Ghormeh Sabzi is a delicious Persian stew made with a variety of herbs like parsley, cilantro, and fenugreek leaves, combined with sautéed onions, kidney beans, and usually lamb or beef. This food is one of the common dishes in Iran. In Iran, Ghormeh is a popular Persian stew that is commonly eaten at home, as well as at restaurants and family gatherings.
How can we cook Ghormeh Sabzi? What is Ghormeh Sabzi made of?
In this article, I will share with you the recipe for a delicious stew. You can prepare this stew for your daily meals and serve it with rice and various side dishes.
Ingredients:
. 1 bunch parsley
. 1 bunch cilantro
. 1 bunch fenugreek leaves (or substitute with more parsley and cilantro)
. 2 onions, finely chopped
. 4 cloves garlic, minced
. 500g lamb or beef stew meat, cubed
.1 can (400g) red kidney beans, drained and rinsed
. 2 dried limes (limo Amani) – pierced
. 1 teaspoon turmeric
. Salt and pepper to taste
. Oil for frying
. Water
To begin with, you need to wash the parsley, cilantro, and fenugreek leaves thoroughly. After that, finely chop them into small pieces. Heat some oil in a pot and sauté chopped onions until they turn golden brown. In this step we add garlic and meat, cook until the meat is browned on all sides.
It is time for spices, turmeric, salt, and pepper. Mix the ingredients well, then add the chopped herbs that “have been sautéed for around 5 minutes.” Pour enough water into the pot to cover the mixture. Now, we waiting for the water to come to a boil.
After a while, add dried limoo amani you can use limoo amani powder or limoo amani paste, reduce heat, cover the pot, and simmer for about 1.5-2 hours until the meat is tender. In the next step, add kidney beans and continue cooking for another 30 minutes.
In the final, adjust the seasoning if needed and eat that with rice. You can serve Ghormeh Sabzi with many side dishes. Over the years, people have eaten this stew with different options.
Side Dishes:
Torshi
Torshi means pickled. Iranian have various pickled vegetables like garlic pickled or a mixed of different types of vegetables. You can find ready-made versions or try making your own pickled vegetables.
In this country, each cuisine is served with special pickles. For example, people eat Ghormeh Sabzi with “pickled eggplant” or “Pickled Haftebijar” is a type of mixed pickle that typically contains a combination of cauliflower, carrots, cucumber, and other vegetables.
Red onion
Salad Shirazi
This salad originates from Shiraz, a city in Iran. A refreshing salad made with diced cucumber, tomato, onion and dried mint dressed with verjuice if you don’t have verjuice you can use lime juice.
Mast o khiar
A yogurt and cucumber side dish seasoned with mint, salt, and pepper. You can add something else if you want like garlic or raisins.
Sabzi khordan
A platter of fresh herbs such as mint, basil, tarragon, and radishes.
These side dishes add variety and balance to the meal, providing different textures and flavors that complement the richness of the Ghormeh Sabzi.
While some ingredients might be readily available, others may require a visit to specialty stores or some homemade preparation. Ethnic or international markets are good places to start your search for these specific ingredients or ready-made side dishes.
