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| Home -> [Entrees, Vegetarian] -> [Lentil & greens khoreshe Recipe] |
Lentil & greens khoreshe
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Entrees, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1
| large | Onion, finely chopped | | 1/3
| cup | Oil | | 1
| tsp | Turmeric | | 2 1/2
| cup | Water | | 1/4
| cup | Lemon or lime juice | | | Salt | | | Freshly ground black pepper | | 8
| | Green onions, chopped | | 1/2
| lbs | Spinach leaves | | | -- coarsely chopped | | 1/4
| lbs | Fresh parsley, chopped | | 2
| oz | Fresh cilantro, chopped | | 2
| oz | Tareh, chopped | | | -OR chopped garlic chives | | 1
| cup | Brown lentils, rinsed |
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Procedures:
| 1 | A "khoreshe" is a sauce-like main dish, to be served with rice. | | 2 | "tareh" resembles leeks, but much smaller, and has a garlic flavor. | | 3 | In a heavy pan, brown the onion in oil over medium heat, stirring frequently. | | 4 | Add turmeric and fry for another minute or so. | | 5 | Add remaining ingredients, stir, and cover. | | 6 | Decrease heat to low and let simmer until lentils are tender, about 40 minutes. | | 7 | Adjust seasonings if necessary and serve khoreshe with the best quality of rice you can obtain; basmati is what i recommend. | | 8 | Wholemeal flatbread is nice also, especially for dipping into the khoreshe. | | 9 | Variation: substitute ?pound of fresh or frozen fava beans for the lentils. | | 10 | Decrease water to 1-?cups. |
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