This is one of the dishes I cooked for the housewarming party the other day. Since I knew it was going to be a mix crowd, I put together an Indonesian Beef Rendang, Balinese Grilled Chicken, Morrocan Fish Tagine, Iranian Fresh Herbs with Lamb Khoresh and Yellow Fragrant Rice “Nasi Kuning“. On the side I made Soto Ayam and my special “Sambal Bajak” chili.
Herb Khoresh is a particular dish that I find so uniquely middle eastern. For a start, I love the idea of mixing fragrant herbs as a dish. Put them together in a dish and add beef/chicken/lamb for the extra kick.
I decided to use lamb with the khoresh as it would enhance the middle eastern flavors to the dish – besides, the mixed fresh herbs & lemon would take away the “heaviness” from the lamb. (as oppose to cook it in heavy curry for example, you know what I mean?)
Unfortunately some ingredients are not available where I live. More unfortunate, they happened to be the “soul” of the dish – fenugreek leaves and dried Persian limes. I replace them with normal dried limes and coriander leaves. Hopefully someday I get the chance to taste the real thing, maybe someday when we travel to Iran.
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GREEN HERBS KHORESH (Iranian Dish)
Ingredients:
* 2 medium onions, thinly sliced
* 2 cloves garlic, crushed
* 500 grams Lamb/Beef/Chicken
* 5 slices dried lemon slices (commonly used in Morrocan cooking)
* 4 cups fresh parsley – finely chopped
* 1 cup fresh leeks – finely chopped
* 1 cup fresh chives/spring onions – finely chopped
* 2 cups fresh coriander leaves – finely chopped
* 1 cup fresh fenugreek leaves – finely chopped
* 1 tsp turmeric, salt, black pepper & 1 tsp saffron threads
(basically you can add any greens of your choice)
Cooking Directions:
1.) Cook onions & garlic until fragrant. Add meat. Cook for 20 mnts
2.) Add 4 cups of water or broth. Bring to a boil & simmer until meat is tender
3.) Keep simmering until the broth is reduced
4.) Add turmeric, dried lemons, black pepper & salt
5.) Then add the chopped greens. Cook on high with lid about 10 mnts
6.) Test the tenderness of the greens & the meat. Adjust seasoning. Serve!
Especially thank you to my best buddy, Fitri who sent me this cooking book. She is an expert in Iranian cooking. You’re welcome to ask her about tips and tricks to cook Iranian dishes.
Recipe source from “A Taste of Persia” by Najmieh Batmanglij
laaah hari ini gue masak ini juga.
maaak, dikau lupa kacang merah nya yaaa.. klow kepepet pake kacang merah kaleng mak. Fenugrek jarang ada yang fresh, bisa di ganti sama yang dry. Trus kalo ga ada dried lime bisa di ganti 1 sdm lemon/lime juice sesaat sebelom diangkat.
Nanti klo liat ada lime seger di pasar, pas summer di jemur sampe kering
Gile lu ah, masak banyak gitu ..hebaaaaaaat…!! Bri dititip kesiapa ?
Endang banget ya mak koresh sayuran ini. Lime keringnya gw ganti sama dried lemon slice yang biasa dipake buat masakan Maroko. Cuman lime ginian asem bener, mungkin karena di-slice yah, nggak utuh.
Kacang merah ga gw masukin. Tukang masaknya nggak doyan kacang soalnya…. hehehehe.
Masak nyicil mak dari 2 hari sebelomnya – semua difreezer kecuali yang sayuran & tempe, masak pas hari H. Gw ga sakti kaya elo, suami minta masak hari itu juga dijabanin. Hehehe, pinjem tongkatnya sini
What a beautiful blog. I’m very impressed
Beautiful pictures, congratulations on the blog.
you know the Amazon in Brazil.
here are some photos from my blog to beaches and restaurants in the forest:
http://luciebruno.blogspot.com/2011/03/almoco-na-floresta.html
http://luciebruno.blogspot.com/2011/02/passeio-praia-de-sirituba.html