Difference between revisions of "Qormeh Sabzi"
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== Description == | == Description == | ||
Persian lamb and chickpea stew. A lovely, healthy, Persian dish, which can easily be made with cuts of [[Beef]]. Try it in place of your usual stew some evening! :) | Persian lamb and chickpea stew. A lovely, healthy, Persian dish, which can easily be made with cuts of [[Beef]]. Try it in place of your usual stew some evening! :) | ||
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* ⅔ cup [[garbanzo beans]], drained | * ⅔ cup [[garbanzo beans]], drained | ||
| − | == | + | == Procedures == |
# Heat 1 tbsp [[oil]] in a large heavy pan, and saute the [[lamb]] until well browned on all sides. | # 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. | # Add the [[onion]], cooking until soft, then add [[salt]], [[pepper]] to taste, [[turmeric]], [[lemon juice]], and [[water]], bringing to a boil. | ||
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# Serve with steamed [[basmati rice]]. | # Serve with steamed [[basmati rice]]. | ||
| − | [[Category: | + | [[Category:Meat Recipes]] |
| + | [[Category:Iranian cuisine]] | ||
[[Category:Stew Recipes]] | [[Category:Stew Recipes]] | ||
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
Latest revision as of 17:11, 29 June 2012
Description
Persian lamb and chickpea stew. A lovely, healthy, Persian dish, which can easily be made with cuts of Beef. Try it in place of your usual stew some evening! :)
Ingredients
- 3 tablespoons vegetable oil
- 1½ lbs lamb shoulder, finely diced
- 1 large onion, chopped
- ½ teaspoon salt
- freshly ground black pepper
- ½ teaspoon turmeric
- ⅓ cup lemon juice
- ½ cup water
- 10 green onions, chopped thin
- 3 tablespoons finely chopped celery leaves
- ½ lb fresh spinach, chopped
- 3 tablespoons chopped fresh parsley
- ⅔ cup garbanzo beans, drained
Procedures
- 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.
