Persian Recipes

The first blog for Persian Recipes (Iranian Recipes)

About

Sep 15

Ghormeh Sabzi

By Persian Recipes Khoresht (Stew) 4 Comments »

This is a stew that goes with rice (polo) and is mainly made up of many green vegetables.

Ingredients:

Ghormeh Sabzi

1 package green onions (chop off the green parts in place of tareh)
2 packages parsley
1 package cilantro
A few leaves of Spinach (Optional)
(Use more greens if you are making a larger pot, this amount should be good for 4 people)
1 medium onion - finely chopped up
salt/ pepper
turmeric
1 (or more) limoo amani (dried lime)
limoo amani powder (in place of dried lime, or with it)
Lemon Juice
1 cup dry kidney beans or 1 can kidney beans
stew meat (desired amount - I try to use half a pound) - Can also use lamb instead of beef
Shanbalileh (Fenugreek Leaves)

Directions:
Saute the chopped up onions in oil until slightly changing color. I typically cut my stew meat into smaller pieces (not too small though as is done for Gheymeh). Once the onions are ready I add the meat and stir, then I add my salt, pepper, and turmeric powder.

I usually have already prepared my greens and chopped them up a bit in my food processor. Sometimes to save time I have already prepared packages and placed them in the freezer for the day I decide to cook something with them. Fresh is obviously always better. So I now add my chopped up greens and saute them a bit with the meat. Many Persian Recipes require vast amounts of oil, in fact most people also saute the greens in oil then add it to the pot. I try to make my Persian dishes a little healthier by not drenching everything in oil. Its up to you if you want to cook the greens a bit in oil in a frying pan then add it in, or just do as I did and add it to the meat.

After a minute or two of the greens being mixed with the meat I add 2 to 3 cups of water. I also add the limoo amani and a little bit of the powder. I then added the kidney beans (that I pre-soaked for a few hours) and some lemon juice. Now one thing that provided that wonderful aroma for Ghormeh Sabzi is Shanbalileh!! You don’t need to add much, maybe a teaspoon or a little more than that.

I leave the pot on Med. heat the entire time, but towards the end I will take down the temperature a bit. I let it get to a point where the greens are cooked, and the stew is not too watery.

Serve with rice and maybe some salad Shirazi and/or Yogurt (maast).

24 people like this post.

Unlike

Aug 30

Aashe Reshteh

By Persian Recipes Aash & Soup 10 Comments »

There are a few different techniques one can use to make Aash Reshteh, but I have chosen a combination of one or two methods to prepare this Persian recipe.

Aasheh Reshteh

Ingredients:

1 can nokhod (chickapeas) or 1 cup dry nokhod (chickapeas/garbanzo)
1 cup adas (lentils)
1 cup lobiya ghermez (red beans or red kidney beans)
1/4 cup navy beans (optional)
1 package Reshteh (noodle)
1 medium Onion - chopped
Kashk
chopped garlic
dry mint
salt/pepper (desired amount)
turmeric (optional)
2 table spoons flour (optional)

Sabzi (greens) for the Aash (soup) include: parsley, cilantro, spinach, green onions, shevid (dill)
I used fresh greens (except for the shevid), but some people do buy the dried sabzi (typically pre-packaged and sold at a Persian grocery store).

3 packages Fresh parsley
2 packages Fresh cilantro
1 large bundle (or bag) of spinach or 2 smaller bundles (bag)
2 packages green onions
Shevid (dry dill) - approximately 4 spoonfuls

Now I chose to soak my red beans and lentils the day of cooking, instead of overnight. In fact with the beans I had bought, I didn’t soak them too long since they would probably go really soft. It completely depends on the quality of the beans whether you should soak them for a long amount of time or just for a short amount of time (in my opinion). While my beans were soaking I went ahead and cleaned my parsley, cilantro, spinach, and green onions. After soaking them in water to make sure no mud was left behind (then rinsing them thoroughly) I chopped them up in a food processor. Make sure you don’t over chop the greens! Also, I only bought 1 package for my spinach, so I decided to use a chopped frozen package of spinach as well.

For the aash it is best to use a very large pot. I placed some water in the pot and brought it to a boil, then after draining the beans (only the red beans, navy beans, and lentils) I allowed them to boil in the water for approximately 10 - 15 minutes. Once again I drained the beans and placed a little bit of my chopped onions (with some oil) in the pot. I added the beans back into the pot after the onions were sautéed a bit. If you would like you can add some turmeric powder to the beans. After this step I added water to the pot (note: the temperature for the stove top should be somewhere close to medium). Since I used a can of garbanzo beans, I did not add the beans at the beginning and waited until later to add them.

After this step I added all the greens I prepared, plus dried shevid (dill). At this time I added the frozen package of spinach I mentioned above as well. Make sure to stir constantly to make sure nothing is sticking to the bottom of the pot and everything is cooking evenly. After adding the greens I added a little bit more water. At the end Aash reshteh is not a very watery soup, so , make sure you don’t add too much water because you will need it to evaporate. Make sure you add enough salt and pepper for the taste as well (of course this depends on your taste buds).

Now I added a little bit of sautéed mint, onions (lightly browned), and garlic (lightly browned) to the aash reshteh. I also kept a little of each aside to decorate the end product. Then I took the flour and added a little cold water to mix it into a paste. I added the flour paste to the pot and stirred it in. This is an optional step that some use when making this Persian dish. Afterwards, I added some kashk into the pot as well and stirred. Finally, I added the garbanzo beans (after rinsing them perfectly). Now I let this pot cook for a few hours (approximately 3-4 hours), while stirring occasionally.

The last thing to add is the reshteh. I waited until 20 minutes before I wanted to serve the aash to add the reshteh. Make sure you stir it well and they don’t get stuck together. Once I served the aash I decorated it with the sautéed mint, onions, and garlic, along with some kashk. Personally, I add some kashk to my aash even when eating it, so you may want to put some kashk in a side dish for anyone you would like to add more.

Note: My pot was not large enough for this amount of aash, so I had to pour some of it into another pot to make sure there was enough room to add the reshteh.