Best 2 Khoresh E Ghormeh Sabzi Persian Herb Bean And Lamb Stew Recipes

**Unveiling the Delights of Khoresh-e-Ghormeh-Sabzi: A Culinary Journey through Persia's Beloved Herb, Bean, and Lamb Stew**

Step into the vibrant world of Persian cuisine and discover the enticing flavors of Khoresh-e-Ghormeh-Sabzi, a delectable stew that has captured the hearts of food lovers for centuries. This traditional dish, deeply rooted in Iranian culinary heritage, is a symphony of aromatic herbs, tender beans, succulent lamb, and a symphony of spices that dance on the palate. Embark on a culinary adventure as we delve into the secrets of this beloved stew, exploring variations such as the vegetarian version, the one with dried limes, and the unique twist of using beef instead of lamb. Let's uncover the essence of Khoresh-e-Ghormeh-Sabzi and learn how to recreate this masterpiece in your own kitchen.

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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

KHORESHT-E GHORMEH SABZI - HERB & LAMB STEW

Khoresht-E Ghormeh Sabzi - Herb & Lamb Stew image

This is a Persian recipe, lamb stewed in various delicious greens with the tang of preserved lemon. Delicious when served with saffron butter rice. This recipe has been adapted from one I found in The Modern Magazine for Persian Weddings.

Provided by becy959

Categories Stew

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 ounce) can red kidney beans
1 handful fresh fenugreek leaves or 2 tablespoons dried fenugreek leaves
1 bunch parsley
3 small bunch coriander
2 bunches spring onions
1 handful dill
2 bunches chives or 2 bunches of shallot greens
360 g diced lamb
1 onion
1 large preserved lemon
salt and pepper
2 lemons, juice of
1 tablespoon olive oil

Steps:

Wash fresh herbs.
Chop finely and remove stalks/roots.
Fry the herbs (sprinkling in the dried fenugreek if using) in the olive oil, turning constantly, adding more oil when necessary until the herbs begin to darken (about 30 minutes).
Remove from heat and set aside.
Fry chopped onion in pan until soft.
Add meat and brown.
Stir in the herbs.
Add the beans and enough water to cover.
Put lid on pan and simmer gently for forty five minutes.
Slice the preserved lemon into quarters and add to stew.
Simmer gently for forty five minutes.
Add lemon juice, salt and pepper to taste.

Nutrition Facts : Calories 432, Fat 20.5, SaturatedFat 7.4, Cholesterol 88.1, Sodium 70.8, Carbohydrate 29.2, Fiber 8.4, Sugar 2.1, Protein 33

Tips:

To make the stew more flavorful, use high-quality lamb or beef. If you are using lamb, choose a cut with a good amount of marbling, such as the shoulder or leg.
Don't be afraid to use a variety of herbs in your stew. The more herbs you use, the more complex the flavor will be.
If you don't have access to fresh herbs, you can use dried herbs instead. However, be sure to use only about half the amount of dried herbs that you would use of fresh herbs.
Be patient when cooking the stew. It takes time for the flavors to develop. Simmer the stew for at least 2 hours, or even longer if you have time.
Serve the stew with rice or bread. You can also add a dollop of yogurt or sour cream to the top of the stew.

Conclusion:

Ghormeh Sabzi is a delicious and hearty stew that is perfect for a cold winter day. It is also a very versatile dish, as you can use a variety of different herbs and vegetables to make it. The stew is also relatively easy to make, so it is a great option for busy weeknights.

Whether you are a fan of Persian cuisine or just looking for a new and delicious stew to try, Ghormeh Sabzi is definitely worth a try. So next time you are looking for a new recipe, give this one a try. You won't be disappointed.

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