Ghormeh sabzi

Ghormeh Sabzi

Ghormeh Sabzi is a famous Persian herb stew. It is a popular dish in Iran, and Azerbaijan and is often said to be the Iranian national dish. Here you can find the recipe of this delicious stew. This stew is served with Basmati saffron rice. For Basmati saffron recipe rice click here.

This recipe with a little bit of adjustments is suitable for our vegetarian friends. You can follow the recipe and find those adjustments. For vegetarian Ghorme sabzi click here.

---

 Preparation

• Clean and wash the herbs (leak, fenugreek,Parsley,coriander) drain and chop them fairly finely.
• Dice the onion and the garlic cloves finely Soak the dried beans 24 hours before the preparation of the stew.
• Wash the beef or lamb and cut it into small cubes (preferably 2 cm (¾ inch)).

---

 Cooking Methods

Step 1

Use a large frying pan and fry all herbs (leak, fenugreek,Parsley,coriander) with 1/3 cup of the vegetable oil for maximum 18 minutes until they wilted. After frying the vegetables, set the frying pan aside. *It is important to keep stirring the herbs. Otherwise they quickly start burning. *Add a bit more oil if needed)

Step 2

Use another large pot and add 2 tablespoons of vegetable oil,chopped onion and garlic and stir fry them over medium heat until they become golden brown . After that add the beef /lamb cubes to the pot and stir fry them with the onion and garlic for a few more minutes then add the turmeric, salt, black pepper and continue stirring for another few more minutes. *maximum time for this process is about 15 minutes.

(Our vegetarian friends can use the chopped mushroom or potato pieces instead of beef and stir fry them with the other  ingredients.)

Step 3

In this step add the soaked dried beans, fried vegetable and dried limes to the mixture. *make a hole in each dried lime before adding them to the mixture *Since canned beans are precooked they should be added half an hour before serving the stew

Step 4

Add two cups of boiling water to the pot (the water should cover the beef/lamb mixture ), Place the led and let it boil over medium-low heat for 45 minutes to 1 hour. If you are using canned beans, you can add them half an hour before serving the stew.

Step 5

As soon as the meat becomes tender the Ghormeh sabzi stew is ready. ( you can poke the meat by a fork or a knife to separate them and to make sure if the stew is ready to serve.) Now you can taste the stew and add more taste to it if you want. The stew is served with white rice and saffron.