Qormeh sabzi with duck
2 ½ tbsp clarified butter (ghee) or vegetable oil
1 large onion, chopped
1 duck, chopped into large pieces
pinch of turmeric
100 g flat-leaf parsley, chopped
100 g garlic chives, chopped
50 g coriander, chopped
50 g dried fenugreek leaves
chicken stock or water
6 dried limes, cracked
200 g cooked kidney beans
salt and pepper
Heat the ghee or oil in a large, heavy-based saucepan over medium heat. Add the onion and stir for a few minutes until it softens. Add the duck pieces and turmeric and fry until the duck is golden brown. Remove the duck from the pan.
Add the fresh herbs and dried fenugreek to the pan and fry, stirring, until the herbs darken. Return the duck to the pot and add stock or water to just cover the meat. Add the dried lime and kidney beans and bring to the boil. Season with salt and pepper. Simmer for 1 ½ hours. Serve with rice.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
SBS FOOD SAFARI SHOP
Maeve O’Meara explores flavours new to Australia - Peruvian, Cypriot, Filipino, South African, Lao, Polish, Afghan, Danish plus creole fare in Broome and Darwin.
Take a Food Safari to the SBS shop to find all your favourite products.