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home > recipes > vegetables > persian khoreshe
My version of Persian (Iranian) Khoreshe. ---------- Recipe via Meal-Master (tm) v8.02 Title: Lentil & Greens Khoreshe Categories: Main dish, Vegan Yield: 4 servings 1 lg Onion; finely chopped 1/3 c Oil 1 ts Turmeric 2 1/2 c Water 1/4 c Lemon or lime juice Salt Freshly ground black pepper 8 Green onions; chopped 1/2 lb Spinach leaves -- coarsely chopped 1/4 lb Fresh parsley; chopped 2 oz Fresh cilantro; chopped 2 oz Tareh; chopped -OR chopped garlic chives 1 c Brown lentils; rinsed A 'khoreshe' is a sauce-like main dish, to be served with rice. 'Tareh' resembles leeks, but much smaller, and has a garlic flavor. In a heavy pan, brown the onion in oil over medium heat, stirring frequently. Add turmeric and fry for another minute or so. Add remaining ingredients, stir, and cover. Decrease heat to low and let simmer until lentils are tender, about 40 minutes. Adjust seasonings if necessary and serve khoreshe with the best quality of rice you can obtain; basmati is what I recommend. Wholemeal flatbread is nice also, especially for dipping into the khoreshe. Variation: Substitute 1/2 pound of fresh or frozen fava beans for the lentils. Decrease water to 1-1/2 cups. Copyright 1995 Karen Mintzias Redondo Beach, CA USA -----

Persian Khoreshe


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(posted November 6, 1997)

My version of Persian (Iranian) Khoreshe.

---------- Recipe via
Meal-Master (tm) v8.02

Title:
Lentil & Greens Khoreshe
Categories: Main dish,
Vegan
Yield: 4 servings

1 lg
Onion; finely chopped
1/3 c Oil
1 ts
Turmeric
2 1/2 c Water
1/4 c
Lemon or lime juice
Salt
Freshly ground black pepper
8
Green onions; chopped
1/2 lb
Spinach leaves
-- coarsely chopped
1/4 lb Fresh
parsley; chopped
2 oz Fresh
cilantro; chopped
2 oz Tareh; chopped
-OR chopped
garlic chives
1 c
Brown lentils; rinsed

A 'khoreshe' is a
sauce-like main dish, to be served with rice. 'Tareh'
resembles leeks, but much smaller, and has a
garlic flavor.

In a
heavy pan, brown the onion in oil over medium heat, stirring
frequently. Add
turmeric and fry for another minute or so. Add remaining
ingredients, stir, and cover. Decrease heat to low and let
simmer until
lentils are tender, about 40 minutes.
Adjust seasonings if necessary and
serve khoreshe with the best quality of
rice you can obtain; basmati is
what I recommend. Wholemeal flatbread is nice also, especially for
dipping into the khoreshe.

Variation: Substitute 1/2 pound of fresh or frozen fava
beans for the
lentils. Decrease water to 1-1/2 cups.

Copyright 1995 Karen Mintzias
Redondo Beach, CA USA
-----



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