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LimooTorsh
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Ghormeh Sabzi also known as khoresh Sabzi is a traditional Persian dish that can be traced back several centuries. Its origins can be traced to ancient Persia, where the use of herbs and vegetables was an integral part of the local cuisine. The dish is made with a combination of finely chopped herbs such as parsley, cilantro, and fenugreek, which are sautéed with onions and garlic in oil or butter. It is then typically cooked with chunks of tender meat, usually lamb or beef, along with red kidney beans, dried limes, and a blend of spices including turmeric and cinnamon. The slow cooking process allows the flavors to meld together, resulting in a rich and aromatic stew. Ghormeh Sabzi has become one of the most beloved and iconic dishes in Persian cuisine, representing the cultural heritage and culinary traditions of Iran.
Ingredients:
500 grams of stewing beef, cut into bite-sized pieces
1 large onion, finely chopped
3 cloves of garlic, minced
2 tablespoons of vegetable oil
2 tablespoons of dried fenugreek leaves (optional)
1 cup of dried kidney beans, soaked overnight
1 cup of chopped fresh parsley
1 cup of chopped fresh cilantro
4 dried Persian limes (limoo amani)
Salt and pepper to taste
Before starting to make the stew remember these two points if you want to have a better Ghormeh sabzi
First tip, Soak your kidney beans few hours in advance, (if you are not using cooked can) in order to reduce the bloating. And Secondly alway remember to fry your chopped herbs separately and let it aside.
Method:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the diced onion and sauté until golden brown.
2. Add the garlic and sauté for another minute.
3. Add the meat to the pot and cook until browned on all sides.
4. Add the chopped parsley, cilantro, scallions, chives, and fenugreek leaves (if using) to the pot. Stir well to combine.
5. Add the turmeric, black pepper, and salt to the pot. Stir well to combine.
6. Pour in the water and bring the mixture to a boil. Reduce the heat to low and simmer for 2 hours, stirring occasionally.
7. Add the kidney beans to the pot and continue to simmer for another 30 minutes.
8. Stir in the lemon juice and serve hot with steamed rice.
I hope this recipe helps you make a delicious Ghormeh Sabzi!
Tinned Persian food
