Page 63 - 201415_TOH_Cookbook

ASH SABZI
(BEAN STEW)
KARIMEDDINY FAMILY, NATICK, MA
INGREDIENTS
Serves 4
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can garbanzo beans, drained
1 cup dried lenils 1 cup rice
1/2 cup dried parsley or 2 cups fresh parsley, chopped
1/2 cup dried tarragon or 2 cups fresh tarragon, chopped
1/2 cup vegetable or canola oil 2 onions, chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper
“This is one of our family favorites that our son, who atends UMass, loves to have when he visits home. It is from Iran. For a variaion, add 1/2 cup of barley.”
Sedi Ghodrat Karimeddiny
PREPARATION
1. In a pot, combine the beans, lenils, rice, parsley and tarragon. Cover with water by 3 inches and bring the pot to a boil. Lower the heat to a gentle simmer and cook, sirring occasionally, for 3 hours. If the
pot becomes dry while the lenils and rice cook, add boiling water as needed.
2. Heat the oil in a large skillet or wide, shallow pot over medium heat. Add the onions, season with salt and pepper, and cook unil the onions turn golden, about 10 min- utes. Add the onions to the pot and cook for 30 minutes more to meld the lavors, adding more water if needed to keep the stew from dry- ing out. Taste, seasoning with more salt or pepper if needed.
Taste of Home – Page 53