GHORMEH SABZI
This is an incredibly delicious Persian stew served over steamed rice. A popular dish packed with protein and fiber.
Ghormeh means "braised," while sabzi is the Persian word for herbs.
The main ingredients are a mixture of sautéed herbs, consisting mainly of parsley, chives, coriander and sometimes spinach seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations.
This mixture is cooked with kidney beans, onion, pierced dried limu-amani Persian lime, and turmeric-seasoned lamb or beef. The dish is then served with chelow (Persian parboiled and steamed rice) or over tahdig. Vegetarian ghormeh sabzi may substitute mushrooms for the meat.
Ingredients
Prep Time 30 min
Cook Time 2 h 30 min
Total Time 3 h
Serves 4
What You Will Need
750 g lamb leg or shoulder.
180 g Parsley.
180 g Chives.
90 g Coriander
100 g Fenugreek (or 50g dried fenugreek).
120 g canned or dried red kidney beans.
4 Dried limes.
2 Medium yellow onion.
3 cloves Garlic.
1 tsp Turmeric.
Salt and pepper
1 Fresh lemon (optional)
5 tbsp extra virgin oil or Vegetable oil.
The Method
Step by Step
1. If you are using dried kidney beans, soak them the night before. Change the water once in a while, until you start cooking them
2. Wash the fresh herbs and dry them on a clean kitchen towel. Once completely dry, finely chop them.
3. Poke the dried limes with a fork.
4. Finely chop the onions and garlic.
5. Cut the meat into big cubes (approx. 4 cm).
6. Sauté the meat chunks in half of the hot oil from each side until they are golden brown all around. Transfer them into a pan with a lid.
7. Gently fry the onions in the same oil at medium heat for about 5-7 minutes. Then add the garlic, season with turmeric and black pepper and sauté both together for a few more minutes until they are soft and golden.
8. Now fry the herbs in another pot in the remaining vegetable oil. Make sure to stir them regularly, so they don’t burn. You want to achieve a dark green color, without burning them.
9. Add the onions and herbs to the pan with the meat. Season with salt and add freshly boiled water, so that the meat is just covered.
10. Add the dried limes and let the stew simmer over low heat for at least 2 h with the lid on. Check once in a while, if more hot water needs to be added.
11. If you are using dried kidney beans, boil them for 10 minutes, then add them to the stew, after it has been simmering for 1 h. If you’re using canned kidney beans, add them to the stew 30 min before serve.
12. You know your Ghormeh Sabzi is ready when the meat is nice and tender and the stew has thickened up. Taste it and add fresh lemon juice if you’d like it to be sourer. Serve it with delicious saffron rice and red onions, enjoy ☺