Sabzi Khordan: Persian Assortment of Fresh Herbs

سبزی خوردن Sabzi khordan refers to an abundant mixture of fresh herbs and vegetables served every day alongside most main meals. The word سبز "sabz" means green and سبزی  "sabzi" means herbs/vegetables and the word خوردن "khordan" means eating. Eating greens and vegetables with almost every meal is an essential part and deep-rooted tradition in the Iranian culture. Iranian cuisine revolves around using fresh and seasonal vegetables in cooking and serving them fresh daily.

A traditional Persian plate of fresh herbs usually consists of basil (rayhan), mint (naana), tarragon (tarkhoon), chives (tareh), radish (torob-cheh), scallion (piaz-cheh), cilantro (geshniz), parsley (jafari), dill (shevid),  and Iranian watercress (shaahi). For many of us who live outside of Iran and who may not be able to find the exact herbs that we are used to, we've learned to substitute. For example, instead of using "tareh", I use chives in sabzi khordan, and in cooking, I use the green part of scallions or leeks whenever the recipe calls for "tareh."

Typically, a platter of washed and trimmed herbs is placed on the table and is passed around for each person to take a handful. This aromatic, flavorful, and nutritious side enhances the taste of any dish including all Iranian polow and khoresh dishes, kababs, and kotlets.

نون و پنیر و سبزی  Noon paneer sabzi consists of fresh herbs served with feta cheese and flatbread like lavash or pita bread. To me, this herb, cheese, and warm bread with the addition of walnuts is a perfect meal all by itself. This is a healthy, light, and tasty meal with no cooking involved! What more can you ask for?

Sabzi Khordan - Fresh Herb Platter

Ingredients:

Use a bunch of each of the following herbs. Create your own combination.

Basil (ریحان )
Chives (تره)
Cilantro (گشنیز)
Mint (نعنا)
Parsley (جعفری)
Scallions (پیازچه)
Tarragon (ترخون)
Radishes (تربچه)
Watercress (شاهی)

Sliced Feta cheese (پنیر)
1/2 cup walnuts (گردو)
Flat Bread (نان)

Method:

1. Trim the herbs, remove the stems of parsley, cilantro, basil and mint. Remove the leaves of radishes and the green parts of the scallions, (you may serve them if desired). Make sure every herb is trimmed into small and bite-size pieces.
2. Rinse all herbs thoroughly including packaged herbs. 
3. Place the washed herbs in a colander and drain. 
4. Place the herbs on a platter and serve with feta cheese, walnuts and warm bread.

Enjoy!

Khoresh Bamieh Khuzestani - Southern Iranian Okra Stew with Tamarind

This is a tangy, hot and flavorful dish made with tender okra, sour tamarind sauce, lots of garlic and hot pepper slowly simmered lamb stew. I was born in the city of Ahwaz, Iran and I spent a large part of my childhood and youth in the southern province of Khuzestan and Maman's most delicious خورش بامیه khoresh bamieh has been a favorite of mine ever since. I have cherished this recipe so much that I don't make okra with anything else but tamarind sauce. Tamarind to okra is what tomato is to eggplants! Over the years, however, every time I've cooked and served my version of okra stew to my Iranian friends I've had to explain that this is how my mother used to make it at home and it's the only way I know how to make okra. I've learned that most Iranians make the stew with tomato sauce. I'm sure it tastes good and I might even try the tomato sauce version one day, but till then I think this is the best and the most flavorful okra stew out there! Southern Iranian khoresh bamieh, my Maman's recipe, is supposed to be hot, sour and garlicky!

Khoresh Bamieh Khuzestani - Southern Iranian Okra Stew with Tamarind

Ingredients:
Serves 4-6

1 pound meat (lamb or beef), cubed
1 pound whole baby okra (fresh or frozen), wash and trim
1 cup tamarind sauce* (recipe at the bottom)
1 teaspoon tomato paste
1 large onion, thinly sliced
7-9 garlic cloves, minced (use more if desired)
1 teaspoon red pepper (use more if desired)
1/2 teaspoon ground black pepper
1/2 teaspoon turmeric
Salt to taste
Oil for frying
Water

*Tamarind Sauce:

1. Place 7 ounces of tamarind paste with pods in a bowl. 
2. Cover with 1-2 cups of hot water for an hour to soften. 
3. Then with a spoon/fork or your fingers try to get the pods separated from the pulp and get the juice out. 
4. Add more warm water if needed. 
5. Discard the seeds and strings. 
6. Pour the tamarind liquid in a jar with a tight-fitting lid and store it in a cool and dry place.

