Tuesday, September 23, 2014

Khoresh Ghormesabzi - Persian Green Herb Stew

This is my family's number one dish. Favorite and one of the best my grandfather makes (mind you everything he makes is the best I have ever eaten anywhere). I realized in making it for some friends that now-a-days, nobody actually takes the time to make it from scratch. They either buy the bag of dried herbs and fry it and make it, or they get frozen packets ready made. So to keep the tradition of my grandfather, I have made it from scratch. (also because I had no idea you could do any sort of short cut like the other girls. Go figure) Regardless, I still make it from scratch as you always know the quality of the ingredients you are using.


Eat your spinach "cooked and you'll absorb more calciumiron, and magnesium."

Persian Stew Meat - 1 lb red meat cubes (see recipe for details but basically fry all the below together until nicely golden brown)

Turmeric - .25 teaspoon
Cinnimon - a pinch
salt and pepper to taste
Onion  1 sm/med diced or 2 tablespoons piaz daagh (seperately caramelized onions)

Spinach - 2 large handfuls chopped and fried
Green onions - just the green part 2 bunches minced and fried
Parsley - 3 bunches
Cilantro - 1 bunch
Kidney beans - 1 can rinced
Limoo Omani - Black lime/dried lime 2 or 3 whole poked with a fork all around and 2 tablespoons powedered Limoo Omani.

Serves 4 -6
Takes about 5 hours total


Wash your greens

Chop your greens

you can do this with a food processor, however it needs to be finely chopped not purréed. For some reason it changes the flavor of the stew and the ideal flavor is lost.

Keep your white or in this case purple parts of your green onions to eat raw with your meal once it is ready. YUM!

Fry your greens

Add your Shambalileh (Fenugreek) at the end to hardly fry. 

If you over fry this it will make your whole dish bitter. Usually what I do is put the greens I have fried aside and in the same pan add some more oil,  warm my oil, turn off the stove add my crushed and dried fenugreek while I stur frequently to avoid burning. You smell the nuttiness and take it off right away to avoid bitterness.

Your greens can be chopped fried and frozen to be put aside for quick preparation.

Prepare your khoresh meat and add in with your greens. 

Add about 4 cups of water to your mixture and allow to simmer for at least 3 hours. Once your meat is super tender (you can mush it with the back of your spoon) you know your khoresh is done. Traditionally they say that when the oil separates and floats on the top your khoresh is done, however I have noticed for some reason meat varies from city to city and I cannot always make a standard rule other than my meat smushing to call it a rule. 

Add your Limoo Omanis whole and powdered and stir (dried limes either whole or in powder) AFTER your meat is cooked (I recently learned this from my aunt that the lemon powder prevents the meat to become tender)

Add your Kidney beans at the last hour of simmering so they marry with the other flavors and remain intact. (ja bioftan)

Serve with some white Basmati rice and ENJOY!

Friday, June 27, 2014

Minty Pea and Kale Fritters w Feta

So basically I had 100% intention to follow a recipe I found online. But..... I didn't. Go figure. I love everything about her idea and recipe.  Here is the original recipe by:   Gourmande in the Kitchen .

This is what happened and why I am re posting this: I started by following the recipe. As I opened my bag of washed mint and all of a sudden I turned into a 5 year old girl, sitting at the patio table with my dad, eating the simple Persian snack/meal of Noon o panir: Feta cheese with fresh greens (mint, cilantro, marjoram, something like chives, green onions, etc.) I loved it and literally licked the food processor clean with a very content smile. Don't worry I washed my hands and bowl with soap after ;).

I couldn't get myself to add the lemon zest (mostly because I forgot to buy organic lemons). And of course I love garlic so to me it was missing. I needed it to complete the smell of the nono panir rolls my dad would make me as a kid. Then I thought I can hide Kale in this!

So of course all the credit to Groumande in the Kitchen,  but here is my version of the recipe.
I served it with a creamy cabbage and carrot salad with apples  and quinoa. My 4.5 year old daughter devoured it, my husband enjoyed the flavor combination. I enjoyed it lots. Hope it makes your bellies happy.

Green peas stand out as an environmentally friendly food. Agricultural research has shown that pea crops can provide the soil with important benefits. First, peas belong to a category of crops called "nitrogen fixing" crops.


Egg - 3 
Kale - 1 cup (crushed if frozen and chopped if fresh)
Garlic - 2 cloves  crushed
Green onion - 4 
Feta - 4 oz 
Flour - 2 tablespoons 
Pepper to taste
Canola or other high smoke point oil 
fresh mint - 2 tablespoons finely chopped

Takes about 45 min to make
Makes about 20 w a heaping teaspoon for each
Easily doubled and Freezable


In a food processor add your 
chopped green onions, chopped mint, crushed feta cheese,  peas and minced or crushed garlic

Add in your kale, if fresh chopped, if frozen crushed 

Before you add your eggs, taste the mix to see if you want more salt. I find it salty enough because of the feta cheese. but I cook on the saltlessness end of the spectrum. 

Place in a bowl and add in your eggs

your flour and pepper and mix. 

Fry in your choice of high smoke point oil (I used canola this time, you can check out the chart here http://en.wikipedia.org/wiki/Smoke_point  to see what you would like to pick.

do you see those beautiful browned parts? That is the cheese OH YEA! :)

I served it with a bright cabbage and carrot salad and some fluffed quinoa.