Ghormeh Sabzi (Herb and Meat Stew)

Here is a modern Persian recipe, for one of the national dishes of Iran, that could have been and surely was also cooked in ancient times.  Ghormeh Sabzi is a flavorful stew of LOTS of cooked herbs, with meat and a legume.  The final texture resembles an Indian Saag or cooked greens dish, but this Persian version made entirely of herbs is a bit more tangy and pungent.

My version of Ghormeh Sabzi combines lots of parsley, coriander (cilantro), mint, and green onions, Goat meat, and chickpeas, to substitute for red beans which are usually found in the modern version, but were unavailable in the Old World. A stew fit for a King of kings!

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Simple Lamb and Barley Stew

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Lamb is seared and then cooked with barley and vegetables, that are authentic in name, but are modern and more substantial domestic versions of very different ancient ingredients.

This is a very simple, but delicious dish that means to simulate the kinds of things the earliest farmers along the Euphrates River and the East Mediterranean Coast might have eaten. Continue reading “Simple Lamb and Barley Stew”