Recipe Archives->Middle Eastern->Lentil Khoreshe

Lentil and Greens Khoreshe (Persian)
Yield: 4 servings

1 lg onion; finely chopped
1/3 c oil
1 ts turmeric
2 1/2 c  water
1/4 c lemon or lime juice
salt
freshly ground black pepper
8 green onions; chopped
1/2 lb spinach leaves, coarsely chopped
1/4 lb fresh parsley; chopped
2 oz fresh cilantro; chopped
2 oz tareh; chopped OR chopped garlic chives
1 c brown lentils; rinsed

A 'khoreshe' is a sauce-like main dish, to be served with rice.
'Tareh' resembles leeks, but much smaller, and has a garlic flavor.

In a heavy pan, brown the onion in oil over medium heat, stirring
frequently.  Add turmeric and fry for another minute or so.  Add
remaining ingredients, stir, and cover.  Decrease heat to low and
let simmer until lentils are tender, about 40 minutes.  Adjust
seasonings if necessary and serve khoreshe with the best quality
of rice you can obtain; basmati is what I recommend.  Wholemeal
flatbread is nice also, especially for dipping into the khoreshe.

Variation: Substitute 1/2 pound of fresh or frozen fava beans for
the lentils.  Decrease water to 1-1/2 cups.

Printable version: lentil-khoreshe.txt.