Ghormeh Sabzi

Name: Ghormeh Sabzi
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Cuisine: Middle Eastern
Ingredients: 100g Scallion (optional); 100 g Parsley (optional); 50 g Coriander (optional); 25 g Fenugreek (optional); 25g Spinach (optional); 2 tbsp classic olive oil; 3 Tbsp olive oil; 200g Stew meat (preferably lamb); 2 Tbsp ground black pepper; 2 Tbsp lemon juice; 1tsp garlic powder; 1/2 tsp cinnamon powder; 1 onion; 1 tsp tomato paste (optional); 2tsp tumeric; 2 tsp salt; 2 Dried lime; 0.5 cup Red kidney beans

7 steps

Prep:15minCook:2h 20min

Ghormeh Sabzi is a simple famous Persian stew that is most Persian's favorite Persian dish. Like many other dishes from Persian cuisine, it has a vegetable base with meat on top. There are several recipes for this stew, to the level that almost every Iranian family has its own recipe, the difference among these recipes is in the vegetable mix itself or the spices being used in the process. You can make it using lamb or beef stew meat but it is highly recommended to use lamb.

Updated at: Thu, 17 Aug 2023 05:05:57 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories332.5 kcal (17%)

Total Fat20.7 g (30%)

Carbs21.9 g (8%)

Sugars1.8 g (2%)

Protein17 g (34%)

Sodium1208 mg (60%)

Fiber5.4 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

The vegetable mix (otherwise, use 150 g premixed Ghormeh Sabzi mix from the supermarket)

100gScallion

100gParsley

50gCoriander

25gFenugreek

25gSpinach

2 Tbspolive oil

Stew

3 Tbspolive oil

200gStew meat

preferably lamb

2 Tbspground black pepper

2 Tbsplemon juice

1 tspgarlic powder

½ tspcinnamon powder

1onion

1 tsptomato paste

optional

2 tsptumeric

2 tspsalt

2Dried lime

½ cupRed kidney beans

Instructions

Approach 1: Preparing the mix from the fresh vegetables

Step 1

Chop all the vegetables as fine as you can without making it watery. Heat up the oil in a pan on high heat. Once the oil is ready put the mix in the pan and slowly move around the mix until the mix turns a little bit darker. You can prepare the mix and freeze it for later.

Pan

Scallion100g

Parsley100g

Coriander50g

Fenugreek25g

Spinach25g

Approach 2: Prepare the mix from dried supermarket mix

Step 2

Let the mix soak in water for 45 minutes. Using a strainer, get rid of the excessive water. Fry the mix in the pan for 5 minutes.

Bowl

Strainer

Pan

Preparing red kidney beans

Step 3

If you do not want to use the beans from the can, you can soak should soak the beans for 6 hours, remember to change the water at least twice during that time. Finally, cook them for 30 minutes on low medium heat in boiling water.

Pot

Bowl

Red kidney beans½ cup

Stew

Step 4

Chop the onions as fine as you can and then fry them in the pot you want to cook the stew in (not your pan) till their color changes.

Pot

Knife

Cutting Board

onion1

olive oil3 Tbsp

Step 5

In the pot, push the fried oily onions to the side and add all spices and fry them for a few seconds. Add meat to the pot and stir until you see that the stew is turning brown. Let it sit for a few minutes. Toward the end, add the salt to the stew, this will prevent the meat from getting chewy. In a separate pot start boiling the yellow split peas.

Pot

Stew meat200g

tumeric2 tsp

salt2 tsp

cinnamon powder½ tsp

garlic powder1 tsp

Step 6

Add the cooked red kidney beans (or red kidney beans from the can). Add boiling water and finally add the vegetable mix to the pot. Let the stew cook for ~80 minutes

Scallion100g

Parsley100g

Coriander50g

Fenugreek25g

Spinach25g

Step 7

Add dried lime and lemon juice, stir a little bit, and continue cooking. Let the stew cook for ~30-45 minutes on low heat. If you want a little bit thicker stew, now is a good time to add tomato paste. remember unlike most of the Persian stews, you do not need to fry the tomato paste before adding it to the stew.