Author: Mariam

Iranian Herb, Kidney Bean, and Lamb Braise (Khoresh-e Ghormeh Sabzi)

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Is there any dish as beloved by Iranians as this green braise of herbs, dried limes, and lamb? (Okay, maybe chelo kabab). Ghormeh sabzi is nearly everyone’s favorite #uglydelicious khoresh, and for good reason. All fenugreek all day every day.

Some cooks like to grind their dried limes, but I usually leave them whole for this dish. It’s just personal preference.

Khoresh-e ghormeh sabzi (Iranian herb, kidney bean, and lamb braise)

Ingredients:

For the lamb:
2 tablespoons oil or ghee
2 onions, peeled and chopped
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon turmeric
1 1/2 pounds boneless leg of lamb, cut into 2 or 3-inch pieces
3/4 cup kidney beans, soaked in water overnight, drained and rinsed
6 dried Persian limes, pierced

For the herbs:
2 tablespoons oil or ghee
3 cups finely chopped parsley
1 cup finely chopped green onions or Persian chives (tareh)
1 bunch spinach, finely chopped
1/4 cup dried fenugreek leaves or 1 cup chopped fresh fenugreek

1/4 cup fresh lime juice

1. To cook the lamb: Heat oil in a large laminated cast-iron pot over medium heat and saute the onions and garlic until lightly golden. Add salt, pepper, and turmeric and saute for 1 minute. Add the lamb and saute for 5 to 10 minutes until golden brown.

2. Add the kidney beans and dried limes and saute for 1 minute. Pour in 5 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.

3. Prepare the herbs: In a wide skillet, heat oil over medium heat and saute the parsley, green onions, spinach, and fenugreek for 20 minutes, stirring until the aroma of the herbs rises. Be very careful to not burn the herbs.

4. Add sauteed herbs and lime juice to the pot. Cover and simmer over low heat for 1 to 1 1/2 hours, stirring occasionally.

5. Check to see if meat and beans are tender. Adjust seasoning if needed by adding more salt or lime juice to taste. Cover and keep warm until ready to serve. Serve with steamed basmati rice.

Crepes with Caramelized Bananas, Whiskey, and Walnuts

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These sweet and sticky bananas are begging to be piled atop fresh crepes for a decadent weekend brunch. Fortified with whiskey and walnuts, this dish is a pinch to make, especially if you cook the crepes ahead of time.

Crepes with caramelized bananas, whiskey, and walnuts

Ingredients:

One quantity crepes from this crepe recipe (minus the dark chocolate sauce)
2 tablespoons avocado or other neutral oil
5 bananas, peeled and halved lengthwise
1/2 cup packed brown sugar
1/2 cup whiskey (bourbon works well here)
1/2 cup walnuts

1. Heat oil in a large skillet over medium-high heat. Add the bananas, cut side down, and sprinkle the brown sugar evenly over the top. Cook bananas until heated through and sugar is melted, about 5 minutes. Add whiskey and flip bananas over. Add the walnuts and cook until the bananas are caramelized and the whiskey has reduced to a syrup. Serve over crepes.

Garlic Green Beans

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Garlic green beans are a takeout staple, but this homestyle version is so easy and versatile, you’ll wonder why you ever ordered out to begin with. If I can find East Asian long beans, I prefer to use those, but your run-of-the-mill green beans work just as well. And instead of the traditional step of deep-frying the green beans first, this recipe modifies that step with far less oil, making these simpler and healthier.

Garlic green beans

Ingredients:

3 tablespoons vegetable oil
3 cups trimmed green beans, about 3 inches long
1 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon Thai seasoning sauce (you can substitute Maggi seasoning sauce or even soy sauce)
1 teaspoon oyster sauce
1/2 teaspoon sugar
Pepper

1. Heat 2 tablespoons oil in a wok over high heat. Working in two batches, stir-fry the beans until they begin to wrinkle, about 2 minutes. Drain on paper towels.

2. Once cooled, pour out most of the oil until about 1 tablespoon remains. Heat the wok over high heat again until the oil is shimmering, then add the garlic, green beans, sugar, Thai seasoning sauce, and oyster sauce. Stir-fry until the green beans have absorbed the sauce and the garlic is fragrant, about 2 minutes. Remove from heat and add a dash of pepper and serve.

Turkey “Chorizo” and Potato Tacos

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These tacos aren’t by any means authentic but they are without a doubt delicious. I use ground turkey and a generous serving of fresh herbs to create a “chorizo” of sorts (let’s be honest, I’m being really liberal with the definition of chorizo here). Combined with fried potatoes (uh, who doesn’t love fried potatoes?) and a smattering of onions and cilantro, these tacos hit the spot.

