Khoresht-e Ghormeh Sabzi
This is one of the most popular sauces in Iran and a favorite of mine. Dried limes and the herb fenugreek give it a unique and delicious bitter-sour taste. Flat-leaf parsley, chives, and in some versions dill and cilantro complete the symphony of flavors. Fresh fenugreek can be found in Iranian and Oriental stores in the summer, and packets of dried fenugreek leaves are available the year round. Only a little is used, because it is very powerful. The dried limes can be found in Oriental and Indian stores in various forms, whole, broken into pieces, and powdered. To make them yourself, see page 44. If you can’t find the powdered one, add an extra whole one. Serve with plain rice steamed in the Persian manner (page 338) or the quick and easy boiled and steamed rice (page 339).
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Fry the onion in 2 tablespoons of the oil till soft. Add the meat and turn the pieces until browned all over. Add about 4 cups of water, to cover. Bring to the boil and remove the scum, then turn down the heat. With the point of a knife, make little holes in the dried limes and put them in, as well as the ground dried lime. Add salt and pepper.
Step 2
As soon as you have put the meat in, prepare the green vegetables and herbs. Chop the leeks and scallions finely in the food processor. Then chop the rest of the herbs. My impulse is usually to put the herbs in at the last minute, but in this recipe it is quite different. They are sautéed first, then cooked with the meat for a long time. Heat the remaining 4 tablespoons oil in a large pan and put all the vegetables and herbs in together. Sauté, stirring often, over medium heat for about 15 minutes, until they begin to darken. Then add to the meat (if you are using dried fenugreek leaves, put them in at this stage) and simmer for about 1 1/2–2 hours, until the meat is very tender.
Step 3
Add the kidney beans about 1/2 hour before the end of the cooking. As the limes soften, squeeze them with a spoon on the side of the pan so that they absorb the liquid and cease to float on the surface.
Step 4
Serve very hot over plain white rice.
