Recipe for Persian Green Stew

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Forum -> Recipe Collection -> Sephardic Food

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gumby ↓

Thu, Jun 28 2012, 8:52 pm

I am not Persian but would like to try to make this. Does anyone have a good recipe for. TIA

jkw

Thu, Jun 28 2012, 8:56 pm

The best source is PERSIAN FOOD FROM THE NON-PERSIAN BRIDE.
www.kosherpersianfood.com

supermom!

Thu, Jun 28 2012, 9:16 pm

I have no idea, but my mouth is watering right now:p

SJcookie

Thu, Jun 28 2012, 11:40 pm

It's called Choresht Sabzi.

Recipe:
http://www.iranchamber.com/rec.....I.php

ray family ↓

Sat, Jun 30 2012, 4:49 pm

I'm not persian but this is how I make it
sautee an onion
add smll cubes of meat and brown (I like to cook it for a while so the meat can get tender- add water if needed)
add tumeric and salt
add water and either precooked kidney beans (I find it easier to first cook the kidney beans in my pressure cooker rather than wait 2 hrs for it to cook in the pot) or 1 can kidney beans, drained and rinsed
cook until kidney beans are tender
finely chop 3 parts parsley
1 part coriander
scallion
chives
and any other greens you have- spinach, fenugreek
sautee the greens until wilted- be careful not to burn (if you can't get fresh fenugreek you can used dried- chilbeh in Israel)
add some dried lemons ( we like it more lemony so I use about 8-10 lemons) when I was given the recipe I was told to use 4
simmer to meld flavors- about 25 min

↑ gumby

Thu, Jul 05 2012, 6:15 pm

Where do I buy dried lemons? Is there a specific company to look for ? (in US)

↑ ray family

Fri, Jul 06 2012, 12:33 am

I'm not in the US so I dont know
maybe s/o else can help you out

FraydaSue

Fri, Jul 06 2012, 1:32 am

I'm not Persian but have had a lot of persian friends. I make this - gorme sabzi - for Rosh HaShanah every year. I try to use lamb which is how I was introduced to it in England (otherwise I use veal); and for greens I use bodek spinach. I use the black-eyed beans (rubia) instead of kidney beans. If I dont have dried lemons (you can buy them in the shuk in Jerusalem) I use lemon juice. Delicious!

lost

Fri, Jul 06 2012, 8:11 am

this recipe sounds heavenly. Where may one get fenugreek in Brooklyn?

Mrs Bissli

Mon, Jul 09 2012, 6:25 pm

Fenugreek--I'd say check out syrian supermarkets in Ocean Parkway. I'm also quite sure Fairways or Zabers have one with OK. Or go to Middle Eastern grocery and ask for whole (ie not ground) seeds. It's also called hilbeh.

Dried lemon--ditto check middle eastern (esp persian) grocery shops. It looks like shrivelled up lemon.

rayfamily, you sure you need as many as 4? Because dried lemon (is it the Basri lime thingie?) is very strong. I don't use it that often but I'd use at most 1 teasp ground. I presume you are not referring to pickled lemon (which is totally different)? If you can't find it, you can use lemon salt (citric acid) or lemon juice, with grated lemon rind (but don't cook too long as they do get bitter, so sprinkle at the end).

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