The vegetable mix for this dish can be purchased in Iranian groceries here. I haven't made it for years and couldn't remember the recipe when I found the "lost" bag with the dried veggies in the depth of my pantry. This was exactly what I was looking for - love it :D Thanks for posting!
Made for Healthy Hearts Find The Tags / Diabetic Forum Feb. 2012.
My father is Persian and would make this dish growing up all the time. Although there are variations of this dish, this recipe was easy to follow and tasted just like I expected it to -- delicious! I used stew meat so it was already cut and only let it simmer for about 30 minutes instead of the full hour. I still got the same great taste. I am adding this to my recipe box!
Oh my God, this recipe is spot on! I did use the fenugreek seeds and of course the dried limes, which I got at a middle east market. Absolutely delicious. Anyone else wanting to try this and has never before had Persian food, be sure and eat this with Basmati Rice. Any other rice would be a sin. I cook my rice with saffron.
Good recipe! Couple of points to make the food healthier: There are so many variation of KHORESHT -E GHORMEH SABZI which means meat and herb stew. Some even makes it with chicken and some do not use Spinach... But the recipe is all and all a good one. You can try it with different herbs and see what suits you the best! I personally like it with lamb or veal meat but with I definitely love grass-fed meat and the bone together as it increases the nutritious factor and the taste of the food. 1- no need for potatoes unless you love it. Some Iranian from south and central provinces use it, but you really do not need the extra carbohydrate as usually one eats this with cooked Iranian (or if you cannot find Iranian, basmati) rice. 2- although you can use prepackaged dry herbs (bought from Iranian stores) that makes it easy, fresh herbs always taste superior and has more benefits and better color. 3- Instead of can bean, use red kidney beans or pinto beans, soaked overnight and cooked together with meat or separately. If you cook it separately, you can make sure the beans do not get too soft and add it to the stew with herbs. And also include the beans water if you cook it yourself, it makes the stew more solid and tastier in my opinion. 4- Do not fry the herbs too much. Five minuets frying is enough. I sometimes do not even fry them and add them right into the stew when the meat is almost cooked. 5- my observation is that somehow the next day ghormeh sabzi tastes even better :)
This is a great recipe. I used kale instead of spinach since it is growing rapidly in the garden now, and used about double the amount. It was amazing!
I was concerned when l read "seeds". This herb is what makes this dish. Good call.
Dear friends, please make sure to use fenugreek "leaves" instead of fenugreek "seeds." If you use the seeds, it will ruin your dish and make it bitter. I submitted a correction. I hope that it's approved. Plus, traditional ghormeh sabzi does not potato in it. Happy cooking!
there is no need to add potato as we do in Iran it means that you have created a new food :D
there is no need for potato and I have never heard of adding potato for sauce. I hope this recipe was written by an Iranina.