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Entrees >  Middle Eastern Recipes >  Gondhi Berenji >

 

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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