Juggling with totally different cuisines isn’t a nasty factor. You all the time find yourself with concepts that won’t come to the thoughts of somebody who’s all the time cooking from one particular register. Right here, I’m utilizing an ingredient that one finds in Persian/Iranian delicacies, and inserting it into our Lebanese spinach stew effortlessly (and fortunately).
The ingredient in query is called zereshk aka barberries. I had some leftover from making some Iranian rice pilaf and thought their tangy and sweet-fruity taste would go nicely with my fast and straightforward spinach stew. It did!! I simply needed to prep them a bit and add them to the stew.
Candy and savory spinach stew
Joumana Accad
Mediterranean, Center Jap
October 17, 2021
Primary Dish, Meats,
stew, lebanesefood, spinach, barberries,
4-6 servings
Prep Time: quarter-hour
Prepare dinner Time: quarter-hour
Elements
1/2 lb floor beef or lamb
10 oz recent child spinach (natural if attainable)
3 cloves garlic, peeled and chopped
1/2 tsp salt
1/2 dried barberries (can substitute cranberries), washed and drained
pinch sugar
3 Tbsp additional virgin olive oil or clarified butter
1/4 tsp floor black pepper or cinnamon or allspice
Directions
- Brown the meat in a big deep skillet over medium warmth, breaking the big clumps of meat into small pellets with a few picket spoons or a meat mallet. Whereas the meat is cooking, mash the garlic with some salt till pasty in a mortar, and add it to the meat together with some pepper or spice of your alternative (I like cinnamon or allspice).
- Take away the meat with a big perforated spoon and switch to a bowl. Add the barberries to the skillet with some olive oil or clarified butter and a touch of sugar. Stir-fry a bit till the berries are softened. Add the spinach with a pair tablespoons of water and canopy the skillet for five minutes or till the spinach is wilted. Add the meat again into the skillet and mix the combination. Prepare dinner a couple of extra minutes if wanted to meld the flavors and serve straight away.
Recipe Notes
NOTE: I wish to serve this dish with some labneh and bread on the aspect. I discover that it’s a good departure from the standard rice particularly if one doesn’t really feel like cooking a pot of rice!
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