How to cook Khuresht Sabzi's vegetables

How to cook Khuresht Sabzi's vegetables

I have explained how to cook Khuresht Sabzi in previous post now I will explain how to cook it's vegetables.

Iranians mostly cook this vegetables two or three times a year and keep it ready in fried or cooked forms in freezer.  You can cook it and keep it for two or three times of this food.

Ingredients

1 k parsley

1 kilo coriander

1 kilo leek

2 k spinach

250 g dill

125 g fenugreek

First of all you you must separate leaves of vegetables from stem because we need leaves.  Now wash vegetables three times then chop it in tiny pieces.  Put all of chopped vegetables in a big pot, put the lid and let it cook for some hours as it's color gets darker and all of water in the pot vaporizes.  

You must stir vegetables every 15-30 minutes to see it will not burn.

When it cooked completely, you can divide it into several portions and stirfry it in about half of glass of oil or more.  If you put it on a big fire, you must fry it for about half an hour as it's color gets darker as dark green or near black.

Now you can use it in Khuresht Sabzi in 500 g portions or keep it in freezer.

Khuresht Sabzi or Vegetables stew

Khuresht Sabzi or Vegetables Stew

Khuresht Sabzi is one of Iranians favorite foods that everybody loves it.  All of Iranians remember their childhood with good memories of Khuresht sabzi's scent specially in celebrations and family gatherings.  Every mom has it's own recipe but I mentioned my favorite one inspired by my mother in law's delicious food with lots of pepper but you can change the pepper as you like it.  I will explain how to cook Khuresht Sabzi's vegetables in next post.  We serve this food with cooked rice that I have explained it before.  You can serve this with 3 glass of rice.

Ingredients

500 g vegetables

1 glass pinto beans or black eyed peas

4 dried limes or it's powder

1 tip salt

1 tblsp lemon juice

1 tsp red pepper

1 tsp black pepper

2 dried pepper

300 g meat cubes with bones

1 tsp turmeric

Oil

water

First you should put pinto beans in a bowl of water from the day before and change it's water several times.

Fry meat in a tblsp oil then add salt, turmeric, red and black pepper and stiffly it until meat changes it's colour.  Add pinto beans, vegetables and about 8 glass of water.  Now make Small holes on dried limes and put it on the rest. 

Let it Cook in a pressure cooker for about an hour as meat and beans cooks completely and it could be easily mashed by a fork.

At the end pour lemon juice and let it boil for 5 minutes.  You can test khuresht at the end and if

you like, you can add more lemon juice or pepper as you like it to be.

If Khuresht seems a little watery, put it on fire to boil and vaporizes extra water.