Best 4 Persian Stew Gormeh Sabzi Recipes

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**Discover the Enchanting Flavors of Persian Stew: A Culinary Journey through Gormeh Sabzi and Other Delights**

Embark on a tantalizing culinary adventure with Gormeh Sabzi, a jewel of Persian cuisine. This delectable stew, pronounced "gor-meh sah-bee," is a symphony of flavors and textures, featuring an array of fresh herbs, aromatic spices, succulent lamb, and tender beans. As you delve into this beloved dish, you'll be captivated by its vibrant green hue, a testament to the generous use of herbs like parsley, cilantro, and fenugreek.

Our comprehensive guide to Gormeh Sabzi provides everything you need to recreate this culinary masterpiece in your own kitchen. We'll take you step-by-step through the process, ensuring that you capture the authentic flavors and aromas that define this dish. But our journey doesn't stop there. We've also included a collection of equally enticing Persian recipes that will transport you to the vibrant streets of Tehran and beyond.

From the aromatic Tahdig, a crispy rice dish with a golden crust, to the comforting Ash Reshteh, a hearty noodle soup brimming with beans and herbs, our curated selection of recipes offers a taste of Persia's rich culinary heritage. Whether you're a seasoned chef or a home cook looking to explore new flavors, our guide will empower you to recreate these beloved dishes and bring the magic of Persian cuisine to your table.

So, prepare your taste buds for an extraordinary journey as we delve into the world of Gormeh Sabzi and its captivating companions. Let the vibrant flavors and aromas of Persian cuisine fill your kitchen and captivate your senses.

Here are our top 4 tried and tested recipes!

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

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.

GHORMEH SABZI



Ghormeh Sabzi image

Ghorme Sabzi or Persian herb stew is undoubtedly the nation's most-loved dish and there's no need to discuss the popularity of Ghormeh Sabzi among the Iranian.

Provided by PersianGood Team

Categories     Main Course

Number Of Ingredients 10

300 grams chives
300 grams coriander
300 grams parsley
100 grams 100
500 grams (boned) meat cubes
2/3 glass kidney beans
5 dried limes
1 big onion
Unripe grape juice as much as required
Salt, pepper and turmeric, as much as required

Steps:

  • The night (about 12 hours) before you want to cook this dish, leave the kidney beans in some water so that they will absorb some of it. It's a good idea to change and replace the water two or three times.
  • Dice the onion. Use some oil to stir fry it in a pot. In order to make it look better and more delicious, after they've been fried add a little turmeric.
  • Cut and chop the (boned) meat cubes and add them to the onions. Fry them until the color of the meat has changed.
  • Use a different pot to cook the kidney beans. You don't need to cook them completely, just cook them until they are half-cooked.
  • Add 3 glasses of boiling water to the onion and meat cubes. Cover the pot with its lid. Lower the flame of the gas burner because the meat needs to be cooked over a longer period of time with little heat.While the meat is being cooked, wash the vegetables and chop them into small pieces. In a pan, fry them.
  • When the meat is half-cooked, separate the water and the kidney beans from each other. Add the kidney beans and the fried vegetables to the meat cubes. Now, we must add the dried limes. But remember, before you add them to the stew, you must pierce them using a fork. After adding the dried limes, pour two or three glasses of water into the pot.
  • Almost after leaving the pot on the gas burner for two hours, the stew must be well-prepared. Now, it's time to add the flavors, salt and unripe grape juice. In order for the tastes to blend, leave the pot on the gas burner for one more hour.

PERSIAN STEW - GORMEH SABZI



Persian Stew - Gormeh Sabzi image

For ZWT 6 - Middle East. I got this recipe from the LA Times about 15 years ago. While it is pretty labor intensive compared to most cooking today, it is worth the effort. I love this dish. It is so delicious and healthy too. You can get the dried limes in any kind of middle eastern or Armenian market. They are sold with the dried spices, in larger bags. If you can't find mustard greens, use arugula (rocket). Beef can be substituted for the lamb if desired.

