The fallowing recipes are for prepared mix herbs, which are produced in Marjan's Kitchen. 

Qormeh Sabzi - Persian Herb Stew

An ancient stew prepared with fresh herbs considered to be the national dish of Iran. Qormeh Sabzi literally means sautéed herbs. It is braised lamb or beef in a sauce of medley of herbs with unique acidity of sun-dried limes usually served with saffron laced rice.

Ingredients:

Serves 4-5

  • 1 1/2 pound lamb or beef stew meat, cubed

  • 2 cup cooked red kidney beans

  • 1 onion, finely chopped

  • 1 package of prepared mixed herbs 

  • 4 sun-dried limes (Limoo Amani), or 4 tablespoons lemon juice

  • 1 tablespoon turmeric

  • Vegetable oil

  • Salt & Pepper

Instruction

  1. In a large pot, sauté the chopped onions in 3 tablespoons of oil until golden brown.

  2. Add the meat, turmeric, to the onions and fry until all sides are brown.

  3. Add the prepared mixed herbs and sun-dried limes.

  4. Pour in enough water to cover the mixture. Cover and simmer on low heat at least for 1 1/2 hours.

  5. Add salt and pepper. Continue to simmer if the meat is not tender enough.The longer Qormeh Sabzi simmers the better it tastes.     

  6. Serve with Persian steamed saffron rice.

Khoresh Karafs - Celery Stew

Khoresh Karafs is another healthy and delicious Iranian dish. This stew is a combination of meat, celery, parsley and mint. 

What makes Persian cuisine tasty and healthy, especially for stews, is the slow cooking process and taking time to let the food simmer in order to bring out the flavors. 

 

Ingredients:

Serves 4-5 

 

  • 1 1/2 pound lamb or beef, cubed

  • 1 onion, finely chopped

  • 2 large cloves of garlic, minced

  • 2-3 tablespoons lemon juice

  • 1/2 teaspoon turmeric

  • Salt and black pepper to taste

  • Vegetable oil

Instruction

  1. In a large pot, sauté the chopped onions in 3 tablespoons of oil until golden brown.

  2. Add the meat, turmeric, to the onions and fry until all sides are brown.

  3. Add the prepared mix herbs and water to the pot.  Cover and continue cooking for at least hour and a half or when the meat is fully cooked.

  4. Add salt, pepper and lemon juice toward the end of cooking.

  5. Serve with Persian steamed saffron rice.

Kuku Sabzi - Persian Herb Frittata

A refined egg based dish similar to quiche or frittata with mixed fresh herbs, barberries and walnut. It’s one of the traditional dishes of Nowruz (Persian new year) to celebrate the arrival of spring.

If you bake it in the oven rather than stove top, it absorbs less oil, which is always a good thing for the health conscious.

 

Ingredients:

Serves 4-5

 

  • 1 package of prepared mixed herbs 

  • 2 tablespoons barberries (zereshk), rinsed

  • 2 tablespoons walnuts, chopped

  • 5 large eggs

  • 1/3 teaspoon turmeric

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon flour

  • Vegetable oil or olive oil

 

Instruction 

  1. In a large mixing bowl, whisk the eggs.

  2. Mixed the chopped herbs package, barberries, walnuts, turmeric, flour, salt and pepper, until combined. 

  3. Gently pour the mixture into a well-oiled baking dish, smooth the surface and place in a 350 degree Fahrenheit preheated oven for about 30 minutes or until the center feels firm. Remove from the oven and allow to cool before cutting into serving-size pieces.

Sabzi Polow - Herb Rice

Garlicky steamed cooked rice mixed with fresh herbs is a Nowruz ritual that is served with white fish. 

 

Ingredients:

Serves 4-5

  • 1 package of prepared mixed herbs 

  • 4 cloves of garlic, minced 

  • 2  cups of long grain rice throughly washed

  • 1/2 teaspoon powdered saffron dissolved in 2-3 tablespoons of hot water

  • Salt

  • Vegetable oil

  • Water

 

Instruction

  1. 1. In a non-stick heavy pot bring 6 cups of water to a boil. 

  2. 2. Drain rice and add to the boiling water, let it boil on medium to high heat for about 10 minutes. Check to see if the rice grains are firm at the center and soft on both ends. 

  3. 3. Using a colander to drain rice and rinse with cool water. 

  4. 4. Wash and dry the pot and put back on the stove on medium to high heat. 

  5. Add 2-3 tablespoons of oil, add rice and layer with the mixed herbs. 

  6. Place the cloves in the rice and make a few holes in the rice with the bottom of a spatula. 

  7. When the rice starts steaming, sprinkle the liquid saffron over the rice and 2 tablespoons of oil. 

  8. Reduce heat to medium-low, cover and cook for about 45 minute. 

  9. Serve the rice on a platter along withe fish.

Chicago Persian Caterer