Lentil and greens khoreshe
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; finely chopped |
| ⅓ | cup | Oil |
| 1 | teaspoon | Turmeric |
| 2½ | cup | Water |
| ¼ | cup | Lemon or lime juice |
| Salt | ||
| Freshly ground black pepper | ||
| 8 | Green onions; chopped | |
| ½ | pounds | Spinach leaves coarsely chopped |
| ¼ | pounds | Fresh parsley; chopped |
| 2 | ounces | Fresh cilantro; chopped |
| 2 | ounces | Tareh; chopped OR chopped garlic chives |
| 1 | cup | Brown lentils; rinsed |
Directions
A 'khoreshe' is a sauce-like main dish, to be served with rice. 'Tareh' resembles leeks, but much smaller, and has a garlic flavor.
In a heavy pan, brown the onion in oil over medium heat, stirring frequently. Add turmeric and fry for another minute or so. Add remaining ingredients, stir, and cover. Decrease heat to low and let simmer until lentils are tender, about 40 minutes. Adjust seasonings if necessary and serve khoreshe with the best quality of rice you can obtain; basmati is what I recommend. Wholemeal flatbread is nice also, especially for dipping into the khoreshe.
Variation: Substitute ½ pound of fresh or frozen fava beans for the lentils. Decrease water to 1-½ cups.
Copyright 1995 Karen Mintzias Redondo Beach, CA USA --- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini