#FarhangFlavor: Episode 27 - CHEF MASOUD - "GHORMEH SABZI" & MEATBALLS STEW
In this episode of #FarhangFlavor, we welcome young chef Masoud, better known as Piaz Miaz, on Instagram. Check out his inventive family recipe for what many consider the most loved Iranian mother stew, the "Ghormeh Sabzi," consisting of a mixture of herbs, kidney beans, and dried limes. According to Chef Masoud, "I'm not a professionally trained chef, so most of the dishes I make are self-taught, and I am passionate and inspired by cooking techniques and most notably, our rich Persian cuisine heritage." Chef Masoud has made it his life goal to showcase Iran's lavish cuisine to the world through modern presentations. Today's "Ghormeh Sabzi" recipe was one of his late uncle's favorite dishes that his grandmother reinvented to accommodate his uncle's dislike for the traditional chunks of stew meat typically used in this recipe. "My grandmother decided to make "Ghormeh Sabzi" with ground beef and lamb meatballs instead. Ever since then, this recipe has become a very popular staple in our family. Unfortunately, we recently lost my uncle to Covid-19, and I decided to dedicate this fantastic recipe in his honor. I hope you enjoy it as much as my uncle and our family have been enjoying it.
Follow Chef Masoud:
piazmiaz
piazmiaz
piazmiaz
Learn more about #FarhangFlavor and watch all our episodes now by visiting:
farhang.org/Flavor
Ingredients:
½ - ¾ Cup of Canola Oil
1 medium to large yellow onion
2-3 teaspoons of sea salt
200 grams of lean ground beef
100 grams of ground lamb meat
1/2 teaspoon of ground turmeric
2 cloves of garlic
A pinch or two of ground black pepper (to taste)
4-6 medium to large parsley bunches, remove stem, chop finely
1 spinach bunch, remove stem, chop finely
½ to 1 cilantro bunch, remove stem, chop finely
2-3 green onion bunches, remove stem, chop finely
½ teaspoon of dried fenugreek
1 ½ Cup of canned red kidney beans
6 dried Persian limes
*Adding lemon juice before serving is optional
Instructions:
1. Thoroughly wash all the green herbs together. It’s Important to remove all the moisture, and excess water from the herbs, before you finely chop it.
2. Chop all the greens together except the green onions (green onions are best chopped separately due to the texture) once all the greens are chopped you can mix them together.
3. Place a large pot on the stove on medium heat. Immediately add all the herbs and green onions. Stir until all the excess moisture has evaporated.
4. Add half a cup of canola oil and sear until it turns dark green (you do not want it too dark).
5. Add a cup of water, and let it simmer until your meat is ready. (Water must be about ½ to 1” above your veggies)
6. In a medium bowl, mix both ground beef and lamb, add one teaspoon of salt with a pinch of turmeric and ground garlic.
7. Once the meat is fully mixed, roll it into small meatballs (approximately 1 inch in diameter). You can make it slightly larger if your meat has a higher fat ratio (it will shrink in size when cooked).
8. Finely chop the yellow onions.
9. Heat up a medium frying pan and add ¼ cup canola oil - add the onions and sear it until it turns golden in color and soft in texture.
10. Add the meatballs and cook the outer layer- add half a teaspoon of turmeric and mix it.
11. Add enough hot water to cover the meatballs and let it simmer for 3-5 minutes so all the flavors get mixed.
12. Add the meat into the veggie pot on medium to high heat and stir the two for a couple of minutes so the flavors get thoroughly mixed together.
13. Add two cups of boiling water to the mixture (you don’t want it too watery) then bring the mixture to boil under high heat for a couple of minutes, then lower it to medium-low heat with the lid on for 30- minutes.
14. An important step is to always taste the food (if it needs salt add a little) not too much.
15. Add the dried Persian limes to the mixture (poke holes in them to allow the juices to run through the dried limes) and leave the pot on medium-low heat for at least another 30 minutes to allow for all the flavors to slowly come out.
16. Taste it and make sure it has enough seasoning.
Serve the stew with steamed basmati rice.
Noush-e Jaan
22 окт 2020
