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I'm obsessed with ghormeh sabzi! This Persian stew holds a special place in my heart. Rich, aromatic, and bursting with flavor, it's comfort food at its finest. Tender lamb or beef mingles with tangy dried limes and a medley of fragrant herbs. Trust me, once you try this hearty dish, you'll be hooked. Let's dive into making this Iranian classic that'll transport your taste buds straight to Tehran!
Ingredients for Ghormeh Sabzi Stew
- Lamb or beef: Adds richness and depth to the stew, providing a hearty base for the flavorful herb and bean combination.
- Onion: Offers a savory sweetness that enhances the overall taste of the stew, creating a well-rounded flavor profile.
- Fresh parsley: Adds a fresh, herbaceous flavor to the stew, contributing brightness and a pop of green color.
- Fresh cilantro: Provides a citrusy, aromatic note to the stew, enhancing the overall herbaceous and fresh taste.
- Fresh chives: Imparts a mild onion flavor to the stew, complementing the other herbs and adding a subtle sharpness.
- Fenugreek leaves: Bring a unique, slightly bitter taste to the stew, adding depth and complexity to the overall flavor profile.
- Kidney beans: Offer a creamy texture and earthy flavor to the stew, providing a good source of plant-based protein and fiber.
- Vegetable oil: Used for sautéing the ingredients and adding richness to the stew, helping to marry the flavors together.
Read more: Mulligatawny Stew
Essential Tools for Making This Delicious Stew
- Knife: Essential for chopping onions, herbs, and meat to prepare the ingredients for the stew.
- Large pot: Needed to cook the stew and simmer the ingredients together to develop the flavors.
Ghormeh Sabzi Stew Recipe
A traditional Persian herb stew made with fresh herbs, kidney beans, and tender meat.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 500 g Lamb or beef, cubed
- 1 large Onion, finely chopped
- 2 cups Fresh parsley, chopped
- 1 cup Fresh cilantro, chopped
- 1 cup Fresh chives, chopped
- 1 cup Fenugreek leaves, dried
- 1 cup Kidney beans, soaked overnight
- 2 tbsp Vegetable oil
- 1 tsp Turmeric
- 1 tsp Salt
- 1 tsp Black pepper
- 2 dried Limes
Read more: Beefless Stew Recipe
Instructions:
- 1. Heat the oil in a large pot over medium heat. Add the chopped onion and cook until golden.
- 2. Add the cubed meat and turmeric to the pot. Cook until the meat is browned on all sides.
- 3. Stir in the chopped parsley, cilantro, chives, and dried fenugreek leaves. Cook for a few minutes until the herbs are wilted.
- 4. Add the soaked kidney beans, dried limes, salt, and pepper. Pour in enough water to cover the ingredients. Bring to a boil, then reduce the heat and simmer for about 2 hours, until the meat and beans are tender.
- 5. Adjust seasoning to taste and serve hot with rice.
Notes:
Ghormeh Sabzi is a beloved Persian dish known for its unique flavor profile. The dried limes add a distinct tanginess that complements the fresh herbs.
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gCholesterol: 60mgSodium: 500mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 5mg
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Tried this recipe?Let us know how it was!
Read more: Nikujaga Stew Recipe
Tips for Making Ghormeh Sabzi Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as instructed but do not add the kidney beans.
- Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer the stew to a freezer-safe container or bag, leaving some room for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw the stew overnight in the refrigerator and warm it on the stovetop.
In Persian cuisine, the combination of fresh herbs like parsley, cilantro, and chives in ghormeh sabzi stew not only adds flavor but also provides a unique depth to the dish that intensifies as it simmers.
Common Questions About Preparing This Persian Dish
FAQ:
Can I use chicken instead of lamb or beef in this ghormeh sabzi stew recipe?
Yes, you can substitute chicken for lamb or beef in this recipe. Just adjust the cooking time as chicken cooks faster than red meat.
How long should I soak the kidney beans for this stew?
It's best to soak the kidney beans overnight to ensure they cook thoroughly and evenly in the stew.
Can I use fresh fenugreek leaves instead of dried in this recipe?
Yes, you can use fresh fenugreek leaves instead of dried. Just adjust the quantity as fresh leaves have a milder flavor than dried.
Do I need to remove the seeds from the dried limes before adding them to the stew?
No, you can add the whole dried limes to the stew. They will infuse the dish with a tangy flavor as they cook.
Can I freeze the ghormeh sabzi stew for later?
Yes, you can freeze this stew for later. Just let it cool completely before transferring it to a freezer-safe container.
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