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<blockquote data-quote="TriciaWs" data-source="post: 1993922" data-attributes="member: 475901"><p>One thing I like is Persian green herb stew - preparing the herbs takes time so I buy ready chopped frozen herbs, or soak some dried herbs in water. You can make a veggie version by omitting the meat and using a few extra beans. Serve with cauliflower rice, a green salad and Greek yogurt.</p><p></p><p>Ingredients</p><p>1 onion</p><p>3-4 cloves garlic</p><p>1 tsp turmeric</p><p>1 lb stewing meat [or chicken, just don't cook for as long!]</p><p>4 dried Persian limes [these are the small whole dried 'limes', available in many Asian shops]</p><p>1/3 cup kidney beans, dried</p><p>4 cups fresh parsley, packed</p><p>2 cups fresh coriander,packed</p><p>1 cup fresh fenugreek</p><p>2 cups fresh chives</p><p>salt & pepper</p><p>oil</p><p>[optional use a small pack of chopped spinach too]</p><p></p><p>Soak beans for a few hours. Small dice onion and mince garlic. Saute in oil until translucent. Add turmeric and stir well. Cut meat [if using chicken add it later] into cubes and add to onion. Season with salt and pepper and allow to brown on all sides. Make a couple of small holes each of the dried limes. Add to the beans. Add 4 cups of water, cover, and cook on medium for 1 hour.</p><p></p><p>In the meantime finely chop herbs. Sauté herbs a large handful at a time in oil for a few minutes until you smell the aroma of the herbs. This is a very important step in making this recipe. I highly recommend that you don’t skip it because it really does make a difference in the taste. The fenugreek will taste bitter if you don't fry it first.</p><p></p><p>Add herbs to the beef and beans [add chicken now]. Cook covered on medium low for 2 hours. Make sure to stir the pot every so often and also taste and adjust seasoning.</p><p></p><p>Serve over rice. </p><p>Some people eat the limes, I love them, but you might want to remove them?</p><p></p><p>It tastes even better the next day.</p></blockquote><p></p>
[QUOTE="TriciaWs, post: 1993922, member: 475901"] One thing I like is Persian green herb stew - preparing the herbs takes time so I buy ready chopped frozen herbs, or soak some dried herbs in water. You can make a veggie version by omitting the meat and using a few extra beans. Serve with cauliflower rice, a green salad and Greek yogurt. Ingredients 1 onion 3-4 cloves garlic 1 tsp turmeric 1 lb stewing meat [or chicken, just don't cook for as long!] 4 dried Persian limes [these are the small whole dried 'limes', available in many Asian shops] 1/3 cup kidney beans, dried 4 cups fresh parsley, packed 2 cups fresh coriander,packed 1 cup fresh fenugreek 2 cups fresh chives salt & pepper oil [optional use a small pack of chopped spinach too] Soak beans for a few hours. Small dice onion and mince garlic. Saute in oil until translucent. Add turmeric and stir well. Cut meat [if using chicken add it later] into cubes and add to onion. Season with salt and pepper and allow to brown on all sides. Make a couple of small holes each of the dried limes. Add to the beans. Add 4 cups of water, cover, and cook on medium for 1 hour. In the meantime finely chop herbs. Sauté herbs a large handful at a time in oil for a few minutes until you smell the aroma of the herbs. This is a very important step in making this recipe. I highly recommend that you don’t skip it because it really does make a difference in the taste. The fenugreek will taste bitter if you don't fry it first. Add herbs to the beef and beans [add chicken now]. Cook covered on medium low for 2 hours. Make sure to stir the pot every so often and also taste and adjust seasoning. Serve over rice. Some people eat the limes, I love them, but you might want to remove them? It tastes even better the next day. [/QUOTE]
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