3/11/2024 0 Comments Persian okra stew![]() ![]() For this Iranian khoresht (stew), I personally love to use the red beans with the green herbs.Some oil should trickle to the top as a thin layer, as the stew simmers to the final thick consistency.When herbs simmer for a long time, they disintegrate into a thick stew, sort of like tomatoes. The stew should be thick and not watery.Pierce dried limes and add to the stew, gently releasing the juices and aroma while simmering.But it is widely used in Indian cooking, so it is available as fresh, frozen or dried at Indian stores. In Persian, Fenugreek is known as Shanbalileh. Fenugreek is an essential herb for this stew, and like most recipes that use it, the dish tastes even better the next day.A key step for making ghormeh sabzi is the slow roasting of herbs, that results in an intense aroma that will fill your kitchen.Adjust the consistency, salt, lime and other seasonings. ![]() The stew should be thick and not runny.Add lime powder or lime juice as per taste. Simmer the stew until meat and beans are tender.Add the sautéed herbs and dried limes to the cooking pot. Sauté herbs in oil until very fragrant. ![]() Add drained beans, some salt, water and bring it to a boil. Persian dried lime powder or fresh lime juice can also be used. You can also dry whole limes or slices in a food dehydrator.
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