Ghormeh Sabzi – Persian Herb Stew
Material: Red Meat
Meal: Main
Cooking: 180 Minutes
Preparation: 300 Minutes
Ghormeh Sabzi – Persian Herb Stew
Ingredients :
- 1 cup dry kidney beans See the notes if you want to use canned beans
- 4 bunches parsley
- 3 bunches cilantro
- 2 bunches chives
- 1 bunch fenugreek or 1 tbsp dry fenugreek leaves
- 1/3 cup vegetable oil + 3 tbsp vegetable oil
- 1 yellow onion diced
- 1.5 lb beef or lamb cubed
- 1 tsp turmeric
- 4-5 cups water
- 4-5 Persian dried limes Limoo amani, soaked in water for an hour
- Salt and pepper to taste
- Mahram mixed pickle
Recipes :
Soak kidney beans in a bowl of water for 2-3 hours.Wash parsley, cilantro, chives and fenugreek. Pat dry and chop very finely.Heat a dry pan on low heat and saute the herbs for about 10 minutes until they dry out a bit. Add 1/3 cup vegetable oil and saute for 15 more minutes on low heat. Set aside.
Heat 3 tbsp vegetable oil in a large pot over medium heat. Saute onion until translucent.Add cubed beef or lamb and turmeric, Saute until the color is light brown.Add 4-5 cups of water and bring to boil, then turn the heat to medium-low so it simmers lightly.
Rinse kidney beans and add it to the stew.Cover and cook for 30 minutes.Add sauteed herbs and cover. Cook for 1 – 1 1/2 hour on low heat.Poke Persian dried limes with a fork and add them to the stew, cook for another 15 minutes.
Serve with Persian Steamed White Rice
Mehram products used :
