Recipes with dried mint

icedcoffee

Tue, Jun 09 2020, 11:13 am

There's a Persian recipe called khoresht karafs, celery stew. Delicious!

Sautee 1lb stew beef with an onion, salt, pepper, turmeric
Separately, sautee 10 stalks celery, 1 cup chopped mint, 1 cup chopped parsley (soak the mint first)
Add everything in the crock pot along with some cinnamon, cumin, coriander, and 2-3 cups water. Some more salt and pepper to taste. If you have a dried lime that's also amazing to throw in there.
Cook low for 6 hours. You can also do it stovetop, not crockpot, just put it all in a big pot and keep it over heat for maybe an hour.

esther11

Tue, Jun 09 2020, 12:00 pm

icedcoffee wrote:

That sounds delicious! Unfortunately my husband doesn’t like beef stews as a general rule..

Amarante

Tue, Jun 09 2020, 2:45 pm

This is one of my favorites. I adjust the spice mix. Dried mint is generally not very potent in comparison to fresh mint.

Boneless thighs are the best because breasts don't reheat as well. The dish made with boneless thighs reheats beautifully and freezes well.

I've never made it in the oven but oven braising is really the same as cooking over a low even flame. You do have to sear off the chicken if you are baking it or the chicken and spices won't be as flavorful.

Smothered Chicken and Barley

Ingredients

2 tsp chili powder
1 tsp ground cumin
1 tsp sesame seeds
1 tsp cinnamon
½ tsp salt
½ tsp dried mint flakes
½ tsp garlic powder
½ tsp cayenne powder
2 lbs chicken thighs (6 boneless and skinless)
4 tbsp olive oil separated
1 onion diced
1 red bell pepper diced
1 tbsp soy sauce
3 cups chicken broth
1¼ cups barley uncooked, (See Note 1)
1 14 oz can diced tomatoes drained
6 chopped green onions

Instructions

Combine the first eight ingredients in a small bowl and rub the chicken thighs with half of the spice mixture.

For the Stove Top One Pan Method

Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook the chicken until browned on each side. Remove from pan and set aside.

Add 1 tablespoon of olive oil and sauté the onion, bell pepper and add the soy sauce. Cook over medium heat for several minutes until slightly brown.

Add the broth, pearled barley, tomatoes and remaining spice mixture. Place the 6 browned chicken thighs in between the vegetable mixture evenly. Bring this to a boil, reduce heat to simmer, cover and cook for 50 minutes.

Uncover and let stand 15 minutes to completely absorb all liquids. Sprinkle with the green onions and serve.

For the Baked Casserole Method

Preheat oven to 375°F.

Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook the chicken until browned on each side. Remove from pan and place in a casserole 13x9" casserole dish. Cover with aluminum foil to keep warm.

Add 1 tablespoon of olive oil and sauté the onion, bell pepper and add the soy sauce. Cook over medium heat for several minutes until slightly brown.

Add the broth, hulled barley, tomatoes and remaining spice mixture. Bring this to a boil. Carefully pour barley and vegetable mixture over chicken in casserole dish. Cover with lid or aluminum foil and bake for 65 minutes. Uncover, fluff barley with fork. If all liquid has not been absorbed, cover and cook 5 more minutes.

Uncover and let stand 15 minutes to completely absorb all liquids. Sprinkle with the green onions and serve.