Reply to Help me fine-tune my ghormeh sabzi

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[quote=Anonymous][b]Ghormeh Sabzi Recipe [/b]

[u]Ingredients: [/u]
2 large yellow onions, peeled and sliced thinly
2 1/4 pounds EITHER lamb leg OR boneless beef short ribs, cut into stew-sized pieces
3 tbsp oil
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp turmeric
4 whole dried Persian limes (lemon omani / limu omani), pierced in several places (to allow flavor to get out)
4 tbsp fresh lime juice

[u]Herb mixture consists of: [/u]
4 cups finely chopped fresh parsley
1 cup finely chopped fresh chives or scallions
1 cup finely chopped fresh fenugreek
1 cup finely chopped fresh coriander
(before you chop the herbs, fill several large bowls with water and allow the herbs to soak, removing any tiny particles of dirt or grit)

1 can dark red red kidney beans, drained

[u]Directions: [/u]
1. In a large pressure cooker, brown onions and meat in oil. Add S&P and turmeric. Pour in 3 cups water (enough to cover the meat). Bring to boil and skim off scum. Bring to pressure and cook for 10 minutes on low.
2. Take your fresh herb mixture and fry in extra oil over medium heat, stirring constantly for 20 min, or until the herbs become aromatic.
3. Add fried fresh herbs and lime juice to meat and onions, bring back to pressure and cook for 40 min on low.
4. Check that the meat is tender and add kidney beans.

[i]Adjust seasoning to taste (if necessary) and transfer to a large serving dish. Serve with white rice.[/i]

If you want to learn from a true expert on Persian cuisine, one whose food is just as good as my mom's and grandma's, call Peacock Cafe in Georgetown and ask to speak with Chef Maziar Farivar. I'm pretty sure you'll be able to pay him to teach you - either at the restaurant or in your home - and you will love the resulting Ghormeh Sabzi. I generally avoid eating Persian food if it isn't made by my family, but Chef Maziar's food, I will devour. Always. [/quote]

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