Khoreshe Gormeh Sabzi

All recipes tonight were adapted from The Complete Middle East Cookbook

Khoreshe Gormeh Sabzi (Green vegetable and meat sauce)

Trim and cut 1 1/2 lb lamb shoulder into  3/4 inch cubes.  In a heavy pan fry one finely chopped onion in 1/2 of 1/3 cup of oil until transparent.  Add 1 tsp tumeric and cook another 2 minutes.  Add lamb and turn heat to high.  Cook until starting to brown.  Add 1 1/2 cup water, 1/4 lemon juice, salt and pepper.  Cover, turn to low and cook 1-1 1/2 hours, until tender.  Cook 1 1/2 cup diced potato in the remainder of the oil until lightly browned.  Add potatoes to lamb, leaving oil in pan,  and cook covered 10 minutes.  Add 1 cup chopped spring onion tops, 1 1/2 cup chopped spinach, 1/4 cup chopped cilantro, 1/2 cup chopped parsley and 1/4 cup chopped garlic chives to pan and cook until wilted.  Add to sauce and cook covered for 15-20 minutes.

Chelou (steamed rice):

Soak 2 cups basmati rice.  Drain and rinse until water runs clear.  Bring 8 cups water to a boil.  Add 2 tbsp salt and rice and cover.  Cook 5 minutes.  Drain rice.  In a separate pan heat 1/4 cup butter with 1/4 cup water.  Pour half of butter mixture into rice pan.  Add half of rice to pan, packing down rice with a wooden spoon.  Then gently scoop the remaining rice into the pan to form a mound.  Make a hole in the rice with the end of the wooden spoon.  Wrap lid of pan in towel and put on pan.  Cook 10 minutes at med low heat.  Reduce heat and cook 35 minutes at the lowest heat possible.  Stir.


Mast Va Khiar (Yogurt with cucumber and sultanas)

Thinly slice 1 cucumber and place in sieve to drain.  Whisk 1 cup greek yogurt.  Add cucumber and stir.  Add 1 chopped green onion, 1/4 golden raisins, 1/8 chopped walnuts, salt, pepper, and 1/2 tsp crushed dried mint.  Stir.  Refrigerate one hour.