Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, ghormeh sabzi (persian herbs stew). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Ghormeh sabzi (Persian herbs stew) is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Ghormeh sabzi (Persian herbs stew) is something which I’ve loved my whole life. They are fine and they look wonderful.
It's traditionally served atop white rice (polow). You can also serve it with lavash bread. Ghormeh Sabzi ~ Persian Herb Stew. Today is The Sous Chef's birthday.
To begin with this particular recipe, we must first prepare a few components. You can cook ghormeh sabzi (persian herbs stew) using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Ghormeh sabzi (Persian herbs stew):
- Take 3 bunches curly parsley, roughly chopped
- Get 1 bunch cilantro/coriander, roughly chopped
- Prepare 2 bunches green onions; only the green part, roughly chopped
- Get 1 large onion, finely chopped
- Make ready 500 gr meat (either lamb, beef or chicken) in cubes; or brown mushrooms if vegetarian
- Get 1 tbsp turmeric
- Prepare 1 tbsp salt
- Get 1 tbsp dry fenugreek
- Take 1 can red kidney beans (or homemade cooked ones)
- Take 3 dry lemons (fresh ones are ok if can't find dry)
- Get olive oil
- Make ready 1 tbsp black pepper
It has tender cooked meat in intensely fragrant, rich and lemon herb gravy along with kidney beans. Popularly known as the national dish of Iran, this stew is packed with protein and fiber. The name Ghormeh Sabzi translates to fried herb stew, but the herbs are not really fried, just sauteed on high temperature for a few minutes then mixed with the rest of the ingredients. The picture above shows the herbs for Ghormeh Sabzi plus, radishes.
Instructions to make Ghormeh sabzi (Persian herbs stew):
- Roughly chop the parsley, green part of green onions and cilantro
- Chop them together very finely with a food processor. If you don't have a food processor, it's ok to do it with a knife but it will take longer.
- In a large pot heat 2 tbsp of olive oil and saute the herbs for about 8 minutes in medium high heat. Reserve them.
- Add 1 tbsp of olive oil to the pot and heat it on medium high heat. Add the onions and mix. Cook until golden. Add your meat and mushrooms, salt, turmeric, black pepper and fenugreek and mix. Cook until the meat is seared. Add 4 cups of water, the lemons and mix and bring to a boil. Then lower the heat to simmer for about 3 hours.
- Add the red kidney beans and cook for 20 more minutes.
- Serve with tadhig
The name Ghormeh Sabzi translates to fried herb stew, but the herbs are not really fried, just sauteed on high temperature for a few minutes then mixed with the rest of the ingredients. The picture above shows the herbs for Ghormeh Sabzi plus, radishes. Known to some as "Iran's national dish", ghormeh sabzi is a stew made of several types of herbs, red kidney beans, Persian dried limes and lamb. The base of this amazing dish is herbs sauteed in oil and mixed with lamb and beans, cooked over medium heat to perfection, then served with Persian rice and tahdig or kateh. Ghormeh Sabzi Ghormeh sabzi (Persian herb stew) is the most famous Iranian stew.
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