Best Ghormeh Sabzi Recipes

GHORMEH SABZI (PERSIAN HERB STEW)

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.

KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)

Steps:

• In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
• Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
• In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
• Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
• In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
• Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
• Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
• When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
• As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
• Serve hot with Persian rice and mast-o khiar.

GHORMEH SABZI

Steps:

• Heat a large skillet over medium heat; add 1/4 cup vegetable oil to warm. Add chopped herbs and saute until slightly darker but not black, about 10 minutes. Remove the herbs from the heat and set aside.
• Heat a large saucepan or pot with a lid over medium-high heat; add remaining 1/4 cup vegetable oil to warm. Add chopped onion and minced garlic and saute until golden brown, about 5 minutes. Add the turmeric and chunks of meat. Continue to saute until meat is browned on outside and the juices have begun to render, creating a thin sauce in the pan, 5 to 7 minutes. Add the sauteed herbs and fold into the meat/onion mixture. Add kidneys beans, black pepper, salt, dried limes and 10 cups water. Bring to boil, then reduce heat to medium-low, cover and let simmer, making sure to check water level throughout cooking time, until the meat is tender enough to shred with a fork, 4 to 5 hours. (It's important not to let the top get dry; add water if necessary.) Season with salt and pepper to taste. Serve with steamed basmati rice.

VEGETARIAN GHORMEH SABZI

Steps:

• Heat olive oil in a pot over medium-high heat. Saute onion in the hot oil until golden, 7 to 10 minutes. Mix in turmeric until onion is coated. Add soy sauce, salt, and pepper. Stir in parsley, green onions, and cilantro, adjusting soy sauce to taste. Cook and stir until herbs are sufficiently wilted, 3 to 4 minutes. Add fenugreek and saute until incorporated.
• Pour in water and add lemon slices. Reduce heat to medium-low and let simmer, uncovered, stirring occasionally and adding more water if necessary, about 20 minutes, adding kidney beans about 10 minutes before serving; sooner than this might make them mushy.

GHORMEH SABZI - PERSIAN GREEN STEW

Steps:

• Trim meat and cut into 3/4" cubes.
• Fry onion over medium heat in half of the oil until golden.
• Add turmeric and fry for 2 more minutes.
• Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown.
• Reduce heat.
• Add water, drained kidney beans, salt and pepper to taste.
• Cover and simmer gently for about an hour or until meat is tender.
• Fry potatoes over high heat in the remaining oil until lightly browned.
• Add to sauce, leaving oil in the pan.
• Cover and simmer for 10 minutes.
• Add prepared vegetables to frying pan and fry over medium heat until wilted.
• Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
• Adjust seasoning and serve with white rice.

NOT-QUITE-PERSIAN GHORMEH SABZI (GREEN STEW) FOR THE SLOW COOKER

Steps:

• Mix diced potatoes and kidney beans in a slow cooker.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook beef and onion in hot oil until both are beginning to brown, about 7 minutes; season with turmeric, 1 teaspoon salt, and black pepper. Transfer beef mixture to the slow cooker.
• Heat remaining olive oil in the skillet over medium-high heat. Saute spinach, parsley, cilantro, and chives in the skillet until slightly wilted, 5 to 6 minutes; add to the slow cooker.
• Stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.
• Cook on High for 4 hours. Adjust salt as needed.

KHORESHT-E GHORMEH SABZI - HERB & LAMB STEW

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.

GHORMEH SABZI

Steps:

• Wash all the greens (parsley, cilantro, spinach chives, green onion, and leeks) to remove all dirt and sediment.
• Using a food blender chop all the greens finely. I do not remove the storks if they are fresh as this gives added fibre. but this is a matter of taste
• Fry the greens in a wok or large pan with the olive oil until they have wilted and shrunk in size. This will take about 25-30 minutes.
• Then add the turmeric, pepper when the greens have wilted. Add the drained beans and the 3 cups of water
• Bring this mixture to a boil, then let simmer for 30-45 minutes. While the mixture is simmering, remove the skins of the dried limes, returning the flesh of the limes to the stew. (If you use fresh limes it will make it very bitter but the cure for this is coconut milk)
• Add tomato paste and continue to simmer for 10-15 minutes. Add lemon juice right before serving. Adding it gradually based on taste
• I serve the stew on its own, but you can serve with basmati rice. If you prefer to use meat instead of beans just add Kidney beans and cubed braising steak or lamb wich is more traditional.

SUZANNE'S GHORMEH SABZI

Steps:

• Wash thoroughly, drain, and chop in processor until it looks like chopped greens. Set aside.
• In large high pan, put small amount of canola oil in with 1 good size onion sliced.
• Saute onion and put 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon.
• When onion is pretty well sauteed with spices, add your cubed meat.
• Brown meat with onion and add salt and pepper.
• Add about 48ounces of water, 1/2 cup lemon juice to start, and 6 dried lemons ( have to puncture the lemons). If too thick, gradually add water little at a time because this will simmer away.
• In separate skillet, brown greens in canola oil stirring constantly so they don't burn. You just want to saute them good and then add greens to meat.
• Turn heat down and simmer.
• Here's the trick, the longer this cooks, the better the flavor savor's through it. You can start with covering the pan with a lid, stirring occasionally and then if you take the lid off, and there is too much water, simmer high so the water boils off. Stir so bottom doesn't stick. You kind of have to "eye ball" this and know what the consistency should look like. As I mentioned, if it looks too watery, boil sabzi/ meat mixture until right consistency. Taste to see if you need more salt, or more lemon juice. If you want more a sour taste, add lemon juice gradually.
• I usually cook this in the morning and let it simmer slowly all day, stirring at times. Make sure you have enough water on it though.
• Hope this doesn't confuse anyone. Let me know how yours comes out -- Serve over rice -- Enjoy!

GHORMEH SABZI RECIPE

Steps:

• Please note that for this recipe you will need to soak your beans for a few hours. 1. Small dice onion and mince garlic. Sauté in oil until translucent. Add turmeric and stir well. 2. Cut meat in cubes and add to onion. Season with salt and pepper and allow to brown on all sides. 3. Make a couple of small holes in each of the dried limes. Add to the meat along with the beans. Add 4 cups of water, cover, and cook on medium for 1 hour. 4. In the mean time fine chop herbs. 5. Sauté herbs in oil for a few minutes until you smell the aroma of the herbs. This is a very important step in making this recipe. I highly recommend that you don't skip it because it really does make a difference in the taste. 6. Add herbs to the meat and beans. Cook covered on medium low for 2 to 2 1/2 hours. Make sure to stir the pot every so often and also taste and adjust seasoning. 7. Note that some people either add lemon juice or ground dried limes to Ghormeh Sabzi along with the whole dried limes. Personally, I find that the four dried limes add enough tang to this stew. Serve over chelow, white rice.