Ghorme Sabzi, the most popular Persian stew
Ghormeh Sabzi also known as khoresh Sabzi is a traditional Persian dish that can be traced back several centuries. Its origins can be traced to ancient Persia, where the use of herbs and vegetables was an integral part of the local cuisine. The dish is made with a combination of finely chopped herbs such as parsley, cilantro, and fenugreek, which are sautéed with onions and garlic in oil or butter. It is then typically cooked with chunks of tender meat, usually lamb or beef, along with red kidney beans, dried limes, and a blend of spices including turmeric and cinnamon. The slow cooking process allows the flavors to meld together, resulting in a rich and aromatic stew. Ghormeh Sabzi has become one of the most beloved and iconic dishes in Persian cuisine, representing the cultural heritage and culinary traditions of Iran.
All Ghormeh Sabzi Ingredients →
Methods
There are various approaches to preparing Khoresh Ghormeh among different families, but here is a straightforward recipe that is particularly suitable for first-time cooks interested in trying their hand at this traditional Persian dish.
I hope this recipe helps you make a delicious Ghormeh Sabzi!
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Here’s an easy recipe to cook Ghormeh Sabzi at home:
Ingredients:
- 500 grams of stewing beef, cut into bite-sized pieces
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of dried fenugreek leaves (optional)
- 1 cup of dried kidney beans, soaked overnight
- 1 cup of chopped fresh parsley
- 1 cup of chopped fresh cilantro
- 4 dried Persian limes (limoo amani)
- Salt and pepper to taste
Before starting to make the stew remember these two points if you want to have a better Ghormeh sabzi
First tip, Soak your kidney beans few hours in advance, (if you are not using cooked can) in order to reduce the bloating. And Secondly alway remember to fry your chopped herbs separately and let it aside.
Now Let’s start cooking
1. First heat the vegetable oil in a large pot and add the chopped onions and minced garlic, and sauté until the onions become translucent and golden brown.
2. Add the beef to the pot and cook until it is browned on all sides, then add some turmeric.
3. Drain the soaked kidney beans and add them to the pot. Stir well to combine with the meat and onions.
4. Pour enough water and let it simmer for about 2 hours, or until the meat becomes tender.
5. Once the meat is tender, add your herbs and the dried Persian limes to the pot. Simmer for an additional 30 minutes.
6. Serve the Khoresh Ghormeh hot with Persian saffron rice.
Remember, this recipe is just one variation of Khoresh Ghormeh, and you can always adjust the ingredients and cooking times to suit your personal taste preferences. Enjoy your culinary adventure!