Method:

1. In a large stew pot, heat 3 tablespoons of oil and saute onions on medium heat until golden. Add turmeric and garlic, saute for about 5 minutes.
2. Add the meat and brown on all sides. Add salt and pepper to taste.
3. Add 5 cups of water, bring to a boil on medium-high heat. Lower heat, cover and cook for 45-50 minutes or until meat is tender. Add water if needed.
4. In a separate skillet, heat 2 tablespoons of oil, saute okra lightly over medium heat for five minutes. Remove from the pan and set aside.
5. In the same skillet heat a tablespoon of oil, add the tomato paste and cook for a couple of minutes over medium-low heat.
6. Add the tomato sauce and tamarind sauce to the stew pot, simmer for another 5-7 minutes over medium-low heat.
7. Add the fried okras to the stew pot and cook for an additional 20 minutes to soak up the flavors.
8. Taste and adjust seasoning. 

Serve hot with rice, yogurt, herbs, and bread.

Enjoy!

Saffron Chicken (Stove-Top Method)

This is a simple, easy and delicious dish that's a favorite in our home. It 's my stove-top version of chicken kabab (joojeh kabab) which I make quite often but never thought about writing a post on it until I made them yesterday and again today! This dish may be served with rice but we also like it with some salad on the side such as salad Shirazi or a fresh green salad with lemon dressing.

The other day, while walking through the poultry aisle of the store, I noticed the stacks of neatly packaged chickens all labeled and priced. I remembered the early years of my life when we had chickens, roosters and ducks in our own backyard among tens of pigeons, and other animals moving around freely. Now, preparing and making dinner is so much easier and more convenient than in the past when people would really labor to put food on the table, and in many places still do. I'm glad I don't have to go through the cleaning and defeathering of chickens as my mother used to do back home many years ago!

Saffron Chicken (Stove-Top Method

Ingredients:
Serves 4-6

4 boneless skinless chicken breasts, sliced in half lengthwise
1 large onion, grated (using a hand grater or a food processor)
2-3 tablespoons olive oil (I used extra virgin)
Juice of 2 lemons/limes (add more if you like)
1-2 tablespoons of yogurt *optional
1/2 teaspoon of powdered saffron dissolved in 2-3 tablespoons of hot water
Salt and pepper to taste

Method:

1. Combine all ingredients in a large bowl and mix well.
2. Cover and marinate overnight or for at least 10-12 hours in the refrigerator to blend flavors.
3.  Brush the surface of a skillet grill pan with a thin layer of oil and place on medium to high heat.
4. Discard marinate and place the chicken on the grill and brown quickly on both sides. Then cover and cook for 20 minutes or until chicken is cooked through, remove from skillet and serve.
5. Sprinkle juice of a lemon/lime. *optional

Serve with salad, yogurt and bread or rice and grilled tomatoes.

Enjoy!

Nargesi Esfenaj - Spinach with Eggs

نرگسی اسفناج Nargesi Esfenaj is a great vegetable dish made with spinach, sauteed onions and eggs (sunny side up) on top. Narges (Narcissus) is a name of a beautiful spring flower and also the Greek mythology about a beautiful young man who falls in love with his own reflection in the waters of a pond and he perishes there, leaving the narcissus flower to grow in his place. The name Narges is a girl's name in Iran and was my great grandmother's name, whom I've never met but have heard so much about, a woman with a great love for poetry, especially that of Hafez.

Persian meals are usually served along with a plate full of fresh and seasonal herbs and vegetables (sabzi khordan) such as tarragon, basil, chives, mint, parsley, cilantro, radishes and scallions. Cooking with herbs and vegetables is an essential part of Persian cooking. In addition to our meat-based dishes, we have our delicious and healthy vegetable foods as well.  I often remind my kids to eat their fruits and veggies every day! It's perhaps a part of being a mom that you tend to repeat things till you get the results you wish and hope for! It takes a certain skill, patience, and perseverance to teach your children about nutrition and healthy food and to feed them well. Sometimes I feel as if I'm in a competition with the neighborhood pizzeria and Taco Bell and they get to win many times! I try to serve fresh herbs, green salads and fruits with every meal of the day.

Nargesi Esfenaj - Spinach with Eggs

Ingredients:
Serves 2

4 cups spinach, chopped
2-4 eggs
1 large onion, thinly sliced
1-2 cloves of garlic, minced
1/3 teaspoon turmeric
Salt and pepper to taste
Olive oil or vegetable oil for frying

Method:

1. Heat oil in a large skillet over medium heat, saute onion until translucent, add garlic, turmeric and saute for another 5 minutes. 
2. Add spinach, and season to taste with salt and pepper. Cook for 5-7 minutes on medium heat.
3. Break the eggs one at a time into a small bowl and add them to the skillet.
4. Cover and cook for a few minutes until the eggs are set.

Serve warm on a platter with baked potatoes, yogurt, and warm bread.

Enjoy!