Persian recipes

[Dogbert]

I really love the buffet at Alboorz Persian Restaurant in Austin and in particular the celery stew and eggplant stew they serve. Does anyone have recipes for these? I've looked online and found some that are similar, but both of these dishes at Alboorz are far superior to the recipes I have found so far.

Thanks for any help.

 

[Hank_Kingsley]

Was the eggplant stew you searched for Khoresh Bademjan ? It's a fairly simple and common recipe.

I'm not familiar with a "celery" stew...maybe you are talking about Ghormeh Sabzi, which is made with some greens(mainly spinach). If you can confirm that this is the dish you were referring to, I can dig up a good recipe for you.

I've never been to Alborz, but try the Khoresh Fesenjan. My favorite Persian stew. Mainly made with chicken in a crushed walnut/pomegranate sauce.

If there are any Houstonians interested in Persian cuisine, Kasra near Gessner and Westheimer has great food and the best hummus I've ever had.

 

[Dogbert]

Thanks Hank. The celery stew at Alboorz is very similar to this (I cooked it yesterday):The Link

I do love Ghormeh Sabzi, but have never made it myself. The celery stew is similar, but more tangy. The celery adds a nice flavor and blends well with the spices and lime.

I've never had Khoresh Fesenjan, but it sounds delicious and I will look for it.

 

[Hank_Kingsley]

The beef and celery stew you are referring to is called Khoresht Karafs. Here is a recipe that is a bit different than the link you provided. Also most stews are served with plain basmati rice, not the dill and lima bean rice(which is still delicious).

I've never made Khoresht Karafs...the recipe I linked was recommended by a friend.

 

[Hank_Kingsley]

Mom's recipe for Ghormeh Sabzi.


1 large package of fresh washed spinach
2 large bunches of parsley
2 large bunches of green onions
1 tablespoon of dried fenugreek (purchase from middle eastern food supply store – not sure if carried in regular supermarkets in their spice dept.)
1 pound beef stew meat, cubed
4 dried lemons or,1 tablespoon dried lemon powder (middle eastern store)
1 medium onion, finely diced
1/2 teaspoon turmeric
3 tablespoons cooking oil
1 cup of red kidney beans
2 teaspoons cinnamon
A touch each of salt and pepper


Directions:

Wash the meat and let it drain.

Wash the parsley and remove the stalks. Wash the green onions and cut the roots off. Place the spinach which should be already washed (such a time saver when you buy it in the bag), parsley, and green onions in a food processor and chop very finely. Place the chopped vegetables in a pot, with heat setting on high and
frequently stir the vegetables until all their excess water has evaporated.

Add two tablespoons of cooking oil and continually stir fry the vegetables until they turn a brownish color. This process should take about 15 minutes. Take the pot off and put it aside. During the stir fry process, you may add a bit more oil if needed. When finished, the vegetables resemble dried ones with no water remaining in the pot.

In another pot, add about one tablespoon of cooking oil and the chopped onions and stir fry until they turn a golden brown color. Add the meat, sprinkle with the cinnamon and stir fry for a few minutes, add salt, pepper and turmeric and let the meat fry with the onions for a few minutes. Add red kidney beans to the mixture. Turn the heat setting to medium. Add dried lemons or the lemon powder. Add about two cups (16 oz) of water, place the lid on the pot and let it cook for about an hour. Occasionally stir during this hour. (Do not be afraid to add extra water, if needed, during this process.)

Then add the fried vegetables into the mixture, turn the heat setting to low and let cook for another hour. Once the meat is tender, the stew is ready. This stew is served over white basmati rice.



Hints:

When stir frying, it is imperative to constantly stir the vegetables.
Otherwise, they quickly form a crust and burn. You can easily undercook the vegetables but you can hardly ever over cook them. If they look watery stir fry them a bit longer.

Buy the regular parsley, not Italian parsley.

If you have leftovers, put individual portions in Ziploc bags and store away in the freezer. Reheat in the microwave and enjoy.

 

[Dogbert]

Wow, thanks for the recipe Hank! A friend (from Iran) used to make Ghormeh Sabzi from time to time, but he got a job out of state and I haven't had it in a while. There are some good Middle Eastern grocery stores in Austin and I bet I can find the special ingredients. I'll have to try this soon. Thanks again.