Another variation on that classic of Persian cuisine, the Ghormeh Sabzi, which is prepared with diced lamb, chick peas and greens. This offering is made with sausages rather than lamb, which makes it a lot cheaper both in respect of the meat, and of the electricity. The original takes about two hours to cook, with all the concomitant use of electricity or gas, while this one takes about forty minutes.
Ingredients.
1 cup finely chopped fresh herbs [I used mint, origanum, parsley and spring onions].
4 cups coarsely chopped leaf vegetables [I used silverbeet and spinach].
3 medium brown onions, peeled and chopped.
2 tsp turmeric.
1 tblsp ground fenugreek.
½ tsp white pepper.
3 tblsp plain flour.
2 tsp chicken stock powder.
Salt to taste.
50g butter.
2x400g cans chickpeas, undrained.
2 cups water.
12 beef sausages [you can use pork sausages, too, but don’t tell the Ayatollah I said so].
Juice of ½ a lemon.
Preparation.
Prepare the vegetables and set aside. Mix the spices, bouillon powder, flour and salt together in a small bowl and set aside.
Method.
Melt the butter in a deep pan over a hot flame and stir fry the onions until they are beginning to turn brown. Add the spice mixture and stir through until fully combined then add the chickpeas and the water. Bring to the boil and stir until the mixture is thickened and smooth. Add the sausages, stir through, cover and reduce heat to a simmer.
Cook for 5 minutes then remove the sausages. Remove and discard the skins and cut the sausages into medallions. Return to the pot, bring the heat back to a simmer, cover and cook for a further 20 minutes. At this point the mixture can be decanted and left in the fridge for later, or put into pottles and deep frozen.
If continuing to prepare the dish, stir in the herbs and green vegetables, bring to the boil and cook for 5-6 minutes or until the leaves are well wilted. Squeeze over the juice of half a lemon and serve immediately.
Serve with: boiled rice.
Serves: 6-8.
Poddimok 