Feed Me That! : Khoresht Korme Sabzi (Veal Saute with Herbs)

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Title: Khoresht Korme Sabzi (Veal Saute with Herbs)
Categories: Stew Meat Israel Jewish Persian
Yield: 1 Servings

3 lb Veal breast or shoulder w/bone, cut into 3-" pcs

2 md (1 cup) onions, coarsely chopped

6 tb Corn oil

6 c Water

1 c Dried red kidney beans, soaked in water overnight & drained

6 Scallions, sliced thin

2 bn (3 cups) flat-leaf Italian parsley, chopped

1 lg Leek, both white & green parts, sliced thin

1 tb Fresh mint, chopped

2 ts Salt, or to taste

2 tb Tomato paste

1 tb Dried fenugreek leaves (opt see NOTE)

1 tb Dried limes (limoo amoni), crushed

Veal used w/red kidney beans, flavored w/herbs & crushed limoo confirms ingenuity of Persian cooks. Notice absence of sugar-it is tart combina- tions that are characteristic of Persian cooking. Fenugreek leaves are frequently found in Indian cooking but only occasionally in stews of Persia.

1. Put veal, onions, & 3 tb oil into a pan, & stir-fry over low heat for 10 mins to brown lightly. Add water and beans, bring to a boil. Cook over moderately low heat for 1 hr, to tenderize meat & beans.

2. Heat remaining 3 tb oil in a skillet, add scallions, parsley, leek, & mint, & stir-fry over moderate heat for 10 mins to reduce bulk & lightly saute herbs. Add sauteed herbs, salt, tomato paste, fenugreek, & lime (limoo) to veal & bean mixture at end of hr. Simmer over low heat for 1/2 hr more, to integrate flavors. Total cooking time is abt 1-1/2 hrs. This stew has ample sauce. Serve warm w/any Persian rice. Serves 8 to 10.

VARIATION: 3 lb beef chuck w/or w/o bone, or ribs of beef, can be sub- stituted for veal. Both veal & beef are traditionally used. NOTE: FENUGREEK (Trigonella foenumgraecum): An ancient cultivated plant known to Greeks, Romans, & Egyptians, & used for medicinal purposes. It is often an ingred in curry powders. It has a bitter taste & consistency of mucilage when dissolved in water, but is rich in protein, minerals, & vitamins. Both seeds & ground powder are used. Calcutta Jews prepare an interesting table hutney known as "Jewish paste" because of its viscous consistency given by fenugreek.

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3	lb	Veal breast or shoulder w/bone, cut into 3-" pcs
2	md	(1 cup) onions, coarsely chopped
6	tb	Corn oil
6	c	Water
1	c	Dried red kidney beans, soaked in water overnight & drained
6		Scallions, sliced thin
2	bn	(3 cups) flat-leaf Italian parsley, chopped
1	lg	Leek, both white & green parts, sliced thin
1	tb	Fresh mint, chopped
2	ts	Salt, or to taste
2	tb	Tomato paste
1	tb	Dried fenugreek leaves (opt see NOTE)
1	tb	Dried limes (limoo amoni), crushed