Ghormeh Sabzi
Ghormeh Sabzi, or Persian Green Stew is often considered the national dish of Iran, and this uses pantry and fridge staples to make a hump day adaptation.
Ingredients
- 2 chicken thighs bone in, skin on
- 2 chicken legs bone in, skin on
- 2 chicken wings bone in, skin on
- 1 onion, large, finely chopped about 1 cup
- 3 TB olive oil
- 1 tsp turmeric
- 1 cup water
- 2 lemons, juiced approximately 1/4 cup
- ½ Yukon gold potato, large approximately 1 cup
- ½ cup green onions, chopped
- 2 cups spinach
- 1 cup parsley, fresh, chopped
- 1 cup cilantro, fresh, chopped
- 2 TB garlic
- 2 TB fenugreek seeds, ground
- 1 tsp salt
Instructions
- In a deep sauté pan, add 1 TB olive oil on high heat. Coat it well. Add the chicken, skin side down and sear, about 3 minutes on each side. Remove from the pan and set aside.
- To the pan, add the onion, garlic, turmeric, salt and pepper. Cook the onions until translucent. Add the chicken back to the pan, add the beans and water. Reduce heat, cover and let cook about 40 minutes until the chicken has cooked through.
- In the meantime, in another frying pan, add another 1 TB of oil. Add the potatoes and lightly fry until brown and crispy. Add to the chicken pot to finish cooking along with the chicken,
- Once the potatoes are in the chicken pot, in the potato pan, add the remaining oil, the herbs, spinach and fenugreek seeds. Sauté until all wilted down. Add to the chicken pot, along with the lemon juice and cook for another ten minutes. Serve with rice and/or naan.