Gryffon Ridge Spice Merchants



Persian

Persian Beef Stew

1/4 Cup Olive oil
2 Large Onions, chopped
3 Cloves Garlic, minced
2 lbs. Lean Beef (or lamb), Cut into 1-inch cubes
2 Large Tomatoes, seeded and chopped (22 oz. Can)
1/3 cup fresh cilantro, chopped
1 Tsp. Sea Salt
2 Cups Beef Stock
1 lb. Green Beans, cut into 1-inch pieces
1 Tbsp. Persian Blend
1 Tsp. Freshly Ground Black Pepper
1 Tbsp. Ground Coriander
1/4 Tsp. Ground Cloves
1/4 Tsp. Nutmeg

Heat olive oil in a large pot. Add onions and garlic and sauté until onions are tender. Add beef and cook until beef is brown on all sides.  Add tomatoes, cilantro, salt and Persian Blend.  Cook and stir 1 minute.  Add stock and bring to a boil.  Reduce heat and cover.  Simmer over low heat for 1 1/2 hours.  Add green beans and cook another 15 minutes.  Garnish with additional fresh cilantro and serve over hot Basmati rice.



Persian Chicken Stuffed with Rice (Morgh-e tu por ba berenj)

Serves 4 – 6

1 Large chicken, about 5 to 6 pounds
1 Tsp. Sea Salt
2 Large onions ~ peeled and thinly sliced
3 Cloves Garlic ~ peeled and crushed
1/4 Cup butter or oil
1 Cup Rice ~ cleaned and washed
1 Tbsp. Persian Spice Blend (Advieh)
2 Tsp. Dried Rose petals
1/2 Tsp. Freshly ground black pepper
2 Cups Chicken stock
1/2 Cup Dried tart cherries
1/4 Cup Slivered almonds
1/4 Cup Raisins
1/4 Cup Fresh Lime juice
1/8 Tsp. Saffron Threads dissolved in 1 Tbsp. Hot water
1/4 Cup Butter ~ melted for basting
Lime slices for garnish

Clean and wash chicken.  Blend 1/2 Tsp of the Advieh with 1/8 cup of the butter.  Using your fingers work the spice/butter combination under the skin of the bird and into the flesh.  Brown onions and garlic in a skillet in the other 1/8 cup of the butter.  Add rice, Advieh, Rose petals, 1 teaspoon salt, and pepper.  Cook for 5 minutes, stirring occasionally.  Add chicken stock; cover and simmer over low heat for 20 minutes.  Add cherries, almonds, raisins, and lime juice.  Preheat the oven to 350°F.  Stuff the chicken with the rice mixture and pin or sew the cavity shut.  Place chicken in a greased oven-proof dish or roasting pan, paint with melted butter and cover.  Place pan in the oven and roast for 1 hour.  Remove chicken from the oven and paint it with a mixture of the saffron water and the remaining melted butter.  Cook uncovered for another hour, or until the meat separates easily from the bone.  Baste occasionally with the pan juices. Serve the chicken in the baking dish or on a serving platter.  Garnish with lime slices and accompany with bread, raw vegetables, fresh herbs, and salad.




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