Green herb stew (Choresh Qormeh sabzi) from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 552) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Noodles Romanoff; A perfect batch of rice; Yogurt rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • L.Nightshade on March 11, 2011

    My difficulty with this recipe came with the measuring of ingredients. The recipe called for 3 cups of chopped spinach, about two 1-pound bunches. As much as I chopped the spinach, and pressed it down, 3 cups was only about 8 ounces of spinach. Similar measuring difficulties with the herbs, described as volume vs. bunches. So I followed the recipe using the volume measurements. Wrong decision. Of course the greens cooked down to a couple spoonfuls, not enough to really give the impression of a green stew. So back to the store, another bag of spinach, appropriate quantities of additional green herbs, and a fresh round of sauteing in the skillet. Much better this time. The herby aroma is fantastic, but the flavor could use a little punch up. When I make this again, I will measure ingredients by weight and bunches, and try it with the spices Mimi Sheraton suggested in the notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.