Another Damn Cooking Blog

After last night’s tahdig fail, I thought I’d try to redeem myself with another Persian dish that I’ve actually made before. I copied this recipe from Turmeric and Saffron, which is really the definitive Persian recipe blog. Beautiful photos, great recipes. I tweaked a couple of things, but it’s essentially the same recipe.

• 2 pounds boneless, skinless chicken thighs, cut into cubes and marinated overnight in lemon and olive oil
• 2 pounds green beans, ends removed, cut into 2-inch pieces
• 1 large yellow onion, finely chopped
• 3 large garlic cloves
• 2 t fresh ginger, chopped
• 1 can (15-ounce) tomato sauce
• 1 large ripe red tomato, peeled, seeded, finely chopped
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon red pepper *optional
• 2 tablespoons lime juice
• Salt and pepper to taste
• Olive oil (extra virgin) or vegetable oil
• Water

Method:

1. Heat 2 tablespoons of oil in a large saucepan over medium heat, add the chopped onion, saute until soft and light brown.
2. Add the minced garlic and ginger and saute for another 2-3 minutes. Add turmeric, stir well.
3. Add the chicken pieces, salt, pepper, cumin, cinnamon and crushed red pepper if you like, cook until the chicken is no longer pink.
4. Add the chopped tomatoes and the tomato sauce, mix well. Add enough water to cover. Bring to a boil for a few minutes. Reduce heat, cover and cook on low heat for 45-50 minutes.
5. In the meantime in a large frying pan saute the green beans lightly in 2 tablespoons of oil on medium heat.
6. Add the beans to the pan, pour in the lime juice, add additional hot water if necessary, taste and adjust the seasoning. Cover and cook for another 15-20 minutes on low heat until the chicken pieces and green beans are tender, most water evaporated and the tomato sauce thickened.