GRAVY

Quormeh Sabzi (Vegetarian Version)

September 20, 2013 - By 
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For the 17th day of Blogging Marathon #32, the alphabet we needed to use is Q. Searching a recipe starting with Q was very difficult. I saw a recipe for Queen Elizabeth Cake, but as I had to do a lot of baking in the previous months, I skipped it. Then one fine day, i was watching Food Safari in Fox Traveller channel. That day it was Persian recipes and when I saw the name of a dish I was so happy as it started with Q. This quormeh sabzi is given as ghormeh sabzi in many blogs, but I used this name as it appeared on TV. This is a popular herb based stew in Iran, Iraq and Azerbaijan. It is also known as Iranian National Dish. Quormeh means stew and sabzi stands for greens or herbs. The authentic recipe uses fresh parsley, spinach, leeks, green onions, and fenugreek. Meat is also used in the recipe along with kidney beans and dried lime. Many of the ingredients are unavailable here in Madurai. So I tried making the dish with what is available here. This tastes best when served with rice. I used mushrooms instead of meat and fresh red beans, potato, kasuri methi, cilantro and spinach in the gravy. The colour was a deep green and it was mild and was great with rice. Even my daughter liked it so much. The Quormeh sabzi has to be boiled for a long time to cut out the bitterness of the greens.

Recipe Source: Fox Traveller Food Safari
Ingredients:
Spinach-1 large bunch
Cilantro-100gm
Mushroom-200 gm
Red Beans-1 1/2 cups ( if using dried beans, soak it overnight)
Potato-1
Onion-1
Tomato-1
Red Chilly Powder-1 tsp
Turmeric Powder-1/2 tsp
Salt-to taste
Oil-2-3 tbs
Kasuri Methi-2-3 tbs

Procedure:
1. Finely chop the greens. It is better to use the food processor to make life easy.
2. In a pan add 1 tbs of oil and add the chopped mushrooms. Stir for 2 minutes and remove it onto a plate.
3. In the same pan add the remaining oil and add chopped onions.
4. Saute until golden.
5. Meanwhile in another pan, add the beans and peeled and sliced potatoes along with water and let it boil for 10-15 minutes on low flame.
6. When the onions are golden, add the tomatoes and saute for a minute.
7. Add the finely chopped greens and stir for a minute.
8. Add kasuri methi and saute for another minute.
9. Drain water from the beans and potatoes.
10. Add mushrooms, beans mixture along with 2 cups of water.
11. Add salt and red chilly powder.
12. Stir well. Mash the potato with the back of the ladle to thicken the gravy.
13. Cover and cook until all the ingredients come together in the gravy.
14. Serve hot along with rice.




Saute mushrooms.


Saute onions and tomatoes.


Add the chopped greens.


Add kasuri methi.


Add cooked beans, potato and mushrooms.


Add salt, red chilly and turmeric.


Serve with rice.

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

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I love painting, dress designing and of course cooking. This blog which started as an online cookery book has given me a great insight into baking and has transformed me into a home baker who is now thriving to learn a lot about cakes and decorating techniques. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes.

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27 Comments on “Quormeh Sabzi (Vegetarian Version)”

  16. Q was a touch nut to crack for me as well! Great that you could come up with something nice. I guess its our kurma(basically stew) spelled & pronounced differently in different places!!

    Reply

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