Ghormeh Sabzi is a Persian vegetable herb stew that can be prepared in a variety of ways. Some like to include leeks and/or spinach. Others will use different meats, chicken and beef are popular. But this is the most basic, traditional version of Ghormeh Sabzi, with just the use of lots of herbs and lamb as the meat.
Ghormeh Sabzi Recipe-
Ingredients:
(Serves 6)
- 2 lb. boneless lamb stewing meat, cut into 3/4″ cubes
- 1 large yellow or white onion, peeled and chopped fine
- 1⁄3 cup olive oil
- 1 tsp. freshly grated turmeric root
- 1-1⁄2 cups water
- 1⁄2 cup fresh lime juice
- 3⁄4 cup canned kidney beans
- 1 large potato, peeled and diced small
- salt and black pepper, to taste
- 1 cup finely chopped green onions
- 1⁄2 cup finely chopped fresh parsley
- 1⁄2 cup finely chopped fresh cilantro
- 1⁄4 cup finely chopped garlic chives
- 1⁄4 cup finely chopped fenugreek seeds
Directions:
- Trim any excessive fat off the lamb and chop it into 3/4″ cubes.
- In a large skillet over medium flame, sauté the onion in half of the oil until fragrant and golden.
- Add and stir in the grated turmeric and fry for 2 more minutes.
- Increase flame to medium high, add in the meat cubes, and cook, stirring until the lamb starts browning.
- Add in the water, kidney beans (drained of the juices), salt and pepper to taste, and adjust flame down to just a lively simmer.
- Cover the skillet and gently cook until the meat is tender – about one hour should do it.
- While the stew is cooking, in another skillet, fry the potatoes over high heat in the remaining oil until turning a nice golden brown color.
- Add the browned potatoes into the main stew skillet, but leave the oil in the pan.
- Re-cover the main skillet and simmer for 10 more minutes.
- Using the skillet you fried the potatoes in, add in the prepared vegetables and fry over medium heat until wilted.
- Add the partially cooked vegetables into the main stew; add in the lime juice, cover the skillet again and simmer for an additional 12-15 minutes.
- Do a taste test and adjust seasonings as necessary.
- Serve your Ghormeh Sabzi with freshly steamed white rice.
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