Summery Green Bean and Tomato Khoresht (stew)

yummmmm

yummmmm

Successful Persian rice deserves a lovely Khoresht ladled over it.  The farmer’s markets are bursting with local tomatoes and green beans, so it is only natural to choose the Khoresht lubia sabz, or Persian green bean stew.  This stew is hearty, with warm spices and a good amount of snap from fresh green beans.  Choose a protein to add; I used chicken breast.  This recipe is inspired by Najmieh K. Batmanglij’s recipe, Khoresh-e lubia sabz, from “A Taste of Persia” cookbook.  The best compliment I received was when The Hubs walked in the door and declared, “it smells like an Iranian kitchen in here!”  Also, he had two helpings, another sure sign of success.  I love feeding this man.

Do This: Wash the tomatoes.  Cut a small “x” on the smooth end of each tomato.

xxx tomatoes!

xxx tomatoes!

Boil 8 cups of water in a pot and drop the tomatoes in the boiling water for 15 seconds.  Prepare a bowl of ice water and plunge the tomatoes in the ice bath for a few moments after boiling.  Remove tomatoes from the ice bath and peel the “x” points previously cut with a paring knife.  The tomatoes will peel easily.  Cut the tomatoes in half and use your thumbs to push out the seeds.  Puree with an immersion blender or regular blender.

no canned tinny tomato taste here!

no canned tinny tomato taste here!

It’s khoresht time!  Let’s make your Meemaw proud.  In a medium non-stick pan, heat 1 tablespoon of the olive oil over medium and sauté the green beans for 5 minutes.  Remove from heat, and reserve beans to the side. In a dutch oven (or medium pot), heat remaining teaspoon of olive oil over medium heat.  Add the onion and sauté 5 minutes or until onions are translucent.  Add the garlic and chicken and cook for 15 minutes, stirring occasionally, until browned. Add turmeric, cinnamon, a few cranks of salt and pepper and sauté one minute more.  Add the green beans, tomato purée and tomato paste, lime juice, and 2 tablespoons of the saffron water to the pot.  Bring to a boil, then reduce to a simmer.  Let simmer for at least 30 minutes or up to an hour an a half.  Taste and add more salt, pepper, and lime juice if needed.  Serve over your perfect Persian rice with a side of mast o khiar (mix yogurt with diced cucumbers, salt, pepper, and dill or mint) and shirazi salad. GBH-5

Khoresht-e Loobia Sabz

Prep time: 50 minutes

Cook time: 30 minutes up to 1 1/2 hours
Print This Recipe!
Ingredients (serves 4 people):

  • 2 tablespoons olive oil
  • 1 lb fresh green beans, trimmed into 1″ pieces
  • 2 small vidalia onions, thinly sliced
  • 2 cloves of garlic, zested
  • 1 lb boneless chicken breast, cut into 1″ chunks (or whatever meat-lamb, beef, veal-you choose)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 8-10 roma tomatoes, peeled, de-seeded, and puréed
  • 1 tablespoon tomato paste
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon ground saffron threads ground into powder and dissolved into 2 tablespoons warm water
  • Salt and pepper to taste

Instructions:

Wash the tomatoes and cut a small “x” on the smooth end of each one.  Boil 8 cups of water in a pot and drop the tomatoes in the boiling water for 15 seconds.  Prepare a bowl of ice water and plunge the tomatoes in the ice bath for a few moments after boiling.  Remove tomatoes from the ice bath and peel the “x” points previously cut with a paring knife.  Cut the tomatoes in half and use your thumbs to push out the seeds.  Puree with an immersion blender or regular blender.

In a medium non-stick pan, heat 1 tablespoon of the olive oil over medium and sauté the green beans for 5 minutes.  Remove from heat, and reserve beans to the side. In a dutch oven (or medium pot), heat remaining teaspoon of olive oil over medium heat.  Add the onion and sauté 5 minutes or until onions are translucent.  Add the garlic and chicken and cook for 15 minutes, stirring occasionally, until browned.

Once chicken is browned, add turmeric, cinnamon, a few cranks of salt and pepper and sauté one minute more.  Add the green beans, tomato purée and tomato paste, lime juice, and 2 tablespoons of the saffron water to the pot.  Bring to a boil, then reduce to a simmer.

Let simmer for at least 30 minutes or up to an hour an a half.  Taste and add more salt, pepper, and lime juice if needed.  Serve over your perfect Persian rice with a side of mast o khiar (mix yogurt with diced cucumbers, salt, pepper, and dill or mint) and shirazi salad.

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2 Comments

  1. I have a suspicion that you (a) really enjoy cooking, (b) really love “your man”, (c). (b) precedes (a) and you really do (a) to make (b) immensely happy.
    Har,
    Lee

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