(Persia Digest) – Chive stew is a recipe from the western Kurdistan Province of Iran. It is so delicious that it rivals with one of Iran’s top favorite stews – the Ghormeh Sabzi. Chive stew is cooked across Iran with slightly different recipes. The original recipe is as follows:
Ingredients (serves 4)
300g Shoulder of lamb
250g Chopped chives
50 g Chopped parsley
120gr Haricot beans (soaked)
1 medium onion – chopped
1 tsp turmeric
6 tsp oil
Salt and red pepper to taste
Dried lime powder to taste
Put the oil in a largish pan and caramelize the onion. Add the lamb and sauté for five minutes before adding the turmeric and haricot beans (soak the beans the night before and change the water twice).
Stir and add ½ a liter of water. Bring to the boil, lower the heat and allow to cook well.
In a separate frying pan, fry the chopped chives and parsley in a little oil for ten minutes. When the lamb is soft, add the herbs and salt. In the last five minutes of cooking, add the lime powder, or four whole dried limes, to the stew. Allow the flavors to simmer and mix for another 15 minutes and turn off the heat. Slice the potatoes for French fries. Chop and fry the tomato for decoration. Add ½ tsp saffron (powered and dissolved in 1 tbsp warm water), plus a little lemon juice or verjuice to taste.
This dish can be served with rice.
Preparation time is 15 minutes.
Cooking time is 1 hour 30 mintues.
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