I am still savoring my “high” fueled by the Broadway production of Billy Elliot that we went to see last Sunday evening at the Kennedy Center. If you’ve seen the movie then you must see the musical. The show had a great cast and the songs and of course dancing were spectacular.Someone is keeping an eye on me while I post this and does not seem too happy without the attention.
While sticking with my theme on personal highs this holiday season, I am still on my Persian food kick. This recipe is for a delicious Persian stew or Khoresht that uses spinach and lemons for the base with a bunch of aromatic herbs that add a fresh and fragrant flavor to the chicken and garbanzo beans. You can substitute any type of beans in this recipe, red kidney beans would be delicious too due their meaty texture. Stews or Khoreshts are so versatile in Persian cuisine and amazingly easy and delicious to prepare. They can be served with plain rice (especially Basmati) or you can try my previous post on Persian rice with green Lentils, raisins and dates or even a stack of warm pita breads.
1 cup water