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Persian Khoresh Gheimeh

Persian Khoresh Gheimeh

 

Persian Khoresh Gheimeh

Persian Khoresh Gheimeh

SpiceBreeze
Khoresh Gheimeh is a traditional Persian dish, a unique combination of fries over a lentil stew. The key flavor ingredient is dried Omani, or black lime, with its distinct flavor paired with holiday spices like cinnamon, cardamom, and nutmeg. Omani limes are usually added in whole and cooked for hours. This spice blend includes ground Omani limes for a delicious weeknight dinner.
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hands-on time 30 mins
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1/2 lb lamb or beef stew
  • 1 cup red lentils

Fresh Produce

  • 1 lb potatoes cut into fries
  • 2 onions chopped
  • 4 cloves garlic grated

Packaged Goods/Staples

  • 5 cups broth
  • 1 cup tomato puree not flavored
  • 3 cups boiled or steamed rice
  • oil
  • salt & pepper

Gheimeh Culinary Spice Kit

  • Omani limes, cinnamon, cumin, turmeric, black pepper, cardamom, white pepper, nutmeg

Instructions
 

Fries

  • Preheat OVEN to 400°F.
  • In a BOWL, mix potatoes with 2 tbsp oil and salt to taste.
  • Place potatoes in one layer on a non-stick BAKING SHEET.
  • Bake in OVEN for 20-30 minutes until they become crisp and golden. Turn midway.

Lentils

  • In a PAN, heat 2 tbsp oil.
  • Fry onions over medium heat until they turn golden. Add garlic. Stir-fry for 1 minute.
  • Add meat. Season with salt & pepper to taste. Stir-fry for about 2-3 minutes.
  • Add broth, tomato puree, Gheimeh spices, and salt & pepper to taste. Cover.
  • Bring to a boil. Cook over low heat until the meat is almost tender.
  • Add lentils and adjust salt.
  • Cook for about 20 minutes until all ingredients are tender.

Serve

  • Serve lentils over rice and top with fries.
  • Enjoy!

Notes

  • Omit the meat and cook the broth for 15 minutes before adding the lentils.
  • Substitute lentils with yellow split peas. Soak them in water overnight and add about 10 minutes to the cooking time.
  • Substitute potatoes with frozen fries. 
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French Boeuf aux Quatre Épices

French Bœuf aux Quatre Épices

Boeuf aux Quatre Épices

Hearty Winter Stew

European cuisine has an interesting range of hearty stews to survive the cold season. Enjoy the deep flavor in French Bœuf aux Quatre Épices. Choose the main recipe for a beef stew  or one of its variations.

Quatre Épices

Quatre Épices or “four spices” is a French staple blend with white pepper in a prominent role. Quatre Épices is used to season hearty stews and soups, or braised root vegetables. 

The Star: White Pepper

Black and white pepper derive from the same plant but have different flavors and heat profiles. They are harvested at different stages. In the next step, to receive the white pepper, the skin is removed from the pepper berry.

White and black pepper
Variations
  • Substitute beef with lamb or rabbit.
  • Substitute 1-2 cups of broth with red wine.
  • In  the end, stir 1/2 to 1 cup of heavy cream into the sauce, and bring it to a boil. Adjust salt.
  • Instead of the heavy cream, top your plated meal with a dollop of crème fraîche.
Crème Fraîche
Recent find of Crème Fraîche at Trader Joe's. Any other brand works too.
Vegetarian Version

For a vegetarian version, make the following changes to the recipe:

Step (1) – Add 1 lb mushrooms.

Step (2) – Skip this step.

Step (4) – 1 tbsp flour is enough for this version.

Step (5) – Use not more than 2 cups of broth.

Step (7) – Cooks fast in only 30 minutes.

The Bœuf aux Quatre Épices Culinary Spice Kit includes the following spices:

White pepper, cloves, ginger, nutmeg

Discover New Flavors Every Month
fresh carrots and boiling onions for winter stew

Fresh carrots and small onions cook for three hours in this stew. Use shallots or beautiful boiling onions.

Boeuf aux Quatre Épices

French Bœuf aux Quatre Épices

SpiceBreeze
Quatre Épices or "four spices" is a French staple blend with white pepper in a prominent role. Black and white pepper derive from the same plant but have different flavors and heat profiles. They are harvested at different stages. In the next step, to receive the white pepper, the skin is removed from the pepper berry. Quatre Épices is used to season hearty stews and soups, or braised root vegetables. This recipe is for a French-style beef stew or one of its variations.
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hands-on time 30 mins
Course Main Course
Cuisine French
Servings 3

Ingredients
  

Protein

  • 1.25 lb beef stew
  • 7 oz bacon

Produce

  • 5 carrots cut into 1-inch slices
  • 10 small shallots peeled
  • 2 cloves garlic peeled, crushed

Dairy

  • 4 tbsp butter

Packaged Goods/Staples

  • 5 cups beef or vegetable broth
  • 2 tbsp tomato paste
  • 3 tbsp flour
  • salt

Bœuf aux Quatre Épices Culinary Spice Kit

  • white pepper, cloves, ginger, nutmeg

Suggested sides

  • potato croquettes or dumplings, boiled or mashed potatoes, gnocchi, or thick noodles of your choice
  • lettuce or cucumber salad with a light lemon dressing

Instructions
 

  • In a large POT, melt the butter.
  • Add the onions whole and the bacon.
  • Cook over medium-low heat until golden, stirring constantly.
    Scoop them out and set aside.
  • In the same POT, cook the meat over high heat until it turns brown, stirring frequently.
  • Add the carrots and cook for another 5 minutes, stirring frequently.
  • Sprinkle the meat with flour and cook for 1 minute, stirring frequently.
  • Add the broth, mix, and scrape the bottom. Return the bacon and onions.
  • Add the tomato paste, garlic, and Quatre Épices spices. Season with salt to taste. Mix well.
  • Bring to a boil. Cover and cook over low heat for 3 hours, stirring every 30 minutes.
  • Enjoy!

