Even though I have Persian ancestry, I didn’t learn to cook Persian food until I got married. Growing up, whenever my mother made the same dish it tasted different every time as she enjoyed experimenting with her culinary creations. As I wanted to learn traditional Persian recipes, I asked my Iranian friends for tips and looked online for Persian dishes. One of my favorite Iranian recipes is called Ghormeh Sabzi (Persian Green Herb Stew). Ingredients and directions are below: Ghormeh Sabzi 1 large onion 1 ½ pound beef/lamb or chicken cut into ½ to ¾ inch cubes (2-3 chicken breasts) 2 bunches scallions (or green onions) chopped 1 bunch coriander (or parsley) chopped 1 bunch spinach (1 cup) ½ cup fresh fenugreek chopped (or 2 T dried) 1 tsp turmeric 1 tsp salt ½ tsp pepper 1 cup cooked kidney beans 1 ½ cups water 2 T dried lemon or 2 whole dried limes 3 T lemon juice
Saute onion in butter on medium heat for about 3-4 mins.
Add chicken and brown with turmeric, salt/pepper
Add kidney beans and dried limes (pierced so juice can be released).
Add 1 ½ cups water. Bring to a boil; reduce heat and cover. Simmer over medium heat for 30 mins.
Meanwhile fry scallions, parsley, spinach and fenugreek for about 15 mins or until you can smell the herbs on medium heat while constantly stirring being careful not to burn the herbs.
Add herbs to chicken mixture.
Add lemon juice. Cover pot and cook on low heat for another 40 mins.