Anonymous
07/28/2016 18:22
Subject: Re:Help me fine-tune my ghormeh sabzi
Ghormeh Sabzi Recipe
Ingredients:
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
Herb mixture consists of:
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
Directions:
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.
Adjust seasoning to taste (if necessary) and transfer to a large serving dish. Serve with white rice.
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.
Ingredients:
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
Herb mixture consists of:
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
Directions:
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.
Adjust seasoning to taste (if necessary) and transfer to a large serving dish. Serve with white rice.
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.
Anonymous
07/28/2016 17:02
Subject: Help me fine-tune my ghormeh sabzi
Anonymous
07/28/2016 16:55
Subject: Help me fine-tune my ghormeh sabzi
My friends' parents used to serve this and it became my favorite dish. Now, as an adult, I have made a few attempts to replicate, using several different recipes, but it's still missing something. This time, it seems not salty enough and the beef I used did not tenderize as much as I had hoped. The consistency of the herbs is perfect and the basic flavor is accurate (complete with dried lemons) but there is a certain factor missing. The basmati too is slightly imperfect and I can't put my finger on what it is.
Are there any Persian cooking classes around? Can I pay someone to help me? If there were restaurants that did this dish justice, I'd give up trying but I haven't found one that gets it exactly right.
Are there any Persian cooking classes around? Can I pay someone to help me? If there were restaurants that did this dish justice, I'd give up trying but I haven't found one that gets it exactly right.