Ghormeh sabzi

The Persian herb stew

490

Ghormesabzi:

The most popular Khoresh or Persian stew which has so many followers not only among Iranians but also among foreigners.

Ingredients:

  • dry kidney beans See the notes if you want to use canned beans
  • bunches parsley
  • bunches cilantro
  • bunches chives
  • bunch fenugreek or dry fenugreek leaves
  • cup vegetable oil +vegetable oil
  • yellow onion diced
  • lb beef or lamb cubed
  • turmeric
  • cups water
  • Persian dried limes Limoo amani, soaked in water for an hour
  • Salt and pepper to taste

Instructions:

  1. Soak kidney beans in a bowl of water for 2-3 hours.
  2. Wash parsley, cilantro, chives and fenugreek. Pat dry and chop very finely.
  3. Heat a dry pan on low heat and saute the herbs for about 10 minutes until they dry out a bit. Add 1/3 cup vegetable oil and saute for 15 more minutes on low heat. Set aside.
  4. Heat 3 tbsp vegetable oil in a large pot over medium heat. Saute onion until translucent.
  5. Add cubed beef or lamb and turmeric, Saute until the color is light brown.
  6. Add 4-5 cups of water and bring to boil, then turn the heat to medium-low so it simmers lightly.
  7. Rinse kidney beans and add it to the stew.
  8. Cover and cook for 30 minutes.
  9. Add sauteed herbs and cover. Cook for 1 – 1 1/2 hour on low heat.
  10. Poke Persian dried limes with a fork and add them to the stew, cook for another 15 minutes.

To enjoy more serve with Persian Steamed White Rice.

By Samira Pardis

 

 

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