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Khoresht e somakh - Sumac Stew
(Sour Stew)

1 lb (454g) Chicken Breast 2 oz (57g) Leek Chives 2 oz (57g) Parsley 2 oz (57g) Spinach 1 oz (28g) Cilantro 1 oz (28g) Fenugreek 1 Can (12 oz / 340g) Red Kidney Beans 1/2 Cup (Sour Grape Juice) Verjuice 1 Tbsp Sumac 1 Tbsp Sumac 1 Onion 2 Garlic Cloves Vegetable Oil Salt Preparations: 1- Dice the onion. 2- Mince the herbs. 3- Chop the chicken breast. Directions: 1- Fry the onions until translucent with vegetable oil. 2- Stir in the garlic cloves and continue frying for a minute. 3- Stir in the chicken breast, sumac (1 tbsp), salt and continue for five more minutes. 4- Pour in enough water to cover the chicken breasts. 5- Cover the pot with a lid and simmer for 20 minutes over medium heat. 6- In a separate pot, fry the herbs (leek chives, parsley, spinach, cilantro, fenugreek) and one table spoon sumac with vegetable oil. 7- Add the fried herbs to the chicken pot. 8- Stir in red kidney beans and verjuice. 9- Over medium heat, cook for 30 minutes or until thickened.

Khoresht e somakh - Sumac Stew
(Sour Stew) CALORIES & NUTRITION VALUES

Khorsht e somakh or Sumac Stew also known as Sour Stew is an Iranian delicious stew believed to be originated in norther provinces of Iran. Use of fresh and variety of herbs testifies that this recipe has been around for a long time or perhaps form ancient Persia era. Khoresht Somakh (Sumac Stew) resembles the famous and well known Persian stew called "Ghormeh Sabzi". One serving (3.5 oz / 100g) of this Sumac Stew recipe contains high amounts of vitamin A, vitamin B6, vitamin C, selenium, phosphorus, niacin, and dietary fiber. One serving of Khorsht e somakh has 197 calories (38 calories from fat), 4.3g total fat (0.5g saturated fat), 34mg cholesterol, 74mg sodium, 607mg potassium, 20.2g total carbohydrates (5.2g dietary fiber, 1.2g sugars), and 20.2g protein.