Persian Lamb-Vegetable Khoreshe

From: davinandkennard

On Jul 25, 2007

You just gave me chills!!!! I grew up next door to Mrs. Mooshi (who used to harvest out grape leaves at dawn when the dew was still on them) and the Lazars. I ate this in their home so many times. Bless you for sharing and completing a thread in my history. Promise not to laugh? In our neighborhood in Turlock 4th of July was dolma, this dish, Persian baked rice, and lamb on the grill. This dish emotional fireworks!!! Thanks!

From: Polar Bear

On Feb 25, 2004

Wonderful recipe. I made this twice. First time, I followed the instruction. . Second time, I reduced the cinnamon to 1/2 teaspoon because my kids dont like cinnamon with meat, it tasted too strong. As in other Mediterranean recipes, I substituted the cinnamon with Arab Levant ``baharat´´ spices, the mixture of which can be made from any internet recipe for baharat on the with cheap spices in your kitchen (or you can use any Mediterranean 7-spice combination as recommended by a Turkish store owner). Then I added more water and simmered on very low heat till beef fell apart when pierced by a fork. Wonderful, exotic taste. More water also diluted the spices a bit for those who are not particularly fond of exotic Arab food due to the strong Arab spices of cinnamon and nutmeg and people had a hard time deciphering which spices I used. Top with fresh herbs for a wonderful aroma. Thanks Sue L for this wonderful recipe