emTV: Bam!

My second favourite food is a green stew called ghormeh sabzi.

The stolen recipe is below. Try the dish before you make it though - so you have a threshold for what it should taste like. It's served at pretty much every Persian restaurant in Vancouver (and probably the world.)

This is version 2 of my kitchen soundtrack. Version 1 is the entirety of Melting Moment by Poison Girl Friend or Lushlife by Bowery Electric. Version 3 (the secret version) is an audio recording of me pretending to be my beautiful exotic wife who's screaming about how I forgot to pick up the kids at school. I typically scream back (but sort of nonchalantly because I'm too cool to argue) and act like she's making a fuss over nothing because their school is only 3 blocks away and they can walk home. There's about 10 minutes of silence in the recording and then "she" agrees with me and apologizes. It's good for personal moral.

calm music for knife work

a clean sweep from cutting board to pot

this is where things start heating up

Here's how to make ghormeh sabzi, a Persian Stew that allegedly prevents dementia.

Ingredients:

2 pounds meat (lamb or beef) washed and cubed

1 cup red kidney beans or pinto beans, soaked overnight

1 large yellow onion, finely chopped

4 bunches flat-leafed parsley

1 bunch cilantro

2 large leeks or 4 scallions (green stems only)

1 small bunch fresh fenugreek, or 1 tablespoon dried fenugreek, too much fenugreek will cause ghormeh sabzi to taste bitter

3-4 dried lemons, or 3 tablespoons freshly squeezed lemon juice

1 teaspoon turmeric

Salt and pepper to taste

Vegetable oil

Water

Method:

Clean and wash the herbs, dry thoroughly and chop finely.
Heat 1/3 cup of vegetable oil in a large skillet over medium heat and saute the chopped fresh herbs for about 15 minutes, stir frequently. Set aside.
In a large stew pot, saute chopped onions in 2 tablespoons of oil until they become golden brown.
Add the meat, turmeric, salt, pepper and fry until all sides are brown.
Add the soaked dried beans, fried vegetables and dried lemons.
Pour in enough water to cover the mixture by about 2 inches, bring to a boil on high heat for just a couple of minutes, lower the heat, cover and cook on medium to low heat for 1 1/2 hours.
Taste and adjust the seasoning as necessary and add a little more water if needed. Reduce the heat to its lowest setting and simmer for another 30 minutes. The longer ghormeh sabzi simmers the better it tastes. It would also taste better reheated the next day. Taste and adjust the seasoning before serving.

semi-exotic aromas fill the air

add the meat and spices

you feel the spirit of Zoroaster

eat it

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