Khoresht-e Ghormeh Sabzi

Name: Khoresht-e Ghormeh Sabzi
Yield: serves 6
Ingredients: 1 large onion, finely chopped; 6 tablespoons vegetable oil; 1 1/2 pounds beef or lamb, cut into 3/4–1-inch cubes; 4 dried limes (page 44); 1 tablespoon ground dried lime (see above); Salt and pepper; 2 leeks, green part included, chopped; 8 scallions, green part included, chopped; 1 cup chopped flat-leaf parsley; 1/2 cup chopped cilantro (optional); 1/4 cup chopped dill (optional); 1/4 cup chopped fresh fenugreek leaves or 2 tablespoons dried leaves; A 1-pound can red kidney beans or black-eyed peas, drained

December 9, 2011

This is one of the most popular sauces in Iran and a favorite of mine. Dried limes and the herb fenugreek give it a unique and delicious bitter-sour taste. Flat-leaf parsley, chives, and in some versions dill and cilantro complete the symphony of flavors. Fresh fenugreek can be found in Iranian and Oriental stores in the summer, and packets of dried fenugreek leaves are available the year round. Only a little is used, because it is very powerful. The dried limes can be found in Oriental and Indian stores in various forms, whole, broken into pieces, and powdered. To make them yourself, see page 44. If you can’t find the powdered one, add an extra whole one. Serve with plain rice steamed in the Persian manner (page 338) or the quick and easy boiled and steamed rice (page 339).

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