Vegetarian (optional)

  • Add 1 lb mushrooms with the onions.
  • 1 tbsp flour is enough for this version.
  • Use not more than 2 cups of broth.
  • Cooks fast in only 30 minutes

Notes

Optional/ Variations
▪ Substitute beef with lamb or rabbit.
▪ Substitute 1-2 cups of broth with red wine. 
▪ In the end, stir 1/2 to 1 cup of heavy cream into the sauce, and bring it to a boil. Adjust salt.
▪ Instead of the heavy cream, top your plated meal with a dollop crème fraîche.
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Ghanaian Nkatenkwan

Ghanaian Nkatenkwan

Nkatenkwan

Nkatenkwan

This Ghanaian dish, called Nkatenkwan or groundnut soup, is popular throughout West Africa. It’s typically a creamy chicken-peanut-soup.

A Soup With So Many Options

With our variations, the soup can be modified to your taste. For instance, use other vegetables and/ or make it a clear soup. 

Grains of the Paradise

Add a finish of grains of paradise (included). They are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

Variations

▪ Substitute okra with green beans, kale, or cabbage.

▪ Substitute peanut butter with other nut butter.

▪ For a clear soup, skip peanut butter and step 4.

▪ For a preparation without food processor and more tips, please see the notes at the after the recipe instructions.

The Nkatenkwan Culinary Spice Kit includes the following spices:
[1] Rosemary, bay leaves

[2] Grains of paradise

Discover New Flavors Every Month
Grains of Paradise
Grains of Paradise
Ghanaian Nkatenkwan

Ghanaian Nkatenkwan

SpiceBreeze
This Ghanaian dish, called Nkatenkwan or groundnut soup, is popular throughout West Africa. It is typically a creamy chicken-peanut-soup. With our variations, the soup can be modified to your taste. Add a finish of grains of paradise (included). They are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.
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hands-on time 30 mins
Course Main Course
Cuisine Ghanaian
Servings 3

Ingredients
  

Protein

  • 2 lbs chicken drumsticks

Fresh Produce

  • 2 cups okra
  • 2 medium tomato/es quartered
  • 1 large onion quartered
  • 1 inch ginger chopped

Packaged Goods/Staples

  • 5-6 cups chicken or vegetable broth
  • 1 cup creamy peanut butter
  • salt & pepper

Suggested Sides

  • fresh bread
  • rice
  • sweet potatoes
  • yam

Culinary Spice Kit

  • [1] Rosemary, bay leaves
  • [2] Grains of paradise whole

Instructions
 

  • In a large POT, add 3 cups of broth, onion, ginger, tomatoes, okra, drumsticks, salt & pepper to taste, and Nkatenkwan [1] spices.
  • Bring to boil. Cook over medium-low heat for 15 minutes.
  • Turn heat off. Take drumsticks out and set aside.
  • Transfer soup to a FOOD PROCESSOR and blend until smooth. Set aside.
  • In the same POT, heat 2 cups of broth. Add peanut butter and dissolve in the broth over low heat, stirring constantly.
  • Add blended soup and drumsticks. Mix well.
  • Optionally, add more broth for a thinner soup.
  • Cook soup over medium-low heat for 20 minutes.
  • On the plated soup, sprinkle Nkatenkwan [2] spices to taste from a grinder or whole.
  • Enjoy!

Notes

  • Substitute drumsticks with 1 lb chicken breast or thighs, cut into pieces, or beef stew. Adjust cooking time and add more broth if necessary.
  • Substitute okra with green beans, kale, or cabbage.
  • Substitute peanut butter with other nut butter.
  • For a clear soup, skip the peanut butter and step 4.
  • Without food processor: chop onion and grate ginger. In step 3, transfer everything to a BOWL. Skip step 4. In step 6, return everything to the POT.
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Indian Rice Korma

Indian Rice Korma

 

Indian Rice Korma

Indian Rice Korma

SpiceBreeze
Korma is a staple on Indian family dinner tables. The spice blend around coriander and cumin is rather simple compared to complex Indian curries. It develops a magically addicting flavor in its combination with toasted cardamom pods and golden turmeric.
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hands-on time 30 mins
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

Protein

  • 1 can garbanzo beans

Fresh Produce

  • 2 carrots diced
  • 1 cup peas frozen
  • 2 onions chopped
  • 1 inch ginger chopped

Dairy

  • 2 tbsp butter or ghee

Packaged Goods/Staples

  • 2 cups Basmati rice
  • salt

Korma Culinary Spice Kit

  • [1] Cardamom pods
  • [2] Coriander, cumin, turmeric

Instructions
 

  • In a PAN (with LID), heat the butter.
  • Add Korma [1] spices and stir-fry for 1 minute.
  • Add onions and stir-fry until they turn golden. Be careful not to burn the butter.
  • Add ginger, garbanzo beans, and carrots. Stir-fry for 2 minutes.
  • Add rice and stir constantly for 2 minutes.
  • Add Korma [2] spices, 3 cups of water, peas, and salt and fresh chilies to taste. Mix well.
  • Bring to a boil. Reduce heat to low, cover and let cook for 15 minutes.
  • Please don’t lift the LID before the rice is ready to serve!
  • Turn off heat. Keep the PAN still covered and let rest for 10 minutes.
  • Enjoy!

Notes

  • Substitute garbanzo beans with 0.5 lb chicken breast, cut in 0.5 inch cubes.
 

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