Ghormeh Sabzi Biryani
Ghormeh Sabzi stew recreated into a Biryani version like no other-with the simple addition of some onions, freshly squeezed lemon juice, potatoes and Saffron milk, steamed in layers to ultimate tastiness. Long grains of Basmati rice infused with the lemony Ghormeh Sabzi flavors culminates in one amazing bite. Biryani on a delicious tangent!
Servings: 5
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!