CHORESH QORMEH SABZI (GREEN HERB STEW)
Provided by Marian Burros
Categories dinner, project, soups and stews, main course
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Beef should be trimmed of fat and cut in 1-to-1 1/2-inch cubes.
- Heat half of oil in 2 1/2-to-3-quart Dutch oven or other stew pot and add onions. Saute over very low heat until just slightly brown. Add beef and stir with onions. Add half salt and pepper. Cover and let simmer gently but steadily over low heat for about 2 hours. Stir at intervals to prevent scorching and check to be sure there is enough liquid, adding water only if necessary.
- While beef is cooking, prepare greens. Wash leek thoroughly and chop white and green portions separately.
- Heat remaining oil in deep skillet or wide saucepan and add white portion of leek. Saute gently over moderate heat for about 5 minutes, or until it begins to soften. Add green portion of leek and saute for another 5 minutes, or until it begins to soften. Leeks should not take on color. Add chopped spinach and saute for 5 minutes, then parsley and saute for 5 minutes. Add cilantro and saute for 5 minutes and then dill. Saute for 5 minutes. By this time mixture should be reduced to a near sauce but should still be bright green. Set aside.
- When meat is thoroughly cooked, stir in green sauce and reheat together for about 5 minutes before serving. Adjust seasonings, adding lemon juice to taste.
- If prepared in advance, green sauce can be added to cooked beef and they can be reheated together before serving. Serve stew spooned over steamed rice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Cody Adams
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming, but it's worth it.
Jahanzaib Akhtar
[email protected]I'm not a fan of Persian food, but I thought this dish was pretty good. The flavors were interesting and the meat was tender.
M Ibraheem
[email protected]This recipe is a great way to use up leftover herbs. It's also a very healthy dish.
Sky Bruneau
[email protected]I followed the recipe exactly, but the stew turned out too oily for my liking.
Omar Faruque
[email protected]I thought this recipe was just okay. The flavors were a bit bland for my taste.
Ashishjung Chettri
[email protected]This recipe is a bit time-consuming, but it's worth it. The flavors are incredible.
Priscilla Dekle
[email protected]This is one of my favorite Persian dishes. The combination of flavors is amazing and the meat is always so tender.
Michael Fittiwy
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I usually serve it with rice and yogurt.
Valeri Kupunia
[email protected]This was my first time making this dish and it turned out great! I followed the recipe exactly and it was perfect. The stew was flavorful and the meat was tender.
mahir
[email protected]I've made this dish a few times now and it's always a hit with my family and friends. The key is to use fresh herbs and spices, and to simmer the stew for a long time so the flavors can really develop.
Jauharah Shamirah
[email protected]This recipe is a keeper! The flavors are so rich and complex, and the meat is so tender. I will definitely be making this again.