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Persian Stew Recipes

Eggplant Stew - Khoresht-e Badenjan

2kg (4 lb) Eggplant peeled and cut into slices, spread out and sprinkled with salt
500 g (1 lb) boned leg of lamb cut in 2 inch cubes
2 medium onions sliced thin

4- 5 slice of bell pepper
1 teaspoons turmeric
3 tablespoons tomato paste
3-4 medium tomatoes
juice of 1 lemon
salt and paper

1. Fry eggplant in a generous amount of oil until golden brown. Leave to drain. Keep aside.
2. Fry onions briskly in oil until golden brown. Add the tumeric, salt and pepper, then the drained meat and stir-fry until well browned.
3. Stir in the tomato paste, the skinned and finely chopped tomatoes and lemon juice with water to cover. Put on lid and simmer gently for 30 minutes.
4. Add the drained aubergines, bell pepper and a little more water, cover and simmer for a further 30 minutes or until the meat is tender and the sauce well blended,
5. Serve in a warmed vegetables dish, arranging the aubergine slices round the dish and heaping the meat and tomato sauce up in the middle. Serve with white rice.

Mixed Herb Stew- Khoresht-e Ghormeh Sabzi

- 120g (4 oz) red kidney or black-eyed beans soaked for 4-8 hours
- 2 tablespoons dried fenugreek
- 1 cup parsley
- 1/2 cup cilanto chopped
- 1 cup spring onions or leeks
- 1/4 cup dill (optional)
- 360g (12 oz) boned leg of lamb cut in 2 inch cubes
- 1 medium onion sliced thin
- 2 tablespoons dried lime powder
- 4 whole dried limes
- salt to taste

1. Fry the herbs sprinkling in the crushed dried fenugreek in a little oil over a moderate heat, turning constantly, adding more oil when necessary until the herbs begin to darken (about 20-30 minutes). Remove from heat and keep on one side.
2. Fry the onion until soft and golden. Add the meat and brown well on all sides.
3. Stir in the herbs. Add the beans, lime powder and enough water to cover. Cover the pan and simmer gently for an hour.
4. Pierce the dried limes in several places with a sharp knife and add along with the dried lime powder and salt.
5. Simmer gently for a further hour or until the meat and beans are tender and the whole sauce well blended. Add lemon juice to taste.
6. Dish up into a warm serving dish and serve with white rice.

STEW WITH SPINACH AND PRUNES - Khoresht-e-Esfenaj-o Aloo

500 g (1 Ib) boned leg of lamb cut in 1 inch cubes
500 g (1 Ib) fresh spinach washed and chopped fine or 1 packet frozen chopped spinach
10 pitted prunes
2 medium onions sliced thin
2 tbsp. dried lime powder
180 g (6 oz) leeks or spring onions chopped fine
salt and black pepper

Fry the onions in a little oil until soft and golden. Add the meat to the onions and stir-fry until meat is well browned. Add water to cover, and sprinkle in the dried lime powder, cover the pan and let it simmer for an hour.

Fry leeks lightly until soft. Add spinach and stir-fry for 5-10 minutes until soft and well mixed. Add them to the stew with salt and pepper and let it simmer for 15 minutes. Wash and cut in half the pitted prunes, and add to the stew a few minutes before serving. Serve with white rice.

Pomegranate-Walnut Sweet and Sour Persian Stew - Fesenjan
(Serves 5-6)
2 large onions, chopped or sliced
2 table spoons cooking oil
2 1/2 cups toasted and finely ground walnuts
1/2 cup pomegranate sauce (Robe Anar) or 2 tbsp. pomegranate paste
1 whole chicken, cut up
2 cup water
1-2 teaspoon salt
1 cup dried yellow prunes (Aloo Bokhara), washed

Sauté the onions in the cooking oil until golden brown. Add the chicken parts to the onions. Brown all sides. Add the salt. Add the prunes on top of the chicken. Add the ground walnuts. Add the pomegranate sauce. Pour the water on top of the ingredients and let them cook for 20 minutes. The color of the stew
will turn brown and some oil from the walnuts will gather on the top of the mixture. That is when the stew is ready. Taste the stew and if the taste is too sour you may add some sugar to taste.

Beef Stew - Abgousht

One cup of Garbanzo beans (nokhod) soaked 4-8 hours
One cup of dried white beans (loobia sefeed) soaked 4-8 hours
1/2 pound of meat with bones
One medium onion, peeled and quartered.
One medium potato, peeled.
Half a cup long grain rice.
One medium tomato.
One table spoon turmeric (zard-choobeh).

a small piece of black cardamom
Salt and pepper to the liking.
Two heads of whole dried lemons (leemoo-amAnee)

Wash the meat and put it in a medium size pot (deezee for traditionalists), half filled with water, add the beans, the onion, turmeric, black cardamom, salt and pepper and let it cook for 1-2 hours on medium-low heat. Next, add the potato, rice, and the tomato (they get too soft too soon if you add them at the beginning), and let it cook on low heat until all the ingredients are soft.

Strain the soup from the ingredients. Remove the bones from the strained ingredients. Mash these ingredients finely. Taste a small portion and add more salt/pepper if needed. When the mixture has a smooth texture, it can be served.

The soup (juice) is also served in a separate bowl. The idea is to mix it with small pieces of flat bread like Naan.

At the table, this dish is served with Iranian bread, raw onions, radishes and fresh herbs such as parsley, basil leaves, mint leaves, leeks, etc.

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