Entrees > Middle Eastern Recipes > Gondhi Berenji >
Iranian beef, rice & herbs
3 TBS olive oil
2 medium onions, finely chopped
1/2 tsp. turmeric
1/2 LB ground beef
4 C water
1 medium beet, finely chopped
Salt & black pepper to taste
2 C white rice
1/2 C fresh dill, finely chopped
1 bunch fresh parsley, finely chopped
1 large leek, finely chopped
1 tsp. fresh tarragon, finely chopped
1 medium potato, peeled & cubed
1 can (15 oz.) lima beans
Heat olive oil in a large skillet. Add onions; sauté until light brown in color. Add turmeric; cook for one minute. Add meat and stir; cook for two minutes. Add water, chopped beet, salt and pepper; bring to a boil. Add rice, dill, parsley, leek, tarragon and cubed potato. Mix well. Cover skillet and cook over low heat for about ten minutes. Stir in lima beans; cover and cook for an additional fifteen minutes. Serve.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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