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This dish is Iranian in origin but it's popular in Bahrain, the gulf and Iraq. Sabzi simply means greens in farsi. I use the same technique that I used to make bamia.
- 1 1/2 pound of chopped spinich (I usually use the 16 oz frozen packages) - basically make sure that the spinich is one and a half times or at least double the rest of the greens
- 1/3 pound of chopped flat leaf parsley (you can use the dry kind if you wish)
- 1/3 pound of chopped coriander (again you can use the dry kind)
- 1/3 pound of chopped dill (again, can you the dry kind)
- 1 pound of stewing meat (beef or lamb but preferably lamb). Can be with bones or boneless
- 1 can of kidney beans or black eyed peas drained (can use an equal amount of the dry kind if you wish - prepare it accordingly)
- 2 dried limes - if you can't find any use the juice of one lemon
- salt and pepper to taste
- 1 teaspoon of ibzaar - khaleeji spice mix (see my maragat bamia post)
- Oil
- Heat oil in a medium saucepan/pot. Fry meat with spices until brown.
- Lower heat. Add greens. Sautee until the color of the spinich changes from bright green to a mousy green.
- Add water (up to 2/3 of the of the pot).
- Add salt and pepper to taste.
- Add dry limes
- Cover pot. Cook on medium for around 45 minutes and then 10 minutes on low if using lamb. Cook on low for around an hour if using beef. Meat is ready when tender.
- Serve with basmati rice
- Follow RecipesDream
