Chomp And Cheers: Ghormeh Sabzi – Persian Green Stew and Mava Ni Boi

Ghormeh Sabzi – Persian Green Stew

Ingredients:
2 lbs. Boneless Lamb Stewing Meat (Cut into 3/4-inch cubes) or 2 lbs. Boneless Beef Roast (Cut into 3/4-inch cubes); 1 Large Onion, Finely Chopped; 1⁄3 Cup Cooking Oil; 1 tsp. Turmeric; 1- 1⁄2 cups Water; 6 Dried Limes or 1⁄2 Cup Fresh Lime Juice; 3⁄4 Cup Kidney Bean (Canned Is Fine); 1 Large Potato, Diced (Optional); Salt; Black Pepper; 1 Cup Green Onion, Finely Chopped; 1- 1⁄2 Cups Spinach, Finely Chopped; 1⁄2 Cup Parsley, Finely Chopped; 1⁄4 Cup Coriander/Cilantro, Finely Chopped (Optional); 1⁄4 Cup Garlic Chives, Finely Chopped; 1⁄4 Cup Fenugreek Leaves, Finely Chopped.

Method:
Trim meat and cut into cubes. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes. Increase heat, add meat cubes and stir over high heat until meat changes colour and begins to turn brown. Reduce heat. Add water, drained kidney beans, salt and pepper to taste. Cover and simmer gently for about an hour or until meat is tender. Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan.
Cover and simmer for 10 minutes. Add prepared vegetables to frying pan and fry over medium heat until wilted. Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes. Adjust seasoning and serve with white rice.

Mava Ni Boi

Ingredients:
500 grams. Soft, fresh White Mava; 300 grams. Powdered Sugar; 1tsp. Cardamom Powder; 5 to 6 drops. Decorating Colour as Desired; 1/4 Cup Crushed Almonds, Pistachios, Mixed; Silver Varq for Garnishing (Optional); One Fish Shaped Mould.

Method:
Warm mava and cook on low, stirring continuously, to form a very soft lump. Remove from fire; add colour, essence if desired. Mix and cool to room temperature. Add sugar, 3/4 of nuts, mix well. Transfer to a work surface, sprinkle with some icing sugar, knead lump well. Sprinkle icing sugar inside the moulds. Sprinkling remaining nuts in moulds, distributing in all equally. When lump is soft and smooth, take enough lumps to press neatly into each. Refrigerate for 2 hours, till well set. Pry out of mould carefully, using tip of a small knife. Garnish with silver varq and store in flat boxes arranged in single layer, refrigerate till required.