Persian Ghromeh Sabzi
Proud to say I’ve perfected my Ghormeh Sabzi recipe! This iconic dish is the ultimate comfort meal, often hailed as the “king of Persian stews.” From what I’ve gathered, everyone makes it a little differently, but here’s my personal recipe––Persian-Armenian AND white guy approved!
Ingredients
- 2 pounds stew meat
- 2 cans 15 oz of red kidney beans
- 4 bunches parsley
- 4 bunches of cilantro
- 2 tablespoons dried fenugreek
- 2 bunches of green onions green parts only
- 1 large yellow onion finely chopped
- 7 dried lemons limoo amani
- 6 cups of water
- A few tablespoons of olive oil for cooking meat and greens
- salt to taste
- papper to taste
- 3 tablespoons of turmeric
Instructions
Meat
- Chop onion.
- Heat a large pot over medium heat. Add olive oil and sauté the chopped onion until it turns translucent and lightly golden.
- Rinse the stew meat, then add it to the pot. Cook for about 5-7 minutes, stirring occasionally, until browned on all sides.
- Season the meat with salt, pepper, and turmeric.
- Mix well and cook for an adidtional 2-3 minutes to allow the spices to infuse into the meat.
Herbs
- Wash all the herbs thoroughly and pat them dry.
- Roughly chop the herbs into smaller pieces, then add them to a food processor. Pulse until the herbs are finely chopped but not pureed.
- Heat a large pan over medium heat.
- Add olive oil to the pan, followed by the chopped herbs.Stir to coat the herbs evenly with oil.
- Add the dry fenugreek to the herb mixture.
- Mix the herbs and cook for about 5-10 minutes, stirring frequently to prevent burning. The herbs should be fragrant and slightly darkened, with a rich, earthy aroma.
Combining Everything
- Combine the cooked herbs with the onions and stew meat in the pot. Stir everything together until well mixed.
- Add 6 cups of water to your pot and stir.
- Increase the heat to bring the mixture to a boil.
- Pierce the dried limes with a fork or knife to release their flavor, then add them to the pot.
- Stir and let boil for about 5 minutes.
- Lower the heat to medium-low, cover, and let simmer for about 1.5 hours.
- Stir occasionally to prevent sticking.
- Add the kidney beans to the pot.
- Continue to cook for an additional 25-30 minutes, or until the meat is tender.
- Serve with rice, a side of labneh, and enjoy!
Notes
- More Protein: Feel free to use more meat if you want extra protein.
- Lamb vs. Beef: Some people prefer cooking this dish with lamb instead of beef. I personally prefer beef, but feel free to choose according to your taste
- Fenugreek Substitute: You can substitute the dry fenugreek with 1 bunch of fresh fenugreek. I’ve tried both, but I find that dry fenugreek offers a richer flavor.
- Dried Lemons: These are a key ingredient, and I highly recommend using them. If you don't have dried lemons, you could use 3-4 tablespoons of lemon juice as a substitute, but I advise against it if possible.
- Greens: You can purchase ready-made, frozen greens from your local Iranian or Middle Eastern store. However, I prefer using fresh greens for a more vibrant flavor.
