Persian cooked vegeatble dish?

Question

I'm looking for a cooked persian vegetable dish (but not one with spinich, yuck!). Does anyone have a recipe?

Answer 1

Here are a few:

http://www.recipezaar.com/16642

http://www.youtube.com/watch?v=t9altNb4n...

http://www.iranmania.com/travel/eating/k...

http://www.iranmania.com/travel/eating/k...

Answer 2

ghorme sabzi is sooo nice! and no spininch!

i don't know how to make it though hahah

Answer 3

Mixed Herb Stew

Khoresht-e Ghormeh Sabzi

120g (4 oz) red kidney or black-eyed beans  

- 30g (l oz) fresh fenugreek or 2 tablespoons dried  

- 150g (5 oz) parsley  

- l00 g (4 oz) coriander or parsley  

- 180g (6 oz) spring onions or leeks  

- 30g (l oz) dill (optional)  

- 360g (12 oz) boned leg of lamb  

- 1 medium onion  

- 2 tablespoons dried lime powder  

- 4 whole dried limes  

- salt  

- juice of 2 lemons or 4 if dried limes are not available

1. If using red kidney beans, leave to soak for several hours, preferably overnight. Then boil fast for ten minutes, drain and rinse well, Put to one side.

2. Clean and wash the herbs, removing coarse stems, drain and shake dry. Chop finely.

3. Fry the herbs (sprinkling in the crushed dried fenugreek leaf if using) in a little oil over a moderate heat, turning constantly, adding more oil when necessary until the herbs begin to darken (about 30-40 minutes). Remove from heat and keep on one side.

4. Trim and cut the meat into large pieces, 6-7 cm (21/2 in), wash and leave to soak while you slice and fry the onion until soft and golden. Add the drained meat and brown well on all sides.

5. Stir in the herbs. Add the beans, lime powder and enough water to cover. Cover the pan and simmer gently for an hour.

6. Pierce the dried limes in several places with a sharp knife and add along with the dried lime powder and salt.

7. Simmer gently for a further hour or until the meat and beans are tender and the whole sauce well blended. Add lemon juice to taste.

8. Dish up into a warm serving dish and serve with white rice.

Celery Khoresh with meat (Makes 6 servings)

Ingredients:

2 large onions, peeled and thinly sliced

1 lb. Stew meat (lamb, veal or beef) cut in 1" cubes

1/3 cup oil  

1 teaspoon salt  

1/2 teaspoon ground black pepper  

1/2 teaspoon numeric

5 stalks celery, washed and cut into 1 inch lengths

3 cups chopped fresh parsley

1/2 chopped fresh mint

1/3 cup fresh squeezed lime juice  

Directions:

In a large pot, brown onions with meat in 3 tablespoons oil. Add salt, pepper, turmeric. Pour in 2 cups water. Cover and simmer over low heat for 30 meals.

In a non-stick frying pan, fry the chopped celery in 3 tablespoons oil for 10 minutes, sliming occasionally. Add chopped herbs and fry for 10 minutes longer.

Add the mixture of celery and herbs, and lime juice to the meat. Cover and simmer over low heat for 1 1/2 hours longer, or until the meat and celery are tender.

Taste the stew and adjust seasoning accordingly. Serve hot with steamed white rice.