I sometimes like to consider myself the queen of leftover transformations. Yes. I love recreating certain dishes into a completely different version of themselves. For instance, I think I can make a Biryani or Pulao version of almost any one of my leftover stew or curry dishes. Again, technique reigns supreme here. If you understand the methodology behind converting, say my Ghormeh Sabzi Stew, into a Biryani-type rice dish, then the sky is the limit when it comes to exalting leftovers. I think I ever so slightly over-salted my stew yesterday and of course it had to be rectified. So here it is, and wow-it was overwhelmingly tasty!
Adding potatoes to decrease or balance the salt content in almost any recipe is an excellent tip, and really works like a charm. What I did to use the leftover Ghormeh Sabzi stew is very simple-just a few additional ingredients and you have yourself a completely new dish to devour! Freshly squeezed lemon juice enhances the original lemon Omani spice in the stew, infusing the Basmati rice with a tangy burst of flavor. And in all honesty, no one ever has to know that this delicious Biryani was once a different version of deliciousness!
Ghormeh Sabzi Biryani
Ingredients
- 3-4 cups Ghormeh Sabzi stew *leftovers (see previously posted recipe)
- 3 cups Basmati rice *parboiled
- 1 large yellow onion *sliced
- 2 large potatoes *cut into approximately 1 inch chunks
- 1/2 cup whole milk *warm
- 1/2 tsp saffron threads *crushed
- 4 lemons *freshly squeezed
- 4 tbsp grape seed oil
- 1 handful fresh coriander leaves *stemmed and chopped
- 3/4 tsp black pepper powder
- 1 cup fresh baby spinach leaves
Instructions
- In a cooking vessel, heat the grape seed oil on high heat. Once oil is hot, turn heat to medium and add the sliced onions and saute for 7-10 minutes until onions turn light golden brown. Now add the cut potatoes and mix with onions. Continue to saute for 5 minutes. Now cover pot with lid, turn heat to medium low and cook for an additonal 10 minutes until potatoes are almost done.
- While potatoes are cooking, parboil the Basmati rice (approximately 6-7 minutes until half done). I add the juice of two lemons when rice is boiling (during last 2 minutes). Drain parboiled rice and set aside. Heat the milk and saffron in a cup in the microwave for about 30-35 seconds and set aside.
- Uncover potatoes, add the fresh baby spinach leaves and 3/4 tsp black pepper. Cover and continue to cook for 5-7 minutes on medium low heat. Now add the leftover Ghormeh Sabzi stew, carefully mix to incorporate all ingredients (gently so as not to break the potatoes). Cover and let cook on low heat for an additional 5 minutes. Add the remaining lemon juice on top of the stew mixture, add the parboiled rice, add the saffron milk and evenly spread and finally add the chopped coriander leaves. Seal vessel with aluminum foil sheets and then cover with lid on top.
- Placed sealed vessel on high heat for 5 minutes and then turn heat to low and continue to steam for 30-35 minutes. Turn heat off and let rest for about 10 minutes.
- Ghormeh Sabzi Biryani is now ready to serve. A simple yogurt Raita on the side wtih some cucumbers and mint will pair perfectly with this Biryani. Nosh Farma'aiye!