Text 11299, 111 rader
Skriven 2007-02-04 00:19:12 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: New Mexico
======================
 -=> On 02-02-07  15:06,  Ruth Haffly <=-
 -=> spoke to Hap Newsom about New Mexico <=-

 RH> I know, my dad very seldom strays from the known, even when he goes
 RH> out to eat.  Mom will try something new but usually as a taste off
 RH> someone else's plate but not go so far as to order the unknown.
 

   One of the good things about this echo (and great things about our
   picnics) is that it encourages folks to try something that they might
   never have been exposed to otherwise.  Some of those things become
   fond memories -- even if never to be done again.  Other things become
   a staple part of our menus.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Iranian Vegetable Stew; Ghormeh Sabzi
 Categories: Mid east, Vegetable, Stew, Beef, Lamb
      Yield: 1 Servings
 
      1 bn Fresh spinach (esfenAg)
    1/2 bn Fresh dill (sheveed)
      1 bn Fresh parsely (ja`faree)
      1 bn Fresh cilantro or coriantro
           (geshneez)
      1 bn (use only the green stems)
           Fresh Leak (tareh farangee)
      1 bn Fresh chives (tareh)
           Or substitute stems of
      1 bn Scallions (piAzcheh).
      1    Table spoon dried
           Shanbelileh (what is it
           Called in English?).
      1 lb Stew meat (beef, lamb, veal,
           Etc ), cubed.
      4    Dried lemons (limoo amAnee)
           Or,
      1    Table spoon dried lemon
           Powder (gard-e leemo amAnee)
      1 md Onion, finely chopped.
    1/2 ts Turmeric (zard choobeh).
      3 tb Cooking oil.
      1 tb Lemon juice (optional).
      1 c  Dried beans pre-soaked or
      1    Can
           Touch each of salt, pepper
           And crushed red peppers (if
           You like it
           Spicy)
 
  Wash and cube the meat and let it drain. Cut off the heads of the
  leaks (and scallions) and put the stems along with the rest of
  vegetables in a kitchen stringer, thoroughly was and let them drain.
  Using a cutting board, while repeatedly bunching up all vegetables
  together, finely chop the vegetables.  The smaller the pieces the
  better.  If you have a food processor, you could use it in place of
  the manual labor :-)
  
  Place the chopped vegetables in a pot, put the heat setting to high,
  and frequently stir the vegetables until all their excess water has
  evaporated. Add two table spoons of cooking oil and continually stir
  fry the vegetables until they turn a redish color.  This process
  should take about 15 minutes. Take the pot off the heat and put it
  aside. During the stir fry process, you may add a bit more oil if
  needed. When finished, the vegetables resemble dried ones with no
  water remaining in the pot.
  
  In another pot, add about one table spoon of cooking oil and the
  chopped onions and stir fry over medium heat, until they turn a
  golden brown color. Add the meat, stir fry for a few minutes, add
  salt, pepper and turmeric and let the meat fry with the onions for a
  few minutes. If you are using dried beans, at this point drain them
  and add them to the mixture.
  
  Next poke a hole in each of the dried lemons and add them to the
  mixture (or add the powdered kind).  Add about two cups (16 oz) of
  water, place the lid on the pot and let it boil for another 15
  minutes.
  
  Add the fried vegetables into the mixture, turn the heat setting to
  medium-low and let it cook.  The cooking time required from this
  point on is about another hour.  Half way through this period, if you
  are using canned beans, add them into the mixture.  Once the meat is
  separated when poked by a fork, the stew is ready.  This stew is
  served over white rice.
  
  If you like the sour taste, you may add a table spoon of lemon juice
  towards the end of cooking.
  
  Hints: When stir frying, its imperative to constantly stir the
  vegetables. Otherwise, they quickly form a crust and burn. You can
  easily undercook the vegetables but you can hardly ever over cook
  them. If they look watery stir fry> them a bit longer.
  
  Note:  This is the khuzestAni version which uses more varieties of
  vegetables than the TehrAni version, but I happen to think it tastes
  better.
  
  samiri@encore.com (Soheila Amiri) soc.culture.iranian
  From: Jim Weller                      Date: 12-17-96
  Cooking
 
MMMMM


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