GHORMEH SABZI (PERSIAN HERB STEW)
Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.
Provided by marybakes
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h9m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
- Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
- Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
- Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 18.6 g, Cholesterol 51.5 mg, Fat 22.6 g, Fiber 7.5 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 226 mg, Sugar 1.7 g
KHORESHT-E GHORMEH SABZI - HERB & LAMB STEW
This is a Persian recipe, lamb stewed in various delicious greens with the tang of preserved lemon. Delicious when served with saffron butter rice. This recipe has been adapted from one I found in The Modern Magazine for Persian Weddings.
Provided by becy959
Categories Stew
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash fresh herbs.
- Chop finely and remove stalks/roots.
- Fry the herbs (sprinkling in the dried fenugreek if using) in the olive oil, turning constantly, adding more oil when necessary until the herbs begin to darken (about 30 minutes).
- Remove from heat and set aside.
- Fry chopped onion in pan until soft.
- Add meat and brown.
- Stir in the herbs.
- Add the beans and enough water to cover.
- Put lid on pan and simmer gently for forty five minutes.
- Slice the preserved lemon into quarters and add to stew.
- Simmer gently for forty five minutes.
- Add lemon juice, salt and pepper to taste.
Nutrition Facts : Calories 432, Fat 20.5, SaturatedFat 7.4, Cholesterol 88.1, Sodium 70.8, Carbohydrate 29.2, Fiber 8.4, Sugar 2.1, Protein 33
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