Best 2 Ghormeh Sabzi Persian Herb Stew Recipes

Embark on a culinary journey to the heart of Persia with our exquisite Ghormeh Sabzi, a symphony of flavors and textures that will tantalize your taste buds. This traditional Persian herb stew, also known as Ghormeh Sabzi, is a delightful blend of aromatic herbs, succulent lamb, and tender kidney beans, harmoniously simmered in a rich tomato-based broth.

Discover the secrets of preparing Ghormeh Sabzi through our collection of carefully curated recipes, catering to various dietary preferences and culinary skills. Whether you're a seasoned home cook looking to elevate your Persian cuisine repertoire or a novice seeking a flavorful adventure, our step-by-step instructions and expert tips will guide you towards creating an authentic Ghormeh Sabzi that will impress your family and friends.

Immerse yourself in the vibrant flavors of our classic Ghormeh Sabzi recipe, featuring tender lamb simmered with an array of fresh herbs, including parsley, cilantro, and fenugreek, along with dried limes and kidney beans. For a vegetarian delight, explore our meatless Ghormeh Sabzi variation, where meaty mushrooms replace the lamb, providing a savory and satisfying plant-based alternative.

Indulge in the richness of our Ghormeh Sabzi with beef recipe, where succulent beef chunks are braised in a flavorful blend of herbs and spices, creating a hearty and comforting stew. Experience the taste of tradition with our authentic Ghormeh Sabzi recipe, a beloved dish that has been passed down through generations, capturing the essence of Persian culinary heritage.

Our collection of Ghormeh Sabzi recipes also includes a quick and easy version, perfect for busy weeknights or those short on time. With a few simple shortcuts and clever ingredient substitutions, you can still enjoy the deliciousness of this Persian classic without compromising on taste.

Whether you prefer the classic lamb-based Ghormeh Sabzi, the vegetarian mushroom variation, the hearty beef version, or the quick and easy rendition, our recipes will guide you towards creating a memorable Ghormeh Sabzi experience. Prepare to be captivated by the symphony of flavors and aromas that this iconic Persian dish has to offer.

Here are our top 2 tried and tested recipes!

GHORMEH SABZI (PERSIAN HERB STEW)

Ghormeh Sabzi (Persian Herb Stew) image

Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.

Provided by marybakes

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h9m

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup canola oil, divided
1 large yellow onion, finely chopped
1 teaspoon ground turmeric
1 ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes
1 ½ cups finely chopped spinach
1 cup finely chopped green onions (green part only)
½ cup finely chopped Italian flat-leaf parsley
¼ cup finely chopped cilantro
¼ cup finely chopped chives
¼ cup finely chopped fenugreek leaves
1 ½ cups water, or more as needed
salt and ground black pepper to taste
1 lemon, juiced
4 dried Persian limes (limoo amani), or more to taste
1 (15 ounce) can red kidney beans, drained and rinsed

Steps:

Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

Nutrition Facts : Calories 343.6 calories, Carbohydrate 18.6 g, Cholesterol 51.5 mg, Fat 22.6 g, Fiber 7.5 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 226 mg, Sugar 1.7 g

KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)

Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew) image

There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn't the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don't be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.

Provided by Samin Nosrat

Categories meat, soups and stews, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

1 1/2 pounds lamb shoulder or beef chuck, trimmed and cut into 2-inch pieces
1 heaping teaspoon ground turmeric
Fine sea salt and freshly ground black pepper
1/2 cup dried kidney beans
3 tablespoons plus 1/4 cup extra-virgin olive oil
1 large yellow onion, thinly sliced
1 pound Italian parsley (about 3 large bunches)
1 pound cilantro (about 3 large bunches)
2 bunches chives
1 bunch scallions, roots trimmed
1 tablespoon dried fenugreek leaves
4 Omani (dried Persian) limes, rinsed and punctured multiple times with a fork
1/4 teaspoon crumbled saffron threads
Polo Ba Tahdig (Persian Rice With Bread Crust), for serving
Mast-o Khiar or plain yogurt, for serving

Steps:

In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
Serve hot with Persian rice and mast-o khiar.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will make the cooking process much smoother.
Use fresh herbs: Fresh herbs are essential for making a flavorful ghormeh sabzi. If you can, use a variety of herbs, such as parsley, cilantro, and chives.
Don't overcrowd the pot: When you add the meat and vegetables to the pot, make sure there is enough space for them to cook evenly. If the pot is too crowded, the food will steam instead of fry, and it will not have as much flavor.
Cook the meat until it is browned: The meat should be cooked until it is browned on all sides. This will help to develop the flavor of the stew.
Simmer the stew for at least 30 minutes: This will allow the flavors of the ingredients to meld together and create a delicious stew.
Serve with rice: Ghormeh sabzi is traditionally served with rice. You can also serve it with bread or flatbread.

Conclusion:

Ghormeh sabzi is a delicious and hearty Persian stew that is perfect for a cold winter day. It is made with lamb or beef, fresh herbs, and vegetables. The stew is simmered in a flavorful broth until the meat is tender and the vegetables are cooked through. Ghormeh sabzi is typically served with rice, but it can also be served with bread or flatbread.