qormeh sabzi

قورمه‌ سبزی

I am happy to share this with you of course, but will skip the classic lengthy recipe preamble ("wow, I just absolutely cannot wait to tell you about this recipe because ... ") and just say that I've been making this dish from scratch for over six years, and it is one I care for so much. Prepare for the best experience of your week, possibly of your life.

One thing to keep in mind is that it the ingredients are actually extremely flexible and versitle. Based on the seasons, I use different herbs, so don't feel pressure that you have to hunt down everything. If you follow this recipe, you can eat it for days and days - regardless of if it is just you or a family of four. It will yield a lot and it will be worth it. This isn't a science and is very forgiving, so no pressure to read it like lego instructions.

A word of caution is that if you live in the usa or canada, or places where produce is generally not affordable, this is probably going to be expensive for all the fresh things. Otherwise, head to the pazar and enjoy to your heart's content.

Let's do it.

Ingredients:

*optional

1/2 kilo = roughly 1 pound

1. fresh parsley x 3-4 bundles

2. *fresh cilantro/coriander x 1 bundle (optional - if not using, use 4 bundles parsley)

3. *fresh fenugreek x 1 bundle (hard to find in n. america, so don't stress - in türkiye this is semiz otu)

4. *1/2 kilo of leeks

5. *1/2 kilo of fresh spinach (sneak it in when the kids aren't looking)

6. green onions x 1 - 2 bundles (2-3 if your bundles are small)

7. 1 large onion, diced roughly

8. dried fenugreek seeds, enough to fill the cupped palm of your hand, like a spoonful or two

9. dried lemons/limes x 5 (you need these... so if these sound exotic to you (like when I say this you have no image in your mind of wtf it is), order online or find them at a mid-east grocery

10. fresh lemon or limes x 2 - 5 (you'll need a lot if they're tiny), mostly to taste

11. salt, to taste, but start with 1-2 spoonfuls

12. dried kidney beans x 200 grams / about 1.5 cups / a full american-style coffee mug (kidneys are most traditional and delicious, but I've done it with chickpeas even and it still rules)

13. 1/2 kilo of beef or lamb in cubes, and/or 1/2 kilo of fresh mushrooms of any kind (recommend including the mushrooms as well as meat if your diet allows)

14. a large pot

15. a pressure cooker is super helpful

16. rice

17. plain yogurt

Instructions:

Note: plan to eat about three hours after you start. Not all active time, but it takes time to prep and cook.

1. soak your beans overnight if you can. If not, boil hot water and soak them in that while you prep.

2. wash all the produce

3. chop all your greens into small pieces (not including the normal onion) and toss them in a large pot. Don't add water. Cover it and cook it on low, stir occassionally (but I've not stirred and it is fine). Once they are all steamed and beautiful, open the lid and turn off the fire. This takes about 10 minutes roughly.

4. In the pressure cooker, add enough oil to cover the bottom generously; and on med-low heat, add the onion and some salt; let simmer until the onions become slightly transluscent.

5. Add meat/mushrooms and fenugreek seeds to the pressure cooker pot, and cook until the meat is gently brown all around, or the mushrooms are softened. If you are only using mushrooms, make sure you salt them well at this stage.

6. Add the steamed herbs (this can be an awkward pour), soaked beans, some more salt, and enough water to cover the mixture by 2in / 4cm. The herbs can float to the top, so stir it a bit and just check to see if it feels super watery (you don't want that) or a little thick (you want this). But if there isn't enough water, you'll burn it. So take the middle path like the Buddha and let's see how it turns out!

7. Add your five dried limes/lems to the top, bring to a boil uncovered; then, put the lid on the pressure cooker at the meat/fish setting - or whatever system you use - and turn the heat down to a low simmer. Simmer for about 45 minutes.

8. After 45 mins have passed, open things up and check your beans. Are they crunchy or soft and beautiful? If crunchy, lid the pot and cook for another 20-30 minutes. Make sure you have enough water, but don't overcompensate and turn it to a soup (you can repair this later, but you are a master already and I believe in you).

9. Once you're about 15-20 minutes away, start making rice (+ a some salt and oil in the water if you want).

10. Add lemon juice to taste and salt. You want it tangy, and the best way to know is to try the sabzi juice!

11. (optional) carefully remove the five dried lem-limes. They will be very soft. I press them against the side of the pot with a spoon to remove their juice. These have a very strong flavor and texture that some people may not like. You can leave them in if you want, or alternatively can keep them on the side and mix them in as you'd like.

12. Serve side-by-side with rice (or on top) with fresh yogurt.

13. turn on dastgah-e nava and bliss out. Enjoy :)

14. By the way, the next day it is always more delicious!

Notes:

- If you add too much water, you can boil it at the end with the lid off. This will help reduce it faster, but keep checking back to make sure it isn't sticking/burning on the bottom.

- If you add to much salt, you can always add more lemon juice first, and if that doesn't help, add more water and keep mixing, you incredible chemist, you.

- If you cannot find dried lemons/limes... I am sorry, it won't be the same :'(

If you hit a snag, send me an email:
joey [at] joeylargent [dot] com