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Archive for the ‘Khoresht (stew)’ Category

Ghojeh Sabz Khoresht 1 (Medium)

As I mention in my post about Ghojeh Sabz and Chaghaleh Badoom, my mom told me that there is such thing as a Ghojeh Sabz Khoresht. This little piece of news had me all curious about the possibilities and the outcome of such different and new type of stew.  I thought my mom had a recipe for this and when I asked I literally got the following directions:

“Just sauté an onion, added cubed meat, and water and let it cook. Then add equal amounts of parsley and mint, add the plums, and cook for 45 minutes.”

Mind you this came from the person who follows recipes verbatim. So here I was trying to make this new dish with the minimal direction and plenty of skepticism about the lack of garlic and any type of quintessential Persian spices.  So I scratched my head a little, thought it over, then walked into the kitchen and began an afternoon of cooking marathon.  I say cooking marathon because I made two different dishes that day. And the irony is that by the time I was done with this dish I was sooooo hungry that I ate and completely forgot to take a nice picture of the finished product! So the picture above is from the leftovers!

So here we go!

Ingredients:

1 medium onion

1 lb of cubed meat (I used lamb in this recipe because that’s what I had in the freezer)

1/8 tsp of turmeric

1 bunch of parsley ~ 2 cups

1 bunch of mint ~ 2 cups

3 cups of unripe plums

salt & pepper

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Sauté onion in some oil until translucent

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Add turmeric and give it a stir allowing for the spice to release its flavor. While my mom said no turmeric, I decided that this is one of the most important steps in building your base for each khoresht. Turmeric adds a good flavor to the meat and broth.

Add the meat and let it brown in order to seal in the flavor.

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Add 3 cups of water, cover and cook for 45 minutes.

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In the mean time wash and dry the parsley and mint. Give it all a rough chop.

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Add salt and pepper to taste.

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Add the unripe plums.

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Finally, add the herbs. Give it all a stir and let cook for 1 hour on medium heat.

The result was very good. It was definitely worth a try! There is this nice blend of mint, parsley, and a hint of the delicate taste of the plums  in every bite.  Depending on how sour your plums are this dish can come out a bit sour. Mine was not sour, the balance of flavors was just perfect.  There is always the option of adding some sugar if it is too tangy.

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I would totally lie to you if I told you that I have always loved Khoresht Karafs.  As a child I didn’t,  it didn’t do much for me.  Then one day during a two year stint as a pesco-vegetarian I decided that it was the easiest thing to convert to a vegetarian meal. I won’t get into the details of it all because you might be horrified if I told you what I substituted the meat for; suffice to say that the results were good and I would do it again need there be. Anyway, I remember calling one of my cousins to ask her for the recipe.  She told me how to make it and she advised me to put plenty of onion and mint in it because, well celery doesn’t taste like much and I was not going to use any type of meat in it, so my stew would basically be tasteless.   A good ten years later I have figured out a way to make this recipe and it tastes delicious.

There are three simple steps in making this recipe a masterpiece. 1) I have learned that  cooking the meat first with water allows it to turn into the broth that the veggies are going to be cooked in later. Basically you are building your first layer of flavor. 2) I don’t like it when celery is overcooked and mushy like.  3) The celery itself should be the star, meaning that you are better off buying your celery at the farmer’s market instead of a grocery store.  Simply put they just taste much better,  consequently,  your dish is going to be much better tasting! While my cousin’s advice to put plenty of onion and mint was good, I think what truly makes this dish is the celery itself.

Ingredients

1 lb of meat

1 head of celery cut in about 2 inches long

1 onion diced

4 cloves  garlic minced

1 bunch  green onions, chopped

2 bunches  of mint

1 bunch  of parsley

3 dried Persian lemons

2 tsp advieh

1/2 tsp turmeric

5 tbsp olive oil

salt & pepper

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Loot at the beauty above, they all came from our local Farmer’s Market in Torrance.  Look at the celery, it still has its leaves and this is truly a blessing to anyone who wants to make Khoresht Karafs because the leaves add a whole other layer of delicious flavor.

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In a Dutch oven sauté onion, green onions, and garlic in 4 tbsp of oil until translucent.  Add meat, in this case I am using lamb, but you can use any type of meat you want, brown a bit and then add turmeric. Give it a few stirs in order for the spice to release its flavors.

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Season with salt and pepper, punctuate the dried Persian lemons or give them a light crush, throw them in, add 3 cups of water.  Cover and cook for 1 hour.

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In the mean time rough chop your herbs

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In a separate pan add 1 tbsp of olive oil, add celery, and give it a quick sauté

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Once your meat is ready add celery to it

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Add chopped herbs, advieh, 2 cups of water, and adjust seasoning.  Cover and cook on medium for 1 1/2 hours.

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Once done your khoresht should look like this and your kitchen should smell heavenly! Place in a dish and serve over rice.

On a last note, this dish falls under gluten-free when served over gluten-free rice.  🙂

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The first dish that I would like to talk about is by far one of my most favorites: Khoresht Ghaimeh. This is a delicious blend of meat, split peas, tomatoes, and spices topped with French Fries.  Not only this dish is really good, it is also a very easy one to make.  What I also love about this dish is the simplicity of the ingredients and how well they go together.  I have made this recipe a few times a it has been a hit with our guests.

Without any further ado here is the recipe:

1 lb of meat – this can be any kind you may like, during this cooking demo I used lamb

2 medium onions diced

4 cloves of garlic minced

3 Persian Lemons

2 cans (14.5oz) of stewed tomatoes diced

1/2 cup of split peas

1 tbls of tomato paste

4 tbsp of olive oil

1/2 tsp turmeric

2 tsp advieh

Salt & Pepper to taste

1 cup of French Fries

Let’s start cooking now!

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Warm a Dutch-oven on medium flame and once hot add oil. Make sure that the oil is well distributed and then add onion and garlic

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Cook onion and garlic until translucent. In my opinion this is a very important step because you are allowing the the onion and garlic to release their inner goodness. Persians call this step “taft”

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Throw in the meat and let it brown for a few moments. This is an important step because you are sealing in the meat flavor

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Once the meat has been browned add the turmeric. Look at the color, so vibrant! Give it all a few stirs allowing for the turmeric to release its flavor once it hits the oil and heat.

Now also add the Persian Lemons, add 5 cups of water, throw in some salt and pepper for seasoning, cover and cook for 1 hour. During this step you are essentially making your own meat broth for this stew.

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Add tomato cans, split peas, tomato paste, and advieh. Cook for 1 1/2 to 2 hours.

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While your stew cooks give it a stir every so often to make sure that the bottom does not stick. Also adjust for seasoning as you cook. One thing is sure though, by now your kitchen smells heavenly!

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About 15 minutes before you are planning to serve your food cook the French Fries. Now, you can totally be ambitious and make your own French Fries from scratch. More power to you if you do. Your other option is to buy a bag of frozen French Fries and go to town with it. I like to bake mine which always come out very good.

Take a cookie sheet and spray it with some olive oil and place French Fries on top –you might want to add a few extra than necessary because you will be tempted to take a few and eat them! Bake at 400 ° for about 7 minutes on each side.  Take out of the oven and sprinkle with salt.

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Once the Khoresht is done place it in a serving bowl and top with French Fries. Serve over rice.

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