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Ghormeh Sabzi – Persian Herb Stew Recipe
Prep Time: 30 minutes
Cook Time: 2.5 – 3 hours
Servings: 6-8
Difficulty: Intermediate
Cuisine: Persian
Calories per Serving: Approximately 400 kcal
Table of Contents
Ingredients
Main Ingredients
- 500 grams lamb, cut into 1-inch cubes (substitute with beef if desired)
- 1 cup dried kidney beans (or 1 can, drained and rinsed)
- 4 dried limes (limoo amani), pierced with a fork
- 1 large onion, finely chopped
- 1 teaspoon turmeric
- 3 tablespoons vegetable oil
- Salt and black pepper to taste
Herbs and Seasonings
- 2 cups fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1 cup fresh fenugreek leaves, finely chopped (substitute with 1-2 teaspoons dried fenugreek if fresh is unavailable)
- 1 bunch green onions, finely chopped (use both white and green parts)
- 3-4 cups water
- Optional: a handful of fresh spinach for added texture
Instructions
Step 1: Preparing the Meat and Beans
- Soak the Beans: If using dried kidney beans, soak them in water overnight or for at least 8 hours. Drain and rinse before using.
- Brown the Meat:
- Heat 1 tablespoon of vegetable oil in a large pot over medium heat.
- Add the chopped onions and cook until golden, about 5-7 minutes.
- Sprinkle in the turmeric, stir for a minute, then add the lamb cubes.
- Sear the meat on all sides until browned, about 5-6 minutes. Season with salt and pepper.
Step 2: Preparing the Herbs
- Chop and Sauté the Herbs:
- In a separate pan, heat 2 tablespoons of oil over medium heat.
- Add the chopped parsley, cilantro, fenugreek, and green onions. Sauté for about 10-15 minutes, stirring frequently, until the herbs are darkened and fragrant.
- This step is essential to bring out the flavors and avoid bitterness in the stew.
Step 3: Cooking the Stew
- Combine Ingredients:
- Add the sautéed herbs, soaked kidney beans, and pierced dried limes to the pot with the meat.
- Pour in 3-4 cups of water, ensuring all ingredients are covered.
- Simmer: Cover the pot and reduce heat to low. Let the stew simmer gently for 2 to 2.5 hours. Stir occasionally and check the consistency. The stew should be thick, not watery, and the beans tender.
- Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed. If the stew is too sour due to the dried limes, remove a lime or add a pinch of sugar.
Tips for Success
- Herb Sautéing: Properly sautéing the herbs adds a depth of flavor and helps prevent bitterness. Patience is key in this step.
- Dried Limes: Poke small holes in the dried limes before adding them to the stew to release the flavors gradually.
- Simmering Time: The longer you cook the stew on low heat, the more tender and flavorful it will be.
Serving Suggestions
Serve Ghormeh Sabzi with Persian steamed rice (chelo) and a side of pickled vegetables (torshi) or fresh herbs (sabzi khordan). A dollop of thick yogurt can also enhance the flavors.
Popular Questions:
Ghormeh Sabzi Ingredients & Preparation
Meaning of “Ghormeh” and “Sabzi”
Ghormeh Sabzi’s Significance
National Dish of Iran
Ghormeh Sabzi’s Taste and Serving Style
Bitterness in Ghormeh Sabzi & Other Dishes
Storage and Health Benefits of Ghormeh Sabzi
Answers
What is Ghormeh Sabzi made of?
The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, and coriander, seasoned with the key spice of dried fenugreek leaves. The herb mixture has many variations.
What is Khoresh e Ghormeh Sabzi made of?
Lamb, Fenugreek, Herb, Dried Lime Stew with Kidney Beans (Khoresh e Ghormeh Sabzi) Ghormeh Sazbi is the holy grail of Persian cuisine.
What does ghormeh mean in Farsi?
Ghormeh was derived from Turkic kavurmak into Persian and meaning “braised,” while sabzi is the Persian word for herbs. Essentially, it is an herb stew, studded with kidney beans, featuring two very special ingredients: dried limes and fenugreek.
What is the meaning of GHORmeh in Farsi?
Ghormeh was derived from Turkic kavurmak into Persian and meaning “braised,” while sabzi is the Persian word for herbs. Essentially, it is an herb stew, studded with kidney beans, featuring two very special ingredients: dried limes and fenugreek.
What is the king of Persian food?
Ghormeh Sabzi has been named one of the most beloved Persian stews that almost all Iranians love it. Some call it the “King of Persian Stews.” It is unique among Iranians since it is one of the only foods that has not changed over time.
What is the most famous Persian dish?
“Ghormeh Sabzi. This dish is one of the most authentic Iranian foods and has many fans both among Iranians and people from other countries. It is a type of stew made from meat, beans, and herbs, and has a memorable fragrance.
What is the national dish of Iran?
Chelow kabab or Chelo kabab is the national dish of Iran. The meal is simple, consisting of steamed, saffron rice and kabab, of which there are several distinct Persian varieties.
What is Iran’s national dish?
Chelow kabab or Chelo kabab is the national dish of Iran. The meal is simple, consisting of steamed, saffron rice and kabab, of which there are several distinct Persian varieties.
What is the national dish of Iran GHORmeh Sabzi?
Slowly braised aromatic herbs, tender lean beef, kidney beans and dried limes. Often referred to as the national dish of Iran, this is one of the most popular dishes across the country.
What is the national dish of Iran vegetarian?
The National Dish Of Iran – Ghormeh Sabzi. Ghormeh Sabzi is the most beloved Persian dish and Exotic Bazaar’s most favourite meal base.
What does Ghormeh Sabzi taste like?
Ghormeh Sabzi is deliciously savory and loaded with the flavors of several different green herbs. It’s traditionally served atop Polow.
What to eat with Ghormeh Sabzi?
Iranians usually serve a dish of rice (Polow) next to Ghormeh sabzi. Other optional side dishes include Salad Shirazi, Sabzi Khordan, and doogh.
Is Ghormeh Sabzi good?
Considered one of Iran’s culturally significant dishes, Ghormeh Sabzi is a rich beef stew with a unique and complex flavor profile.
Why is my Ghormeh Sabzi bitter?
The dried limes have fallen apart, and the seeds spread throughout the stew. Another reason might be that too much fenugreek was used.
How to get rid of bitterness in stew?
Add a pinch of salt, sprinkle in a pinch of baking soda, or add acidic flavors like lemon juice or vinegar.
How do you make Sabzi less bitter?
Use jaggery to balance out the flavors.
How long does Ghormeh Sabzi last in the fridge?
Store vegetarian ghormeh sabzi in the fridge for 3–4 days.
What are the health benefits of Ghormeh Sabzi?
Rich in vitamins, minerals, and antioxidants, Ghormeh Sabzi offers several nutritional benefits, including vitamins C, D, and B, calcium, and magnesium.