Saturday, 5 May 2012

Khoresh Ghormeh Sabzi

A good friend and colleague was married to an Iranian for over 20 years, and this was her signature dish when entertaining. I fell in love with the subtle flavours and have since cooked it several times myself at home. Visiting Iran in 2007 we were lucky enough to be served this in a private home, and being taught how to cook it by the hostess.

You can buy dried ghormeh sabzi mixed herbs at Bristol Sweetmart, but failing that, use a mixture of chives, parsley, turmeric leaves and coriander.

Khoresh Ghormeh Sabzi

Serves 2
Syn Free on Extra Easy

300g lean stewing beef
2 onions
½ cup ghormeh sabzi
½ tsp turmeric
1 tsp cinnamon
1 tin of red kidney beans
flavoursome stock

Sauté the onion in a little Fry Light for a few minutes, then add the beef and cook, ensuring that the meat is nicely browned all over. Add the herbs and spices and enough stock to cover, then simmer over a very low heat for half an hour. Add the drained kidney beans and simmer for a further 30 minutes. Serve with rice and vegetables of your choice. 

No comments:

Post a Comment