Iranian Sabzi

In the winter of 1971, my husband and I impulsively sent an application to the American Peace Corps selecting Africa and Pacific Islands as our options.  Probably during a large snow storm in northern Ohio…

By Spring of 1972, we had accepted a position in Iran – another of those quirks of fate that change your life.  The experiences and cultural knowledge we obtained during those years would fill books.  There were times of tears, joy, frustration and sadness – but never a time of regret.

One of the marvelous things about living in a culture nearly opposite to that of your youth, is the adventures in foods.  This is my first memory

dinner with friends

posting from the recipes of Iran.  The pictures are from Awaz and the family of a good friend, Darab.  Although we have lost contact with this family in the past 30 years, we still have deep feelings for them and wish someday our countries will be able to solve their differences and we can again dip Nan into the Sabzi together.

سبزی

Sabzi

750 grams boneless stewing lamb

1 large onion, finely chopped

1/3 cup of cooking oil

1 teaspoon turmeric

1.5 cups water

1/2 cup dried limes

3/4 cup black-eye beans

1 large potato, diced

salt

black pepper

1 cup spring onions, finely chopped

1.5 cups spinach, finely chopped

1/2 cup parsley, finely chopped

1/4 cup coriander, finely chopped

1/4 cup tareh (garlic chives), finely chopped

1/4 cup shanbelileh (fenugreek), finely chopped

Directions:

Trim meat and cut into 2 cm (3/4 inch) cubes. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.

Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.

Add water, black-eye or kidney beans, salt and pepper to taste. Cover and simmer gently for 1-1.5 hours hours until meat is tender. Time depends on type of meat used.

Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan. Cover and simmer for 10 minutes.

Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add dried limes (or lime juice), cover and simmer for further 10-15 minutes. Adjust seasoning and serve with white rice**. An exquisite Iranian dish.

the only "stove" for lamb

**Steamed rice – watch for this recipe at  a later date

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