB STEW OVER RICE WITH TURMERIC
2016-02-26 Method for the khoresh: Trim the lamb of any excess fat and fiber. Set aside. In a large skillet, heat 2 tablespoons of the oil over a medium flame. Add the chopped onion and saute for 1-2 minutes. Add the turmeric, salt and pepper, and saute for 2 to 3 minutes more, until the onions begin to soften.
From spicelines.com


KHORESHT KADOO – PERSIAN LAMB & ZUCCHINI STEW - MUSTARD WITH …
2012-12-28 Add 1½ teaspoons salt and ½ teaspoon pepper and mix well. Bring a kettle to the boil and add enough boiling water so as just the tops of the lamb are peeking through. Bring to the boil, reduce the heat to a simmer and cover the pan. Cook for one hour or …
From mustardwithmutton.com


KHORESH KARAFS (PERSIAN CELERY STEW) - COOKING COUNTY
For making one-pot Khoresh Karafs, chop one medium-sized onion into small pieces. Saute them in a pot with four tablespoons of vegetable oil till making them golden. Then add 250 gr boneless beef or lamb with one teaspoon of turmeric to the onion. Saute them till making the meat brown. Chop 100 gr parsley and 50 gr mint finely.
From cookingcounty.com


KHORESHT GHAIMEH RECIPE (PERSIAN LAMB AND SPLIT PEA STEW)
In a large pot or Dutch oven, heat the oil over a medium-high flame. Brown the meat in batches and remove to a bowl or plate. Add the onions to the same oil and saute until thoroughly wilted and starting to caramelize. Stir in the tomato paste, spices, salt and pepper and continue to cook another 2 to 3 minutes.
From whats4eats.com


KHORESHT (STEW) – PERSIAN RECIPES
Khoresht-E Nokhod Sabz (Green Pea Stew) This Khoresht is very similar to Khoresht-e Loobia Sabz (Green Bean Stew), except its made with Green Peas instead. Its simple to make and is served with rice. super easy. Khoresht (Stew) Light Persian Meals.
From persianrecipes.org


PERSIAN KHORESH GHEYMEH RECIPE - COOKING COUNTY
Gheymeh recipe. First of all, wash split peas thoroughly and soak them in cold water for 2 hours. Remember to change the water every 30 minutes. Heat the oil in a medium pot over medium heat. Add the diced onions, cubed lamb, turmeric powder, and …
From cookingcounty.com


PERSIAN CELERY STEW - KHORESHT KARAFS - UNICORNS IN THE KITCHEN
2019-02-12 Heat 2 tablespoon olive oil in a pan over medium heat. Add celery, mint, parsley and saute until herbs start getting dark and release their aroma. Set aside. In a large pot, heat 2 tablespoon olive oil. Saute onion until golden. Add in lamb meat stew with turmeric and black pepper. Saute until lamb is brown.
From unicornsinthekitchen.com


KHORESHE ALOO ESFENAJ | PERSIAN SPINACH AND PLUM STEW RECIPE
2021-03-15 Wash and clean the meat and then chop the meat in cubed shapes. Add the cubed meat to the pot. Fry the cubed meat until they turn in colors. When the color changes add 3 glasses of water to the pot and let it boil for a while. Then put the lid and let the meat cook on a …
From persiangood.com


WORLD BEST DIABETIC FOOD RECIPES : PERSIAN LAMB-VEGETABLE …
8 add lamb cubes, browning on all sides. 9 lower heat and simmer for 20 minutes, then add eggplant, tomatoes, lemon juice, cinnamon, and nutmeg. 10 season to taste with salt and pepper; add 1/2 cup water.
From worldbestrecipesdiabetic.blogspot.com


KHORESH GHORMEH SABZI RECIPE (PERSIAN HERB STEW) | ALORECIPES
Add the meat to the onion and fry it. Add a little pepper to the meat. This step is optional. Put the meat on the edge of the pot, then pour the tomato paste on the bottom of the pot to fry with oil. Fry for less than 1 minute. then mixed the meat with tomato …
From alorecipes.com


PERSIAN LAMB AND OKRA STEW (KHORESH BAMIEH) RECIPE
Cook on medium heat until the lamb starts to brown, 10 to 15 minutes, stirring occasionally. Stir in the tomatoes and tomato paste; cook and stir for another 5 minutes. Step 3. Dissolve the beef bouillon cubes in 4 cups of boiling water. Pour the broth into the …
From foodnewsnews.com


VEGAN PERSIAN KHORESH GHEYMEH - BEST OF VEGAN FOOD STORIES
2021-05-16 Stir in tomato paste, cinnamon, dried limes, split peas, and 2 1/2 cups of water. Bring to boil, cover, and reduce to simmer. Cook for at least 20 minutes. Meanwhile, heat a pan on medium-high heat. Then enough olive oil for a shallow fry (about 1 inch in depth). Pat the potatoes dry to prevent splattering.
From bestofvegan.com


PERSIAN LAMB, BEAN AND PRUNE STEW (KHORESH-E ALU) - THE …
2021-11-03 In large pot, heat 2-3 tablespoons olive oil and brown lamb pieces in two batches. Remove lamb from pot. Add more olive oil if necessary and heat to shimmering. Add sliced onion and scrape up browned lamb/coriander bits. Cook onion until it starts softening. Add garlic and cook a few minutes more. Add turmeric, cinnamon, stock, and browned lamb.
From thethresherstable.com


KHORESH GHEYMEH - TRADITIONAL PERSIAN RECIPE | 196 FLAVORS
2022-03-03 Instructions. Melt the ghee or heat 2 tablespoons of vegetable oil in a Dutch oven over medium heat. Add the diced meat, onions, turmeric and ground black pepper. Sauté everything for 10 minutes over medium heat, stirring with a wooden spoon, until the meat is browned and it begins to form a juice.
From 196flavors.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #lamb-sheep     #asian     #middle-eastern     #iranian-persian     #diabetic     #fall     #winter     #stove-top     #dietary     #low-sodium     #seasonal     #low-calorie     #low-carb     #low-in-something     #meat     #taste-mood     #equipment     #number-of-servings     #4-hours-or-less

Related Search