Monday, July 27, 2009

Ghormeh Sabzi (A whole lot of herbs persian stew)

The wonderful thing about Persian food is its always healthy, its always delicious and its almost always based on onion and turmeric. Once you understand that onion and turmeric are essential, you can cook amazing Persian cuisine. Ghormeh Sabzi is such a wonderfully delicious stew. Its fragrant and nutritious. There are different variations, but here's how we made it.

Key ingredients for this dish are a bushel or two of coriander (cilantro) and bushel (or two) of parsley and a bunch of green onions.

Ghormeh Sabzi

1 large yellow onion, finely chopped
1 tsp. turmeric
1 lb. stewing beef
1 bunch green onions, finely chopped
1 bushel parsley, finely chopped
1 bushel coriander (cilantro), finely chopped

juice from one lemon or lime

1-2 dried persian limes, leemoo-amoneee (these are optional but are a really nice touch)
1 can red kidney beans


  1. Saute the onion over medium-high heat in oil and turmeric until golden brown. Add the stew meat. Cook until the meat is browned well on all sides.
  2. Add the greens to the meat & onion mixture, stirring well. Add 1.5 - 2 cups of water (this is just an estimation to get it to a stew consistency, not a soup consistency). Season with salt & pepper to taste. Add the lemon juice, turn the heat down, and let the whole thing simmer. The longer the better as stews only get better flavour the longer they stew together.
  3. Add the dried lemons towards the end of the cooking period (if added too soon, the stew may become bitter).
  4. Finally, add the drained kidney beans.

    This stew is supposed to be a bit sour. Its so delicious and refreshing.

Serve with rice.

Long time no see, but still cooking

So a few months ago I discovered this blog strictly about food from Texas. One might think to themselves, "What good food could be specific to Texas?" But there is plenty, and being a native of Texas myself I've slowly realized how much I miss this food now that I have moved away. A while ago this blog posted a recipe for dewberry cobbler. Dewberries grow wild in southern Texas. I decided I would try it out only altering it slightly and using strawberries and blackberries (which are similar to dewberries) instead of dewberries. It is delicious and a great thing to do with your berries that might be getting a little too ripe.
Thanks Home sick Texan for your great recipe!

Here's how I made mine

Dewberry Cobbler
Crust ingredients:
1 stick of butter (the original calls for 1/2 a stick but because I used regular milk, I added more butter)
1 cup of flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup of milk (the original calls for butter milk)
1/2 teaspoon salt

Filling ingredients
2 cups dewberries or blackberries (original calls for 4 cups fruit but I only had 2)
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1 teaspoon lemon juice

Preheat the oven to 350 degrees.
Put berries in a pie plate or other bake wear preferably round. Sprinkle with sugar, cornstarch, cinnamon, and lemon juice. The original recipe says to let this mixture macerate for 20 minutes but I didn't bother.
To make the crust, melt the butter on low in a pan, and then add the other ingredients. The dough will come out moist and pliable.
Spread dough out over berries
Bake 40 minutes or until light brown and bubbling.
Serves six