Wednesday, 25 April 2018

Ghorme Sabzi - Iranian Herb Stew with Kidney Beans

A little while back, I was lucky to stumble upon a vegetable market with reasonable priced vegetables and 2 proper bunches of herbs for £1.50.  I mixed it up with dill, coriander, parsley and mint.

After making the Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow . I was looking forward to making and eating this Ghorme Sabzi - Iranian Herb Stew with Kidney Beans.  I have been intrigued by it for a long time, but never got round to making it at home until now.
I know the green bobbing on the top looks like green olives, but its actually dried limes.  I showcased it early on in the month In My Kitchen blog post if your interested in seeing what it looks like in dried form.  Its the first time I have used dried limes in cooking which was interesting, they certainly do impart an interesting soured flavour that I don't think would have been captured by lime zest or even lime juice. 
I am sharing this Iranian  Ghorme Sabzi - Iranian Herb Stew with Kidney Beans with #EatYourGreens Vegetarian and Vegan Blog challenge hosted by me this month and the event is also co-hosted by The VegHog Please do join in.  For those of you who have not participated before, please Follow this link on how to join in .  I am also sharing this green bowl with Soups, Salads and Sammies hosted by Kahakai Kitchen.; and as this Stew contains a whole tin of kidney beans with My Legume Love Affair #118 hosted by Vidhya's Vegetarian Kitchen.  The challenge was initiated by  Susan and hosted by Lisa's Kitchen



Ghorme Sabzi - Persian Herb Stew with Kidney Beans
Serves 4 - 6 with rice
Ingredients
4 tablespoons oil
2 medium onions, finely s.iced
1 large leek, washed well and sliced
1 teaspoon turmeric
200g fresh  (or 2 teaspoons dried fenugreek)
100g coriander
140g dill
100g parsley
3 dried limes, pierced in several place
Salt and pepper to taste
1 x 400g canned kidney beans, drained and rinsed
Method
Heat oil, in a wide pan.Add the onions and saute until soft, then add the leeks and continue to cook down until translucent.
Stir in the turmeric and saute for a few minutes, before stirring in all the herbs, the dried limes and 2 1 1/2 pint water. Bring to a boil, then reduce heat and simmer for 45 minutes to an hour or until the limes are soft and the sauce begins to thicken.  Stir in the kidney beans and simmer for 10 minutes.
Taste and adjust seasoning if necessary.
Serve.

20 comments:

  1. That stew looks really beautiful with the greens and purples. I haven't cooked with dried limes before but you make me interested.

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    1. Thanks Johanna. I am hoping to use the dried limes in some other Middle Eastern recipes. They are mostly for using in savoury dishes, so looking forward to experimenting more with them

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  2. You've made a couple of Persian-type dishes recently that have really piqued my interest. It's not a cuisine that I know much about, but the sheer overwhelming greenness of it definitely appeals! Do you think you could make dried limes at home - are they just what they sound like?

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    1. Yes, I have and I have a few more Middle Eastern dishes up my sleeve. I think part of the reason is I have recently been mingling with refugees from Arabic backgrounds. I don;t think you could make these dried limes at home, (but you could try). i think middle eastern limes are different to the ones we get in the UK. These limes are boiled in salt brine, and then left out in the sun to dry over several weeks. They more sour, than citrus.

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  3. I have made very little Iranian food and this sounds intriguing and tasty. Sorry not to have got organised with linking into Eat Your Greens this month. This is a great contribution though.

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    1. Thanks Kari. Its very herby!
      No worries about joining in #EatYourGreens this month, life takes over - join in whenever you can.

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  4. Another ingredient to look for. We have good middle eastern shops in Sheffield. I have been using dried kokum to sour my dals in a gujerati style and this week I added fresh rhubarb to a dal inspired from a nisha katona recipe, just in the last 5 mins or so 100g rhubarb in a dal. With 250g dried mix of chana and split mung. It was delicious!

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    1. Hi Ray, So lovely to hear from you.
      I have never used kokum, perhaps because I prefer tamarind, but I will try it some day.
      PS You made me smile saying that you added fresh rhubarb to dal inspired by nisha katona - see the link below, rhubarb and lentil curry is one of my favourites and one i make when in season. But its good to learn that there are other similar recipes about.
      http://allotment2kitchen.blogspot.co.uk/2010/06/celias-rhubarb-and-lentil-curry.html

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  5. Such a gorgeous soup with the striking colors. I love Persian food. ;-) Thanks for sharing it with Souper Sundays this week.

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    1. Thank you Deb. Soup weather will soon be replaced by salad weather.

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  6. Those dried limes are very interesting! I'll try to find some.
    This dish must be full of flavour!

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    1. I hope you find some, but if you do - be prepared to have a few recipes you want to try with it otherwise it will end up in your kitchen cupboards for a long time.

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  7. This looks so warm and comforting and I love all the herbs in it.

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    1. Thank you so much, the herbs make the dish!

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  8. Looks good, will have to give this recipe a try. We picked some up at the spice souk in Dubai and I'm almost out, time for a trip!

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  9. That is quite unique. I like the idea of dried limes, though I have not used them before. I thought for sure from the picture they were olives. I must try this.

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    1. Thank you. I do agree, if you don't know - from the picture it does look like olives - Did you follow the link to see what the dried limes look like? you should if you haven't.

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  10. Thanks a lot for your entry. The dried lime is very interesting. This is definitely a flavorful and filling stew.

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