Greetings cook enthusiasts,
Persian food is exotic, hearty and healthy. Ingredients are grains, vegetables, nuts, and fruits. How to combine them is my secrete, and I'm doing cooking class to reveal the secrets of Persian cuisine to you.
As you may know me, I was born in Iran, and have lived in Brookline Mass for the past 24 years. I remember my teen age years when my mom kept me in the kitchen,
(of course, I did not want to) and teach me how to make sure the rice does not get smooch, or how to clean the meat out of it's fat, and how to add spices without measuring spoon, and how to brew tea before it gets to boiling stage. These learning has stack up and (I am still learning), and has made me, who I am as a mom, and as food enthusiast. I cook every night for my family, and enjoys doing it.
I am hoping to get you excited to cook with me, and enjoy what you cook with your family and friends.
Sunday, February 2, 2014
Khoresht Sabzi (Vegetable Stew)
Ingredients: (4 servings)
-
1 1/2 lb. Beef for stew
1 lb. Parsley
1 lb. chive ¼ lb. spinach 2 medium clove of garlic
1 Medium onions 1 cup black eye beans
3/4 cup of Canola cooking oil 1/2 teaspoon turmeric
Salt, paper,
1) Add 1/4 cup of oil to a large pan.
2) Cut the garlic and onion into small squares, then fry in oil until slightly golden.
3) Cut meat into 1x2 inch pieces and fry with onions until color changes.
4) Bring 2-3 glasses of water to boil, and add to meat. Add salt and pepper, and
turmeric, salt and pepper and cook over medium heat.
5) Clean, wash, and finely chop the vegetables (with knife and board, no food processor).
6) Fry the vegetable with 1/2 cup oil and one tea spoon of turmeric until its color change to dark green.
7) Add the fried vegetable to the meat.
8) Tap the dried preserved lemon with tip of the knife and make few holes in different side of the lemon, and add to the stew,
9) Let the stew cook in low heat for about another 1 1/4 hour for the meat and vegetable to cook together and meat becomes tender..
10) Add the black eyed beans to the stew to cook another 45 minutes or until you serve it.
Serve with white Basmati Rice garnished with Saffron.
3) Cut meat into 1x2 inch pieces and fry with onions until color changes.
4) Bring 2-3 glasses of water to boil, and add to meat. Add salt and pepper, and
turmeric, salt and pepper and cook over medium heat.
5) Clean, wash, and finely chop the vegetables (with knife and board, no food processor).
6) Fry the vegetable with 1/2 cup oil and one tea spoon of turmeric until its color change to dark green.
7) Add the fried vegetable to the meat.
8) Tap the dried preserved lemon with tip of the knife and make few holes in different side of the lemon, and add to the stew,
9) Let the stew cook in low heat for about another 1 1/4 hour for the meat and vegetable to cook together and meat becomes tender..
10) Add the black eyed beans to the stew to cook another 45 minutes or until you serve it.
Serve with white Basmati Rice garnished with Saffron.
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