Persian Green Beans Rice (Loobia Polo)

Ingridiants:

One pound lean ground beef (or tiny cut stew meat)

1 large onion chopped

2 tablespoon corn oil or olive oil

1 pound green beans washed, dried and cut into small pieces

1 teaspoon of turmeric powder

1 can of tiny diced tomatoes in juice

1 tablespoon of tomato paste

1 tablespoon of cinnamon powder

1 tablespoon of salt

1 teaspoon of black pepper

4 cups basmati rice

How to make it:

(1)

In a large pan heat the one tablespoon of oil and saute' the chopped onions

Add the turmeric to the onions

Add meat, sprinkle with salt and let the meat get brown

Add the can of tomatoes and the tomato paste

Add the cinommon powder

Cover and let simmer on low heat

In a separate skillet (or a wok) heat one tablespoon of oil and pour in the beans

Stir the beans for about 6-7 minutes until tender but not burnt 

(you may leave a cover on the pan to make the process faster but do not let the steam make the beans soggy)

Pour the saute' beans into the meat and sauce mixture and leave on low heat

(2)

Make the rice: Boil the water in a pot with 1 tablespoon of salt. Add the rice and boil for 6-8 minutes.

Drain the water and leave aside

(3)

In a large pot (or electric non-stick serving skillet)  put 1 or 2 table spoon of oil and heat. Add a third of the rice. Cover with a third of the meat sauce. Add the rice again and cover with meat sauce. Continue until all is finished.

Leave the lid on and turn the heat up for 30-40 second then leave on low for about 20 minutes until the rice fluffs up.

Serve with yogurt and fresh herbs on the side

Enjoy!

 

 

Open Face Stuffed Eggplant (Shekam Pareh)

Ingredients

(Makes 6 servings)

3 large Eggplant cut in half lengthwise unpeeled

1/2 Pound lean ground beef

1 medium onion chopped

2 tablespoon of olive oil

1 cup of rice

1/4 cup yellow or green split peas

2 table spoon of tomato paste (or 4 Ounce  can of tomato sauce)

1 tablespoon of fresh or dried parsley

1 tablespoon of  fresh or dried cilantro

1/2 tablespoon of dried savory leaves (dill weed, if you prefer)

1 teaspoon of turmeric powder

1 teaspoon of cinnamon powder

A pinch of whole cumin seed  

1 tea spoon of salt

1 tea spoon of black pepper 

How to make it:

Saute the chopped onions in heated olive oil, add the beef and let get browned

Cook the rice and split peas until tender

Add the cooked rice and meat and add all the herbs and spices, tomato paste and mix well

Meanwhile cut the eggplants lengthwise and take some of the inter part with seeds out. It should shape like a little boat. (you may use the discarded parts by baking them or frying them as a part of the stuffing)

Leave the eggplants in a preheated oven (375 F) for about 12 minutes

Take the eggplants out and let cool to room temperature.

Stuff the eggplants with the rice and meat stuffing

Leave in the oven for 15 minutes on 250 F degree 

When ready to serve sprinkle some mozzarella cheese (pizza cheese or your favorite melt-able cheese) on  the half cut stuffed eggplant and heat in microwave for 1 minutes. 

You may leave all the stuffed eggplants that you made (all 6 pieces) in a dish and broil in the oven for 5-6 minutes until the cheese is melted and running but not burnt.

Serve with toasted crusty garlic bread 

Enjoy! 

Easy Persian Meat Stew (Cheghook Berizoo)

Ingredients

1.5 Pound lean ground beef 

1 large onion chopped

2 tablespoon of cone oil or olive oil

3 medium potatoes pealed and cubed

1 8 oz. can of tomato sauce or 3 tablespoon of tomato paste

(You may also use one can of petite cut tomatoes)

1 teaspoon of turmeric powder

1 teaspoon of cinnamon powder

1 tablespoon of salt

1 tablespoon of black or white pepper

Juice of 2 lemon or lime 

1 table spoon of dried tarragon (optional)

How to make it:

Heat the oil and add the chopped onions, stir for a minute or two on high heat

Add the beef and stir until the meat gets brown

Add salt, pepper, turmeric and cinnamon powders

Keep mixing

Add your tomato sauce or chopped tomatoes

Keep mixing and stiring

After 3 minutes add a cup of water and let the stew cook for 3-4 minutes

Add lemon or lime joice

Add the cut potatoes

Reduce the heat and let the stew cook for 5-10 minutes

Serve when the potatoes are done but not mashes

This dish can be made in 10-15 minutes total

Serve with toasted bread or on the top of whit rice

Great with Yogurt or Torshi (Picked vegetables) on the side

Enjoy!