This is a perfect example of a simple and humble vegetarian dish from the Caspian Sea region. Large amounts of parsley, cilantro, mint, spinach, and green onions are finely chopped and patiently cooked to develop a rich herbal flavor. What makes this dish characteristically northern is the addition of a sour element; here, I have used fresh lemon juice.
Throughout Iran, many stews feature fresh herbs in place of other vegetables to accompany either animal or plant-based proteins. While each stew has its own unique combinations and ratios, they all share one commonality: Iranians’ celebration and love of herbs.
Brilliant and colorful slices of carrots add a beautiful contrast in color and texture. This traditional dish is typically served with fried eggs or pieces of white fish on top, along with steamed basmati rice.
Homage!
Khoresh Saak
Ingredients
- 3 bunches parsley, finely chopped
- 3 bunches cilantro, finely chopped
- 1 bunch mint, finely chopped
- 2 bunches spinach, finely chopped
- 2 bunches green onions, finely chopped
- 6 tablespoons olive oil, divided
- 1 large onion diced
- 1 teaspoon turmeric, ground
- 2 cups water
- 1 teaspoon salt, adjust to your taste
- 1 teaspoon black pepper, ground
- 5 medium sized carrots, cut into 1/4 inch slices
- 3/4 cup fresh lemon juice, adjust as necessary
Instructions
- Wash and remove the thicker ends of the parsley, cilantro, and mint stems and layout on a towel, and pat dry.
- Slowly incorporate the herbs, green onions, and spinach into the food processor, pulsing until they are finely chopped. Remove the mixture and set it aside.
- In a large pot, add 2 tablespoons of olive oil over medium heat and saute the onion for 10 minutes until the onions are lightly brown.
- Add turmeric and saute for 2 minutes. Remove from the pan and set aside.
- Add the remaining 4 tablespoons of olive oil and all the finely chopped herbs to the pot. Over medium-high heat, stir constantly while sautéing the herbs for 15-20 minutes. The herbs will first need to dry out before they begin to sauté, so patience is a virtue here!
- Once the greens have been sautéed adequately and begin to lightly brown, pour in the water, add the salt and pepper, and stir.
- Cover and bring to a gentle simmer before reducing the heat to low and cook for 20 minutes.
- Add the sliced carrots and lemon juice and mix well. Cover and cook for an additional 30 minutes.
- Taste and adjust the seasoning.
- Serve with fried eggs and steamed basmati rice.
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