Persian Khoresht with Sabzi Polow
The spices used in Persian cooking are quite subtle to enhance the flavours of the other ingredients rather than overpower. This fragrant Persian stew, or Khoresht, is flavoured with cinnamon, cumin, saffron and dried black lime. We’re serving it with a delicious mint and garlic butter-coated yogurt along with sabzi polow - sabzi means ‘green’ in Persian, which in this instance refers to the dried herbs in this lovely aromatic rice dish.
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1 hour 10 minutes