Title: Gondhi Berenji (Ground Meat, Rice, & Herbs)
Categories: Meat Israel Jewish Persian
Yield: 6 To 8

3	tb	Corn oil
2	md	(1 cup) onions, chopped
1/4	ts	Ground turmeric
1/2	lb	Ground veal or lamb, mixed WITH
2	tb	Onion, fine-chopped
4	c	Water
1	md	Beet, cooked & sliced
1	ts	Salt
1/8	ts	Pepper
2	c	Raw rice, soaked in water for 1/2 hr & drained
1/2	c	Fresh dill, chopped
1	bn	(1-1/2 cups) flat-leaf Italian parsley, chopped
1	lg	Leek, well-rinsed & chopped
1	ts	Dried tarragon, OR
2	tb	Fresh tarragon
1	md	Potato, peeled & cut in 6 pc
1	c	Fresh or frozen lima beans

Rice, vegetables, & herbs predominate in this fine example of Persian cooking. The beet tints mixture pink, potato adds substance, & herbs provide fragrance & color. There are no complicated cooking techniques in this family-style one-dish meal.

1. Heat oil in pan, add onions, & stir-fry over moderate heat until light brown. Add turmeric & stir-fry for 1 min. Add meat & stir-fry for 2 mins.

2. Add water, beet, salt, & pepper & bring to a boil over moderate heat. Add rice, dill, parsley, leek, tarragon, & potato and mix well. Cover pan & cook over low heat for 10 mins.

3. Stir in lima beans, cover, & cook for 15 mins. The completed dish is substantial, thick gruel. Serve warm. Serves 6 to 8 w/salads & pickles.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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