Persian green bean stew with lamb
Ragout and stew
This is a pretty standard Persian stew. Kind of like the "Twinkle Twinkle Little Star" of Persian recipes if you will. But this is my version. My mom would always make this during the holidays to give us a break from the copious amounts of leftover turkey, dressing, pie and other traditional holiday foods that were served at our very large family gatherings. Even though we did not eat this at our big family meals, it reminds me of the smaller intimate dinners we had with just my immediate family in between the 20 person feasts that are the hallmark of my family's holiday celebration. It's comforting and relatively easy to make for a Persian stew (some of them are super complicated and take up to 5 hours). It has all of the flavors of Persian food that I love, the sweetness from the caramelized onions and slow cooked tomatoes, the sour from the lime and the rich depth that can only come from food that is cooked over low heat for a couple hours. It is 100% a crowd pleaser too! It always blows everyone away when I make it and my friends often ask me when I'm going to make Persian stew again.
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