Ghormeh Sabzi
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Green Persian Herb Stew
Ghormeh Sabzi is a traditional Persian herb stew with either mutton or beef, green leaved vegetables, herbs and red beans. It's one of my wives favorite dishes and really a treat.
The ingredients harmonize wonderfully and when slowly simmered combine into a beautiful fragrant stew.
Preparation time: 20 minutes
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Cooking time: at least 80 minutes
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Resting time: 0 minutes
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Total time needed: at least 1 H 40 minutes
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Grade of Difficulty: standard
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Serves 4
Ingredients
for
Ghormeh Sabzi
- 800 gram / 1.7 lbs. stewing beef (optional - use mutton instead), cut into bite sized chunks
- 6 tbs. extra virgin olive oil
- 2 cups of water
- 1/2 bunch of parsley, roughly chopped
- 1/2 bunch of cilantro / coriander leaves, roughly chopped
- 1 medium sized yellow onion, finely chopped
- 1 medium sized red onion, finely chopped
- 3 spring onions, cut into thin slices
- 2 red cayenne chilli peppers, chopped fine
- 5 cloves of garlic, minced
- 3 dried lemons cut into slices
- 400 gram / 14.1 oz. can of red kidney beans, drained
- 2 tbsp. tomato paste
- 1 tsp. cumin powder
- 1/2 tsp. turmeric powder
- 1 tbsp. dried fenugreek leaves
- 1 tsp. salt, or to taste
- 1/4 tsp. freshly ground black pepper
Directions
- Add oil to a large skillet and warm it up on medium heat (Don't let it begin to smoke and burn)
- Add yellow and red onions, cover with lid and braise for 7 to 8 minutes or till they are beginning to brown, stirring them frequently
- Add garlic, chilli peppers, turmeric and cumin and braise for another minute
- Add meat and fry them on all sides till they are sealed and browned
- Add water and tomato paste, cover with lid and wait for it to begin to boil, then reduce heat to low and let stew simmer for 20 minutes, stirring it occasionally
- Add red beans, parsley, spring onions and coriander leaves, salt and pepper, stir briefly, cover again with lid and simmer for another 20 minutes
- Now add dried limes, cover again with lid and simmer for another 20 minutes
- Sample the stew and if needed add more salt and pepper to taste
Serve hot with your favorite brand of steamed rice and boiled potatoes.
This recipe was inspired by "Molly Paul". We adjusted the stew to suit our personal preferences and taste. You can find a link to her recipe here.
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