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30
Dec, 2017
Algerian Lahm Lhalou Prunes Tagine

Algerian Lahm Lhalou Tagine with Prunes

How to cook 34 authentic global recipes without tedious planning.
Algerian Lahm Lhalou Prunes Tagine

Algerian Lahm Lhalou Prunes Tagine

SpiceBreeze
This warming winter dish is cooked in one pot with precious saffron, cinnamon, and prunes. Usually, it is made with fresh prunes which are cook with cinnamon and honey. Dried prunes make it faster for a weeknight. Adjust the sweetness to your taste preference and depending on the type of dried prunes that you can find. Not a fan of sweet dishes? Check out the recipe for tagine with olives on our website.    
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hands-on time 30 minutes
Course Main Course
Cuisine Algerian
Servings 3

Ingredients
  

Shopping list

  • 2 lbs chicken pieces (legs thighs, or breast cut in 1 inch pieces)
  • 0.5 lb dried prunes pitted
  • (or apricots or dates)
  • 6-8 fresh bread rolls or couscous
  • 3 oz toasted almonds optional
  • 1 tbsp toasted white sesame optional

You might have

  • 2 onions finely chopped
  • 1-4 tbsp honey or syrup optional
  • butter or oil
  • salt & pepper

Lahm Lhalou Culinary Spice Kit

  • [1] Ginger, turmeric, black pepper, saffron
  • [2] Cinnamon chips, tea bag: Fill half to all cinnamon chips in the tea bag and close well.

Instructions
 

Cook

  • In a medium POT, heat 2 tbsp butter.
  • Add chicken, onions, Tagine Spices [1], and salt to taste. Mix well.
  • Cook on medium heat for 5 minutes, stirring frequently.
  • Add 2 cups of water and Tagine Spices [2]. Mix well. Cover with lid.
  • Bring to boil. Reduce to medium heat.
  • Cook 20 minutes.
  • Add prunes. Add honey, salt & pepper to taste. Mix well.
  • Cook on low heat about 10 minutes until chicken is cooked and the sauce thickened a bit. Stir occasionally.
  • Scoop out Tagine Spices [2].

Optional

  • Cook couscous according to package instructions.

Serve

  • Serve prunes tagine on a big plate with fresh bread rolls or couscous.

Garnish

  • Garnish with almonds and sesame (optional). Enjoy!
SpiceBreeze
SpiceBreeze
4 Google reviews
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Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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1
Jul, 2016
Persian Ghormeh Sabzi

Persian Ghormeh Sabzi

How to cook 34 authentic global recipes without tedious planning.
Persian Ghormeh Sabzi

Ghormeh Sabzi

SpiceBreeze
Ghormeh sabzi is a very popular Persian stew made with herbs, beans, and often lamb. The spice kit includes two ingredients that create the extraordinary flavor of this aromatic dish: Persian dried limes aka Omani limes and fenugreek leaves also called methi. Crush some leaves in your hand and note the scent of caramel. 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 1 can red kidney beans 15 oz, rinsed
  • 1 lb leek sliced
  • 1 bunch parsley finely chopped
  • 1 bunch cilantro finely chopped
  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • vegetable oil
  • salt & pepper

Ghormeh Sabzi Culinary Spice Kit

  • Pouch [1] Methi (fenugreek leaves)
  • Pouch [2] Omani limes, turmeric

Optional

  • 1/2 lb lamb filet cut into 1/4 inch strips

Recommended Side

  • 4 cups cooked Basmati rice

Instructions
 

  • In a medium POT, heat 2 tbsp oil.
  • Fry onion and garlic over low-medium heat until the onions turn translucent.
  • Careful of splatters, add the leek and fry until it’s soft. Stir frequently.
  • Add herbs and Ghormeh Sabzi [1] spices. Mix well.
  • Continue to fry until the mixture has lost most of its moisture and starts to turn brown.
  • Stir frequently. Pay attention not to burn the herbs.
  • Add beans, 1 cup of water, Ghormeh Sabzi [2] spices, and salt & pepper to taste. Mix well.
  • Cover. Cook 20 minutes over medium-low heat.
  • Stir occasionally. Add more water if necessary.

Optional

  • Season lamb with salt & pepper to taste.
  • In a PAN, heat oil and fry lamb quickly over high heat to your desired doneness.
  • Add lamb to the finished stew.

Serve

  • Serve ghormeh sabzi with rice.
  • Enjoy!

Notes

Variations
▪ Substitute leek with spinach leaves. Skip step 3. Add spinach together with herbs in the next step.
▪ Substitute cilantro with another bunch of parsley, or a bunch of chives or dill. If you want something extra special, we recommend Persian chives.
▪ Substitute kidney beans with black beans or cranberry beans.
▪ Substitute lamb with pork, beef, or chicken.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

Ghormeh Sabzi

Persian Ghormeh Sabzi

Ghormeh sabzi is a very popular Persian stew made with herbs, beans, and often lamb. The spice kit includes two ingredients that create the extraordinary flavor of this aromatic dish: Persian dried limes aka Omani limes and fenugreek leaves also called methi. Crush some leaves in your hand and note the scent of caramel. 

  • 1 can red kidney beans (15 oz, rinsed)
  • 1 lb leek (sliced)
  • 1 bunch parsley (finely chopped)
  • 1 bunch cilantro (finely chopped)
  • 1 onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • vegetable oil
  • salt & pepper

Ghormeh Sabzi Culinary Spice Kit

  • Pouch [1] Methi ((fenugreek leaves))
  • Pouch [2] Omani limes, turmeric

Optional

  • 1/2 lb lamb filet (cut into 1/4 inch strips)

Recommended Side

  • 4 cups cooked Basmati rice
  1. In a medium POT, heat 2 tbsp oil.
  2. Fry onion and garlic over low-medium heat until the onions turn translucent.
  3. Careful of splatters, add the leek and fry until it’s soft. Stir frequently.
  4. Add herbs and Ghormeh Sabzi [1] spices. Mix well.
  5. Continue to fry until the mixture has lost most of its moisture and starts to turn brown.
  6. Stir frequently. Pay attention not to burn the herbs.
  7. Add beans, 1 cup of water, Ghormeh Sabzi [2] spices, and salt & pepper to taste. Mix well.
  8. Cover. Cook 20 minutes over medium-low heat.
  9. Stir occasionally. Add more water if necessary.

Optional

  1. Season lamb with salt & pepper to taste.
  2. In a PAN, heat oil and fry lamb quickly over high heat to your desired doneness.
  3. Add lamb to the finished stew.

Serve

  1. Serve ghormeh sabzi with rice.
  2. Enjoy!

Variations:

  • Add lamb or other meat, thinly sliced (see optional step).
  • Substitute leek with spinach leaves. Skip step 3. Add spinach with herbs in step 4.
  • Substitute kidney beans with black beans or cranberry beans.
  • Substitute cilantro with another bunch of parsley.

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