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Middle Eastern   -   Beef, Rice And Herbs (Gondhi Berenji) (Iran)   adapted from Sephardic Cooking by Copeland Marks

Description
Ingredients
  • 3 Tablespoons Olive Oil
  • 2 Medium Onions -- finely chopped
  • 1/2 Teaspoon Turmeric
  • 1/2 Pound Ground Beef
  • 4 Cups Water
  • 1 Medium Beet -- finely chopped
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 2 Cups Rice
  • 1/2 Cup Dill -- finely chopped
  • 1 Bunch Parsley -- finely chopped
  • 1 Large Leek -- finely chopped
  • 1 Teaspoon Tarragon -- finely chopped
  • 1 Medium Potato -- cubed
  • 1 Cup Lima Beans
Directions Heat oil in pan, add onions, and fry until light brown. Add turmeric and fry for 1 minute. Add meat and stir fry for 2 minutes. Add water, beet, salt and pepper and bring to a boil. Add rice, dill, parsley, leek, tarragon and potato. Mix well. Cover the pan and cook over low heat for 10 minutes. Stir in lima beans, cover and cook for 15 mintues.
Serves 6
Time to Make 0:00



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