4 Servings
Notes:
Difficulty Level: Moderate: This recipe is not difficult to do, but the steps and herbs in it are not ideal for someone new to cooking. That being said, the complexity of the ingredients really lends to an amazingly flavorful dish.
*If not available at your local grocery, the dried Persian herbs and other spices can be found at Middle Eastern grocery stores, or ordered online (Amazon.com)
Ingredients:
2 lbs Chicken Breast, Cubed (Chicken Thigh, Lean Beef, or Lamb work as well)
1 Onion, Chopped
1 pack (2.5oz) Dehydrated Vegetables for Ghormeh Sabzi (Parsley, Leek, Fenugreek)
12 oz Leafy Greens
1 Can Kidney or Pinto Beans
1 tsp Turmeric
1 tsp Black Pepper
1 tsp Salt (Himalayan salt if you have it)
1 tsp Cardamom
½ tsp Saffron
2 Tbs Rose Water
2 Dried Limes, or 1 Tbs Lime Juice
4 Tbs Coconut Oil
Directions:
1. Soak dehydrated vegetables in a bowl of warm water for 10 minutes so they can re-hydrate.
2. Drain soaking vegetables (will have a texture similar to thawed frozen spinach), and squeeze out extra water with your hands.
3. Heat 2 Tbs coconut oil in a large fry pan over medium heat. Add rehydrated vegetables, and sauté for 15-20 minutes (you will notice the aroma beginning to change).
4. While vegetables are cooking, heat 2 Tbs coconut oil in a dutch oven or large pot over medium heat. Add chicken and onion and brown for about 5-10 minutes.
5. Add spices, rose water, and limes (or lime juice) to the chicken, and sauté for another 5 minutes.
6. Add 1 cup of water, beans, leafy greens and “fried” rehydrated vegetables to the chicken-onion pot. Mix, cover and simmer over medium low heat for about 15-20 minutes, until chicken is cooked through, and flavors have combined.
7. Serve alone, or over basmati rice.