Provided by Pesto lover

Categories     < 4 Hours

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb lean lamb, cut into bite-size pieces
3 whole dried limes
3 garlic cloves, peeled
4 cups water
1 bunch cilantro, stems removed
1 bunch Italian parsley, stems removed
1 bunch mint, stems removed
1 bunch spinach, stems removed
1 bunch mustard greens, stems removed
1 (15 ounce) can kidney beans, drained and rinsed
1/4 teaspoon ground cinnamon
1 pinch nutmeg
salt and pepper

Steps:

  • Simmer lamb, whole dried limes, garlic and water in a stew pot until meat is tender, about 1 hour. Skim scum from pot.
  • Meanwhile, wash all greens very, very well and drain in a colander.
  • After lamb is tender, strain stock and skim off any fat. Put meat and dried limes aside in a bowl for the moment.
  • Bring the stock to a boil in the stew pot. Add greens and simmer until well wilted. Cool and puree greens in food processor. Leave it with some texture, not a smooth puree. I use the "pulse" feature.
  • Return greens to pot and add lamb, limes, kidney beans, cinnamon and nutmeg. Bring to a boil. Simmer to allow flavors to blend and sauce to thicken, about 10-15 minutes. Season to taste with salt and pepper.
  • Remove limes to serve.
  • Serve with steamed white basmati rice. Some people like to put a dollop of plain yogurt on the stew to serve.

GHORMEH SABZI - PERSIAN GREEN STEW



Ghormeh Sabzi - Persian Green Stew image

Make and share this Ghormeh Sabzi - Persian Green Stew recipe from Food.com.

Provided by Molly53

Categories     Vegetable

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs boneless lamb stewing meat (cut into 3/4-inch cubes) or 2 lbs boneless beef roast (cut into 3/4-inch cubes)
1 large onion, finely chopped
1/3 cup cooking oil
1 teaspoon turmeric
1 1/2 cups water
6 dried limes or 1/2 cup fresh lime juice
3/4 cup kidney bean (canned is fine)
1 large potato, diced (optional)
salt
black pepper
1 cup green onion, finely chopped
1 1/2 cups spinach, finely chopped
1/2 cup parsley, finely chopped
1/4 cup cilantro, finely chopped (optional)
1/4 cup garlic chives, finely chopped (tareh)
1/4 cup fenugreek leaves, finely chopped (also called shanbelileh) (optional)

Steps:

  • Trim meat and cut into 3/4" cubes.
  • Fry onion over medium heat in half of the oil until golden.
  • Add turmeric and fry for 2 more minutes.
  • Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown.
  • Reduce heat.
  • Add water, drained kidney beans, salt and pepper to taste.
  • Cover and simmer gently for about an hour or until meat is tender.
  • Fry potatoes over high heat in the remaining oil until lightly browned.
  • Add to sauce, leaving oil in the pan.
  • Cover and simmer for 10 minutes.
  • Add prepared vegetables to frying pan and fry over medium heat until wilted.
  • Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
  • Adjust seasoning and serve with white rice.

Tips:

  • For the best flavor, use fresh, aromatic herbs like parsley, cilantro, and chives. If you can find fenugreek leaves, they add a unique flavor to the stew.
  • Rinse the herbs thoroughly to remove any dirt or debris. Chop the herbs finely so that they blend well into the stew.
  • Use a variety of vegetables in your stew. Common vegetables include green beans, potatoes, carrots, and tomatoes. You can also add dried fruits like apricots or prunes for a sweet and tangy flavor.
  • Brown the meat before adding it to the stew. This will help to develop flavor and prevent the meat from becoming tough.
  • Simmer the stew for at least 1 hour, or until the meat is tender and the vegetables are cooked through. The longer you simmer the stew, the more flavorful it will be.
  • Serve the stew with a side of steamed rice or bread.

Conclusion:

Gormeh Sabzi is a delicious and hearty Persian stew that is perfect for a cold winter day. The combination of fresh herbs, vegetables, and meat creates a flavorful and aromatic dish that is sure to please everyone at the table. Whether you are a fan of Persian cuisine or simply looking for a new and exciting recipe, Gormeh Sabzi is a great choice. So next time you are in the mood for a warm and comforting meal, give this Persian stew a try. You won't be disappointed!

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