Ghormeh Sabzi - Persian Green Stew

Submitted by mollypaul

"An exquisite Iranian dish."

 

• Ready In: 2hrs 50mins
• Ingredients: 16
• Serves: 6

ingredients

• 2 lbs boneless lamb stewing meat (cut into 3/4-inch cubes) or 2 lbs boneless beef roast (cut into 3/4-inch cubes)
• 1 large onion, finely chopped
• 1⁄3 cup cooking oil
• 1 teaspoon turmeric
• 1 1⁄2 cups water
• 6 dried limes or 1/2 cup fresh lime juice
• 3⁄4 cup kidney bean (canned is fine)
• 1 large potato, diced (optional)
• salt
• black pepper
• 1 cup green onion, finely chopped
• 1 1⁄2 cups spinach, finely chopped
• 1⁄2 cup parsley, finely chopped
• 1⁄4 cup cilantro, finely chopped (optional)
• 1⁄4 cup garlic chives, finely chopped (tareh)
• 1⁄4 cup fenugreek leaves, finely chopped (also called shanbelileh) (optional)

directions

1. Trim meat and cut into 3/4" cubes.
2. Fry onion over medium heat in half of the oil until golden.
3. Add turmeric and fry for 2 more minutes.
4. Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown.
5. Reduce heat.
6. Add water, drained kidney beans, salt and pepper to taste.
7. Cover and simmer gently for about an hour or until meat is tender.
8. Fry potatoes over high heat in the remaining oil until lightly browned.
9. Add to sauce, leaving oil in the pan.
10. Cover and simmer for 10 minutes.
11. Add prepared vegetables to frying pan and fry over medium heat until wilted.
12. Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
13. Adjust seasoning and serve with white rice.

Reviews

[Mia in Germany]

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!<br/>Made for Healthy Hearts Find The Tags / Diabetic Forum Feb. 2012.

 

[Jaiyla]

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!

 

[BrandonCarroll]

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.

 

[rezsam]

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 :)

 

[Janice S.]

Although this is not the traditional recipe this is very close to how my Persain makes it. No potato or fenugreek. We use 2 bunches of green onion instead of garlic chives and onion. Collard greens instead of spinach and we add a pinch or two of saffron. His grandmother makes it the traditional way. While it is good it's not nearly as good as our version.