Discover the essence of Persian cuisine with Ghormeh Sabzi, a tantalizing herb stew that's been a staple in Iranian households for centuries. This aromatic dish is a symphony of fresh herbs, tender meat, and tangy dried limes, simmered to perfection. Each bite offers a taste of Persian tradition and hospitality, making it a beloved comfort food that warms both the heart and soul.
Preparation and Cooking Time
- Preparation Time: 30 minutes
- Cooking Time: 2 hours 30 minutes
- Total Time: 3 hours
Servings and Serving Size
- Servings: 6
- Serving Size: 1 bowl
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 20g
- Carbohydrates: 15g
- Fat: 23g
- Fiber: 4g
- Sugar: 2g
- Sodium: 600mg
Ingredients
- 500g (1.1 lbs) beef or lamb, cut into cubes
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 200g (7 oz) fresh parsley, chopped
- 200g (7 oz) fresh cilantro, chopped
- 200g (7 oz) fresh chives or green onions, chopped
- 100g (3.5 oz) fenugreek leaves (fresh or dried)
- 4 dried limes (limoo amani), pierced
- 1 can (400g/14 oz) kidney beans, drained and rinsed
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 2 teaspoons salt (adjust to taste)
- 1/4 cup vegetable oil
- 4 cups water
Method of Preparation
- Wash and finely chop the parsley, cilantro, and chives or green onions. If using fresh fenugreek, chop it finely. If using dried fenugreek, rehydrate in a little warm water.
- Heat half of the vegetable oil in a large pan over medium heat. Add the chopped herbs and sauté until they are wilted and fragrant, about 10-15 minutes. Set aside.
- In a large pot, heat the remaining oil over medium heat. Add the chopped onions and sauté until golden brown. Add the minced garlic and sauté for another minute.
- Add the meat cubes to the pot and brown them on all sides.
- Sprinkle turmeric, salt, and black pepper over the meat and stir well. Add the dried limes, piercing them with a fork before adding.
- Add the sautéed herbs to the pot and mix well. Pour in the water, bringing the mixture to a boil.
- Reduce the heat to low, cover, and let it simmer for about 2 hours, stirring occasionally, until the meat is tender.
- About 30 minutes before the end of the cooking time, add the kidney beans to the stew. Adjust seasoning with more salt if needed.
- Serve the Ghormeh Sabzi hot, accompanied by steamed basmati rice.
Tips for Culinary Success
- Use fresh herbs for the best flavor. If fresh fenugreek is unavailable, dried fenugreek can be used, but rehydrate it first.
- The dried limes give the stew its distinctive tangy flavor. If unavailable, you can substitute with fresh lime juice, but the flavor will differ slightly.
- Letting the stew simmer slowly ensures the meat becomes tender and the flavors meld beautifully.
Frequently Asked Questions (FAQs)
Can I use chicken instead of beef or lamb?
- Yes, you can use chicken, but the cooking time will be shorter. Use bone-in chicken for more flavor.
Can I make this stew vegetarian?
- Absolutely! Replace the meat with more kidney beans or a mix of beans and add vegetables like mushrooms or eggplant for extra texture.
What can I use instead of dried limes?
- Fresh lime juice or lemon juice can be used, but the dried limes provide a unique flavor that's hard to replicate.
Indulge in a bowl of Ghormeh Sabzi, where each spoonful is a journey to the heart of Persian culinary tradition. Whether enjoyed with family or served at a gathering, this herbaceous, savory stew is sure to captivate and comfort.