LOCATION: Recipes >> Middle Eastern >> Lentil Khoreshe
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Lentil Khoreshe
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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.
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A Memory Returns, August 27, 2004 - 03:31 PM
Reviewer: Attara from Dallas, Texas USA
Many thanks and blessings to whoever posted this wonderful recipe. My Grandmamma used to make something that tasted like this when I was very little.I could almost see her dear face once again as I served this dish to my daughter. I have never known what it was called, and at long last I have the recipe. My heart sings with gratitude. This was a wonderful flavor of Grandmamma's Homeland from years ago. We watched the Olympics and shared something that has so many wonderful memories for me.
Thank you from a greatful Nurse in Dallas, Texas.
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