HONEY-GLAZED CARROTS AND GREEN BEANS
Steps:
- Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.
GHORMEH SABZI - PERSIAN GREEN STEW
Make and share this Ghormeh Sabzi - Persian Green Stew recipe from Food.com.
Provided by Molly53
Categories Vegetable
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Trim meat and cut into 3/4" cubes.
- Fry onion over medium heat in half of the oil until golden.
- Add turmeric and fry for 2 more minutes.
- Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown.
- Reduce heat.
- Add water, drained kidney beans, salt and pepper to taste.
- Cover and simmer gently for about an hour or until meat is tender.
- Fry potatoes over high heat in the remaining oil until lightly browned.
- Add to sauce, leaving oil in the pan.
- Cover and simmer for 10 minutes.
- Add prepared vegetables to frying pan and fry over medium heat until wilted.
- Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
- Adjust seasoning and serve with white rice.
PERSIAN CARROT AND GREEN BEAN STEW
Make and share this Persian Carrot and Green Bean Stew recipe from Food.com.
Provided by Debbie R.
Categories One Dish Meal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle meat with cinnamon. Brown in butter in batches. Add 2 cups water to meat in pot. Bring to a boil. Lower heat to medium-low, and simmer 30-40 minutes or until meat is well cooked. (Keep the pot covered.).
- Remove lid, and add green beans, tomato paste, carrots, potatoes and spices/seasonings. Stir together. Simmer over medium-low heat for 30 minuets. If sauce is too thin, boil down for a few minutes to get desired consistency.
- Serve with flat bread or over plain rice.
Nutrition Facts : Calories 551.7, Fat 23.8, SaturatedFat 12.2, Cholesterol 90.5, Sodium 1341.6, Carbohydrate 64.1, Fiber 13.3, Sugar 18.5, Protein 25.8
KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)
There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn't the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don't be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.
Provided by Samin Nosrat
Categories meat, soups and stews, main course
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
- Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
- In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
- Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
- In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
- Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
- Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
- When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
- As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
- Serve hot with Persian rice and mast-o khiar.
WHITE BEAN STEW WITH CARROTS, FENNEL AND PEAS
A supply of dried white beans in the pantry means you can always make some sort of white bean stew without a trip to the store. White beans are welcome in any season, though this dish is perfect for spring, with its bright green peas. Use any kind of white bean: ordinary white northern or navy beans, larger cannellini or corona beans or, as pictured here, a small Italian heirloom variety called purgatory bean. This stew is versatile; it's equally delicious served hot or at room temperature, and it can be a first course, a main course or part of an antipasto. Finish with a drizzle of good, fruity extra virgin olive oil. The spicy herb topping makes a bright embellishment.
Provided by David Tanis
Categories soups and stews, appetizer, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Put beans in a heavy-bottomed pot along with clove-studded onion, bay leaf and rosemary. Add cold water to cover by about 2 inches, cover the pot, and place over high heat. Bring to a boil, then reduce heat to maintain a gentle simmer, with lid ajar. Check beans occasionally and add water as necessary to keep liquid 1 inch above beans.
- After 40 minutes, add 2 teaspoons salt, carefully stirring with a wooden spoon to avoid smashing beans. Continue cooking until beans are tender, about 1 to 1 1/2 hours total. (Some beans cook more quickly, so begin checking after 1 hour.) Let beans cool in cooking liquid. You may cook beans to this point several hours or up to a day in advance.
- Heat olive oil in a wide deep skillet or Dutch oven over medium-high heat. Add diced onions, celery, carrots and fennel, season generously with salt and pepper, then add fennel seed, red pepper flakes and garlic. Cook mixture until softened, about 10 minutes, stirring occasionally; lower heat if necessary to keep vegetables from browning. Set aside.
- Meanwhile, if using yellow carrots, simmer them in a saucepan of well-salted water. When carrots are cooked through but firm, about 5 minutes, remove from water with a slotted spoon and spread on a platter to cool.
- Simmer peas in a saucepan of well-salted water for about 2 minutes. (If you cooked yellow carrots, you can use the same saucepan and water to simmer peas.) Drain and add peas to diced vegetable mixture.
- To assemble dish, return the skillet with the vegetables to the stove over medium high heat. Add drained white beans, reserving the bean cooking liquid. Cook, stirring, until heated through, about 5 minutes, gradually adding enough cooking liquid to keep mixture a bit soupy, 1 cup or so. Taste and adjust for salt. Add cooked yellow carrots, and let them heat through.
- Transfer stew to a deep platter or wide serving bowl. Mix together parsley, mint, lemon zest and chile and sprinkle over the top. Garnish with halved eggs, lightly salted, and drizzle everything with 2 tablespoons tasty extra-virgin olive oil.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 3 grams, Fiber 12 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 6 grams, TransFat 0 grams
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KHORAKE LOOBIA SABZ | PERSIAN GREEN BEAN STEW RECIPE
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- Peel the onion and the garlic cloves and wash them carefully, then chop them in cubed size and shape when they are dry. Pick a suitable pot and grease it with oil. Heat the oil and add the finely chopped onions and garlic cloves to it. Stir them well enough and add some turmeric to them. Stir them to have them mixed with turmeric.
- Now it is time to make the meat ready. First wash and clean the lamb and then chop the meat to the moderate sizes. Then add the slices to the pot and saute the lamb. Wait until the color of the meat changes. When the lamb meat has been slightly fried, add3 glasses of hot water to it and let it cook for 20 minutes. After 20 minutes the meat has been soften a little bit more and it is the time to add 1 tbsp of tomato paste and the fresh lime juice and stir, then again let the meat cook on a low heat flame.
- While the meat is being cooked, go fetch the green beans and try to make them ready. At first wash the green beans and clean them carefully. Then put them somewhere and let them dry gradually. Then chop the green beans in 2 centimeters size and try to do this to them evenly.
- Pick another frying pan and grease it with oil. Place the chopped green beans into the pan and fry them a little bit. Try not to do it so long because it kills the benefits. But the more you fry them the better the color would be. When they are properly fried, add them to the meat pot and taste the stew. Make the taste of the salt and pepper as you wish and stir it. Add the rest of the tomato paste and taste let the stew becomes ready. When the stew is ready, you can serve it with bread or rice. Have fun!
PERSIAN GREEN BEAN STEW - BETTER HOMES & GARDENS
From bhg.com
Servings 6Calories 287 per servingTotal Time 1 hr 35 mins
- Sprinkle meat with salt and pepper. In a 5- to 6-qt. Dutch oven heat 2 Tbsp. of the oil over medium-high. Add meat, half at a time, and cook 2 to 3 minutes or until browned. Remove meat.
- Add remaining 1 Tbsp. oil to Dutch oven; heat over medium-high. Add onion; cook 4 minutes, stirring occasionally. Add carrots; cook and stir 4 minutes. Stir in tomato paste, 1 tsp. salt, turmeric, and 1/2 tsp. pepper. Return meat; stir in the water.
- Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Stir in potatoes and green beans. Simmer, covered, 20 minutes more or until meat and potatoes are tender. Stir in lime juice; heat through. Season to taste with additional salt and pepper.
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