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Recipe of Persian herb stew

Recipe of Persian herb stew
Ghormeh Sabzi is a rich and aromatic Iranian stew made with a combination of herbs, beans, and meat (usually lamb or beef). This dish is a beloved classic in Iranian cuisine and is known for its deep flavors and unique blend of herbs. Serve it with rice for a complete and hearty meal.
4 Servings
90 min Preparation
Intermediate
Legumes

Ingredients

  • 1 cup dried kidney beans
  • 1 pound lamb or beef stew meat, cubed
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 2 cups chopped fresh parsley
  • 1 cup chopped fresh cilantro
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh fenugreek leaves (optional)
  • 1/4 cup vegetable oil
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • Juice of 2 limes or lemons
  • 1 dried lime (limoo amani), pierced
  • 2 cups water
  • 1 tablespoon dried fenugreek leaves (shanbalileh)

Join me and let's see how to make Persian herb stew

Instructions:

    Step 1
  • Rinse the kidney beans and soak them in water overnight or for at least 8 hours. Drain and set aside.
  • Step 2
  • In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become golden brown.
  • Step 3
  • Add the minced garlic and cubed meat to the pot. Cook until the meat is browned on all sides.
  • Step 4
  • Stir in the ground turmeric and cumin, and season with salt and black pepper.
  • Step 5
  • Add the chopped fresh parsley, cilantro, dill, and fenugreek leaves (if using) to the pot. Sauté the herbs for about 10-15 minutes until they reduce in volume and become aromatic.
  • Step 6
  • Drain the soaked kidney beans and add them to the pot, along with the dried lime.
  • Step 7
  • Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans and meat are tender.
  • Step 8
  • Check the seasoning and adjust with more salt or lime juice if needed.
  • Step 9
  • Add the dried fenugreek leaves (shanbalileh) and continue to simmer for an additional 10-15 minutes.
  • Step 10
  • Remove the dried lime before serving.
  • Step 11
  • Ghormeh Sabzi is traditionally served with steamed white rice. Enjoy your flavorful Iranian stew!

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