Ghormeh Sabzi
Persian Recipes
January 26, 2022
medium
This is a stew that goes with rice (polo) and is mainly made up of many green vegetables.
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Ingredients
Adjust Servings
| 1 package green onions (chop off the green parts in place of tareh) | |
| 2 packages parsley | |
| 1 package cilantro | |
| A few leaves of Spinach (Optional) | |
| (Use more greens if you are making a larger pot, this amount should be good for 4 people) | |
| 1 medium onion – finely chopped up | |
| salt/ pepper | |
| turmeric | |
| 1 (or more) limoo amani (dried lime) | |
| limoo amani powder (in place of dried lime, or with it) | |
| Lemon Juice | |
| 1 cup dry kidney beans or 1 can kidney beans | |
| stew meat (desired amount – I try to use half a pound) – Can also use lamb instead of beef | |
| Shanbalileh (Fenugreek Leaves) |
Directions
1.
Saute the chopped up onions in oil until slightly changing color. I typically cut my stew meat into smaller pieces (not too small though as is done for Gheymeh). Once the onions are ready I add the meat and stir, then I add my salt, pepper, and turmeric powder.
I usually have already prepared my greens and chopped them up a bit in my food processor. Sometimes to save time I have already prepared packages and placed them in the freezer for the day I decide to cook something with them. Fresh is obviously always better. So I now add my chopped up greens and saute them a bit with the meat. Many Persian Recipes require vast amounts of oil, in fact most people also saute the greens in oil then add it to the pot. I try to make my Persian dishes a little healthier by not drenching everything in oil. Its up to you if you want to cook the greens a bit in oil in a frying pan then add it in, or just do as I did and add it to the meat.
After a minute or two of the greens being mixed with the meat I add 2 to 3 cups of water. I also add the limoo amani and a little bit of the powder. I then added the kidney beans (that I pre-soaked for a few hours) and some lemon juice. Now one thing that provided that wonderful aroma for Ghormeh Sabzi is Shanbalileh!! You don’t need to add much, maybe a teaspoon or a little more than that.
I leave the pot on Med. heat the entire time, but towards the end I will take down the temperature a bit. I let it get to a point where the greens are cooked, and the stew is not too watery.
Serve with rice and maybe some salad Shirazi and/or Yogurt (maast).
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