Page 87 - 201415_TOH_Cookbook

GOURMET SABZI
(HERB STEW)
KARIMEDDINY FAMILY, NATICK, MA
INGREDIENTS
Serves 6
Vegetable oil
2 pounds cubed beef stew meat
2 onions, chopped
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups inely chopped fresh parsley
2 cups inely chopped fresh cilantro
1/4 cup fenugreek
Water
2 large potatoes, peeled and cubed
1 (15-ounce) can kidney beans
1 can tomato sauce (approximately 14.5 ounces)
3 tablespoons fresh lemon juice 3 cups white rice Pinch of safron
PREPARATION
1. Heat a thin ilm of oil in a large, heavy pot over medium-high heat. Cook the meat with the onions, sirring oten. Season with the turmeric, salt and pepper and cook unil the meat is evenly browned, 5 to 10 minutes.
2. Sir in the parsley, cilantro and fenugreek. Pour in 5 cups water and bring to a boil. Lower the heat, cov- er the pot and simmer for 1 hour.
3. Sir in the potatoes, beans, toma- toes and lemon juice and simmer, uncovered, for 30 minutes.
4. Meanwhile, cook the rice. Put the rice in a separate pot and cover with 2 inches of water. Bring to a boil, lower the heat, and add the safron. Cover and cook unil the water has evaporated and the rice is cooked. Serve the rice with the stew on the side.
Taste of Home – Page 77