Ghormeh Sabzi - Persian Herb Stew
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 30 mins
-
Servings
4 people
-
Calories
497 kcal
-
Course
Main Course
-
Cuisine
Middle Eastern, Iranian
Ghormeh Sabzi - Persian Herb Stew
Report
Ghormeh Sabzi is a traditional Persian Herb Stew consisting of lamb (or beef), kidney beans, aromatic herbs, and dried limes.
Share:
Ingredients
For the Stew
- 1 tablespoon olive oil
- 750 g Diced lamb
- 1 large onion (diced)
- 1 teaspoon Turmeric
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- 400 g red kidney beans (cooked)
- 2 cups water
- 4 dried limes
- 1 juice of lemon
For Fried Herbs
- 1 tablespoon olive oil
- 2 cups spinach (chopped)
- 1 cup green parts of scallion (chopped)
- 1 cup flat-leaf parsley (chopped)
- ½ cup cilantro (chopped)
- 1 tablespoon dried fenugreek
Instructions
Preparing the Stew
- In a large pot or a Dutch oven, heat a tablespoon of olive oil over medium high heat.
- Add diced lamb and sauté until browned on all sides.
- Add diced onion, and sauté them until they are translucent.
- Stir in the red kidney beans, turmeric, black pepper, and salt, and sauté them for another minute.
- Add the water, give it a good stir, bring to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour.
Frying the Herbs
- When there is half an hour remaining, start sautéing the herbs.
- In a separate pan, heat a tablespoon of olive oil.
- Add chopped spinach, green parts of scallion, flat-leaf parsley, and cilantro.
- Sauté the herbs over medium-low heat until they are wilted and fragrant, which takes about 25-30 minutes.
- Stir in the dried fenugreek and sauté for a few more minutes, then remove from the heat.
Simmering the Stew Further with Herbs
- Once the stew has simmered for an hour, add the sautéed herbs.
- Stir in the dried lime and lemon juice after 30 minutes, and let it simmer for an additional half hour.
- As the stew simmers to its final thick consistency, a thin layer of oil should gradually rise to the top.
- Taste and adjust the seasoning if needed, and remember to remove the dried limes before serving.
Equipments used:
Notes
- If you're using dried kidney beans, I recommend soaking them in water overnight before cooking.
- This Persian herb stew should have a consistency similar to chili—thick and hearty. Avoid a watery texture. If you find the stew is too watery, simply increase the heat and allow the excess water to evaporate.
- As the stew simmers to its final thick consistency, a thin layer of oil should gradually rise to the top.
- Remember to remove the dried limes before serving. While they add a wonderful tangy flavor, they are used for infusion and are not typically consumed.
- Serve this delicious Ghormeh Sabzi stew with plain steamed rice, and Shirazi Salad or Cacik (Turkish Yogurt Dip) for a complete and authentic meal.
Nutrition Information
Show Details
Calories
497kcal
(25%)
Carbohydrates
38g
(13%)
Protein
49g
(98%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
122mg
(41%)
Sodium
740mg
(31%)
Potassium
1329mg
(38%)
Fiber
12g
(48%)
Sugar
4g
(8%)
Vitamin A
3090IU
(62%)
Vitamin C
56mg
(62%)
Calcium
137mg
(14%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 38g | 13% |
| Protein | 49g | 98% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 122mg | 41% |
| Sodium | 740mg | 31% |
| Potassium | 1329mg | 28% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 3090IU | 62% |
| Vitamin C | 56mg | 62% |
| Calcium | 137mg | 14% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
