Gormeh Sabzi is a classic and traditional Persian herb stew and is known for its savoury, sweet, and slightly sour taste. Pair this with traditional Persian saffron rice!
| INGREDIENTS | AMOUNT |
| Meat- Lamb or Beef or Chicken | 0.5-1 Kg |
| Red kidney beans | 2 Cans |
| Large yellow onion | 1 |
| Parsley | 4 Bunches |
| Coriander | 2 Bunches |
| Green/Spring onions | 2 Bunches |
| Dried Fenugreek | 2 Tablespoons |
| Dried Lemons (Limoo Amani) | 4-5 |
| Turmeric | 2 Tablespoons |
| Salt and pepper | To taste |
| Olive Oil | |
| Water | 4-6 cups |
- Clean and wash the herbs and then dry thoroughly.
- Chop the parsley, coriander, and spring onions finely in a food processor.
- Heat 3 tbs of olive oil in a large skillet over medium heat and saute the chopped fresh herbs for about 10 minutes, stir frequently. Also add the 2 tablespoons of dried fenugreek. Top tip- too much fenugreek will cause ghormeh sabzi to taste bitter.
- Once the herbs are sauted set them aside.
- Add 2 tablespoons of olive oil in a large pan and saute the chopped onions until they become golden brown.
- Add the meat, turmeric, salt, pepper and fry until all sides are brown.
- Add the fried herbs and dried lemons.
- Pour in enough water to cover the mixture by about 2 inches.
- Bring this to a boil on high heat for just a couple of minutes.
- Then lower the heat, cover and cook on medium to low heat for at least 90 minutes. Keep stirring and add more water if needed.
- Add the kidney beans and reduce the heat to its lowest setting.
- Simmer for another 30 minutes.
- Serve the ghormeh sabzi with Persian Saffron Rice
Amateur Food Blog 