Middle Eastern Recipes Συνταγές της Μέσης Ανατολής | Page 46

Συνταγές της Μέσης Ανατολής
GHORMEH SABZI
Ghormeh in the Persian language means “‘stew”, while Sabzi is the
Persian word for herbs/vegetables. Ghormeh Sabzi is also called
the mixture of sautéed and finely chopped vegetables, which is a
key ingredient for this recipe. But the ingredient that gives the food
its special flavour is “limon sirazi” or “limu omani”, dried lime from
the Persian Gulf. We can find this mixture in Greece in canned form,
only in stores selling Iranian traditional products. The last Saturday of
November has been established as the Ghormeh Sabzi International
Day, by Iranians living in different countries, in order to familiarize
people from different cultures with Iranian cuisine and history.
INGREDIENTS:
2 g veal chopped in cubes
2 kg basmati rice
1 can of vegetables mixture (Ghormeh Sabzi)
1 package of dried lime (limon sirazi)
1 can of red kidney beans
turmeric
vegetable oil
salt
pepper
METHOD:
In a large pot sauté the cubed veal, until golden brown.
Add the turmeric, 6 dried limes, salt, the can of vegetables mixture and
a little water. Cover and simmer on low to medium heat.
Soak the red kidney beans in warm water and add them to the cooked
veal.
In another pot sauté 10 cups of basmati rice with 2 cups of vegetable
oil. Add 10 cups of water 1.5 tablespoon of salt. Top the pot with a
layer of clean paper towels and place lid over towels. Steam until rice
is fluffy.
Serve the rice with the veal stew.
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