Spinach Plum Prune Persian Stew Recipes

GHORMEH SABZI (PERSIAN HERB STEW)

Steps:

• Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
• Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
• Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
• Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

SPINACH & PLUM (PRUNE) PERSIAN STEW

Steps:

• Heat 3-4 tablespoons of oil in a roomy nonstick pot over medium high heat till sizzling hot. Add chopped onions. Saute till golden (approximately 10 minutes) while stirring occasionally. Add meat. Add turmeric, salt and pepper. Sautee for 5-6 minutes till the meat is no longer pink/red. Add 3 cups of water and bring to a boil. Once boiling, cover pot with lid, reduce heat to medium low and simmer cook till meat is cooked. (Approximately 45 minutes for veal or lamb, up to an hour for beef.) While meat is cooking, saute chopped spinach in 3-4 tablespoons of sizzling hot oil in a nonstick skillet, stirring frequently, until the spinach's liquid is expelled and it reduces in bulk (approximately 5-6 minutes.) Season with salt and a pinch of turmeric. Set aside. Rinse and dry prunes. Saute prunes in a tablespoon of sizzling hot olive oil for no longer than a minute in a nonstick skillet. Set aside. Once meat is almost done, remove lid, turn up the heat till the stew is boiling. Add spinach, prunes and fresh lemon juice. Sprinkle with saffron and cinnamon. Stir once with a wooden spoon to mix. Reduce heat to medium low. Cover lid and simmer for an additional 15-20 minutes. Once done, taste and adjust seasoning with salt and lemon juice to taste. Transfer stew to a deep serving bowl. Serve hot.