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Title: Khoresht Korme Sabzi (Veal Saute with Herbs)
Categories: Stew Meat Israel Jewish Persian
Yield: 1 Servings
3 | lb | Veal breast or shoulder w/bone, cut into 3-" pcs |
2 | md | (1 cup) onions, coarsely chopped |
6 | tb | Corn oil |
6 | c | Water |
1 | c | Dried red kidney beans, soaked in water overnight & drained |
6 | Scallions, sliced thin | |
2 | bn | (3 cups) flat-leaf Italian parsley, chopped |
1 | lg | Leek, both white & green parts, sliced thin |
1 | tb | Fresh mint, chopped |
2 | ts | Salt, or to taste |
2 | tb | Tomato paste |
1 | tb | Dried fenugreek leaves (opt see NOTE) |
1 | tb | Dried limes (limoo amoni), crushed |
Veal used w/red kidney beans, flavored w/herbs & crushed limoo confirms ingenuity of Persian cooks. Notice absence of sugar-it is tart combina- tions that are characteristic of Persian cooking. Fenugreek leaves are frequently found in Indian cooking but only occasionally in stews of Persia.
1. Put veal, onions, & 3 tb oil into a pan, & stir-fry over low heat for 10 mins to brown lightly. Add water and beans, bring to a boil. Cook over moderately low heat for 1 hr, to tenderize meat & beans.
2. Heat remaining 3 tb oil in a skillet, add scallions, parsley, leek, & mint, & stir-fry over moderate heat for 10 mins to reduce bulk & lightly saute herbs. Add sauteed herbs, salt, tomato paste, fenugreek, & lime (limoo) to veal & bean mixture at end of hr. Simmer over low heat for 1/2 hr more, to integrate flavors. Total cooking time is abt 1-1/2 hrs. This stew has ample sauce. Serve warm w/any Persian rice. Serves 8 to 10.
VARIATION: 3 lb beef chuck w/or w/o bone, or ribs of beef, can be sub- stituted for veal. Both veal & beef are traditionally used. NOTE: FENUGREEK (Trigonella foenumgraecum): An ancient cultivated plant known to Greeks, Romans, & Egyptians, & used for medicinal purposes. It is often an ingred in curry powders. It has a bitter taste & consistency of mucilage when dissolved in water, but is rich in protein, minerals, & vitamins. Both seeds & ground powder are used. Calcutta Jews prepare an interesting table hutney known as "Jewish paste" because of its viscous consistency given by fenugreek.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi
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