For today's occasion: Traditional iranian lamb-stew with Persian Rice as side-dish

[DetlefK]

http://www.thrillist.com/eat/nation/best-persian-foods-thrillist-nation



The name of the stew is "Koreshte Ghorme Sabzi".

"Koreshte" is the general name for this kind of dishes. (Like "pizza".)
"Ghorme Sabzi" means something like "stewed greens". (The "Gh" is a soft, throaty "H".)

It looks something like this (not my photo):
http://assets3.thrillist.com/v1/image/1151201/size/tmg-slideshow_xl

ingredients, serving 2:
* 150g red beans (soaked in water overnight if they were dried)
* 25-35g mixed green herbs (about a generous handful before chopping, about 5 tablespoons after chopping)
for example: chives, parsley, coriander, spinach, mint, fenugreek... (Fenugreek is a must. It is THE typical herb in persian cuisine. I use a dried herb-mix I found at a store for indian foods.)
* 1 onion
* 300g lamb
* 1 teaspoon of turmeric powder
* 1 fresh lime (the traditional recipe uses 3 dried ones, but fresh ones aren't that bitter)
* 1 tablespoon salt

- Chop the fresh herbs or place dried herbs in a small bowl with a bit of water.
- Chop the onion, but not too small. Fry on medium heat until golden.
- While the onions fry, dice the lamb-meat (~1-2 inch) and powder it evenly with turmeric. (If the lamb-meat came with bones, don't discard them.)
- Scoop out the onions, set aside. Set heat to high. Fry the lamb until brown and crispy. (Don't worry, the turmeric won't burn.)
- Cut the lime into 8 pieces.
- Scoop the herbs with a spoon out of the water and add them to the lamb. Fry a little bit.
- Add the onions, the beans, the lime and water. (The amount of water depends whether you want it more soupy or more stewy.)
- Bring to boil. Then boil on low heat for 1h30m.
- Season with salt.




Persian Rice is called "Tadeeg", which translates to "bottom of the pot".

I haven't been getting it right by now, so please forgive me for referring to a Youtube-video instead of providing my own recipe. (My own version leads to steamed rice with fried bits, but I never get a full crispy layer.)

[GeorgeGist]

1. I will have to show my wife the Persian rice video ...

she's always looking for new ways to use basmati.