Turkey chorizo and potato tacos

Ingredients:

For the chorizo:

1 medium serrano chile
1 large poblano chile
2 unpeeled garlic cloves
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 1/2 cups cilantro
1/4 cup apple cider vinegar
1/2 teaspoon dried oregano
1 teaspoon salt
1 pound ground turkey

For the tacos:

1/4 cup avocado oil
2 medium russet potatoes
2 teaspoons salt
1/3 cup chicken broth
1 cup diced onion, rinsed in cold water
1 cup chopped fresh cilantro
18 corn tortillas, warmed
Lime wedges, for serving

1. Heat a medium cast-iron skillet over medium. Add chiles and garlic cloves, and cook, turning occasionally, until charred and softened, about 4 minutes for serrano, 8 minutes for poblano, and about 12 minutes for the garlic. Transfer the chiles to a medium bowl, and cover with plastic wrap. Let stand 15 minutes. Stem, peel, and seed poblano. Stem and peel serrano. Set chiles aside. Let garlic cool, and peel cloves. Add coriander seeds and cumin seeds to skillet; cook, stirring constantly, until fragrant, about 20 seconds. Finely grind seeds in a spice grinder or mortar and pestle.

2. Combine chiles, garlic, ground spices, cilantro, vinegar, oregano, and salt in a food processor. Process until a coarse paste forms, about 1 minute, stopping to scrape down sides as needed.

3. In a medium bowl, mix the turkey with the puree and set aside.

4. Heat oil in a large nonstick skillet over medium. Add potatoes in a single layer, and cook, stirring occasionally, until golden brown and crisp, about 15 minutes. Transfer to a paper towel–lined plate, and sprinkle with 3/4 teaspoon salt. Do not wipe out skillet. Return skillet to heat over medium-high and add chorizo, stirring often, until crumbled and cooked through, about 10 minutes. Stir in chicken broth and 1 teaspoon salt. Cook, stirring occasionally, until liquid is mostly absorbed, about 1 minute.

5. Assemble tacos: Top each tortilla with about 2 tablespoons chorizo, 1 tablespoon potatoes, and 1 teaspoon onion and cilantro. Serve with lime wedges.

Tomatoes with Bagna Cauda and Chorizo

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Things seemed a little iffy when I started making this salad, adapted from a Food & Wine recipe. What business did anchovies, mayonnaise, Chinese sausage, dill, and tomatoes have on the same plate? I made some adjustments (turkey chorizo instead of Chinese sausage, the addition of yogurt to lighten the mayo, less oil) and you know what? This is one of the most delicious things I’ve made all year.

Make this recipe when tomatoes are at their peak, and make a lot. This salad is a cacophony of flavors in the best way ever.

Tomatoes with bagna cauda and chorizo

Ingredients:

1/2 cup olive oil

1/4 cup minced garlic

2 tablespoons butter

2 anchovy fillets, minced

1/2 teaspoon crushed red pepper

Salt

1/2 pound Mexican-style turkey chorizo
2 tablespoons vegetable oil

1/4 cup finely chopped chives

1/4 cup finely chopped parsley

1/4 cup finely chopped dill

1/4 cup finely chopped mint

1/3 cup Kewpie mayonnaise
1/2 cup Greek yogurt
2 tablespoons lemon juice

6 to 8 tomatoes, cut into wedges


1. In a medium saucepan, cook the olive oil, garlic and butter over moderate heat, whisking frequently, until the garlic 
just starts to color, about 
5 minutes. Whisk in the anchovies and cook, whisking, until the garlic is golden, 5 minutes more. Transfer the bagna cauda to a heatproof medium bowl and let cool slightly. Whisk in the crushed red pepper and let the bagna cauda cool completely, stirring occasionally. Season with salt.


2. Meanwhile, in a medium skillet, heat the vegetable oil over medium-high and add the chorizo. Cook, stirring occasionally, until the chorizo is browned and cooked through, about 8-10 minutes. Using a slotted spoon, transfer the chorizo to a medium bowl.

3. In a small bowl, mix the chives with the parsley, dill and mint. In a medium bowl, whisk the Kewpie mayo with the yogurt, lemon juice and 1/4 cup of the mixed herbs. 
Season the herbed dressing with salt. 


5. Spread the herbed dressing on a platter. Arrange the tomatoes on top. Spoon the bagna cauda on top, then sprinkle with the chorizo, and remaining mixed herbs. Serve at room temperature.