What is the "Kamchin" can on the photo and what can I do with its contents?
I found this can in my pantry - I don't recall buying it, but the date seems valid and I like the ingredients on the label (chives, coriander, parsley, fenugreek, vegetarian oil (?) and salt). Googling for "Kamchin" does not return anything interesting (sounds like it's a brand, not the name of the stuff?), I don't speak swedish so looking for ortgryta is useless. There is more information on the can in a script that I can't read (looks Arabic?).
My questions are:
- how should it be used "properly"? I mean, what is the intended way to prepare and eat it?
- what could be a good (=simple) way to use it, not necessarily foreseen by the producer? Would it work instead of pesto on some pasta?
Best Answer
Kamchin is a mixture of herbs, used for making Persian stews such as Ghormeh Sabzi. In Farsi, Ghormeh means stew and Sabzi means herbs. A basic recipe for Ghormeh Sabzi is:
INGREDIENTS 500g of Beef or Lamb I cup kidney beans 2 onions 500g Kamchin – these are Persian herbs, a mix that is mostly parsley and spinach
METHOD Fry onions Add Kamchin Fry beef 5 – 10 minutes Add 4 cups of water Cook for 2 – 2 ½ hours over low flame. The end result is a thick stew of meat, vegetable and beans. Serve over rice. In this case it was decorated rice.
I found many variations of this basic recipe. Some had a dark green such as spinach or kale while others used potatoes. A Google search will give you a ton of results for Ghormeh Sabzi, and while some don't specify Kamchin, they do call for the same ingredients found in Kamchin.
I would think that the Kamchin could be used for other Persian or Iranian stews, or really in any hearty lamb or beef stew, as it is a nice blend of herbs.
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Answer 2
Googling örtgryta really isn't such a bad start, Swedish or not...
Google translate gives that Ört is herb, and gryta is stew! Quite informative already, and it taught me it's eaten with rice... You might just use google translate translating some of those Swedish recipes although Cindy's answer provides an interesting starting point too.
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