Best 2 Qormeh Sabzi Recipes

Qormeh Sabzi is a traditional Persian stew, often served with rice. It is a hearty and flavorful dish made with lamb, a variety of fresh herbs, dried limes, and fenugreek. The herbs used in Qormeh Sabzi typically include parsley, cilantro, chives, and spinach, which are all finely chopped and cooked together with the lamb. The dried limes add a sour flavor to the stew, while the fenugreek adds a slightly bitter note. Qormeh Sabzi is typically served with rice, but it can also be served with bread or flatbread.

This article provides two recipes for Qormeh Sabzi: a traditional recipe and a simplified recipe. The traditional recipe uses fresh herbs, while the simplified recipe uses dried herbs. Both recipes are easy to follow and result in a delicious and authentic Qormeh Sabzi.

Check out the recipes below so you can choose the best recipe for yourself!

PERSIAN LAMB AND CHICKPEA STEW (QORMEH SABZI)

Persian Lamb and Chickpea Stew (Qormeh Sabzi) image

A lovely, healthy, Persian dish, which can easily be made with cuts of beef. Try it in place of your usual stew some evening! :)

Provided by PalatablePastime

Categories Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons vegetable oil
1 1/2 lbs lamb shoulder, finely diced
1 large onion, chopped
1/2 teaspoon salt
fresh ground black pepper
1/2 teaspoon turmeric
1/3 cup lemon juice
1/2 cup water
10 green onions, chopped thin
3 tablespoons finely chopped celery leaves
1/2 lb fresh spinach, chopped
3 tablespoons chopped fresh parsley
2/3 cup cooked garbanzo beans or 2/3 cup cooked red kidney beans, drained

Steps:

Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.
Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.
Lower heat and cover, simmering for 15 minutes.
Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
Add these vegetables and the chickpeas to the meat and mix together thoroughly.
Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.
Serve with steamed basmati rice.

CHORESH QORMEH SABZI (GREEN HERB STEW)

Choresh Qormeh Sabzi (Green herb stew) image

Provided by Marian Burros

Categories dinner, project, soups and stews, main course

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 1/2 to 3 pounds lean beef chuck
About 3/4 cup corn oil
2 large onions, sliced thin
1 medium-size leek
3 cups freshly chopped spinach leaves
2 cups freshly chopped parsley
3/4 cup fresh dill, chopped
1/2 cup fresh cilantro, chopped (optional)
2 teaspoons salt, or to taste
1/2 teaspoon white pepper, or to taste
Lemon juice, optional and to taste
steamed white rice

Steps:

Beef should be trimmed of fat and cut in 1-to-1 1/2-inch cubes.
Heat half of oil in 2 1/2-to-3-quart Dutch oven or other stew pot and add onions. Saute over very low heat until just slightly brown. Add beef and stir with onions. Add half salt and pepper. Cover and let simmer gently but steadily over low heat for about 2 hours. Stir at intervals to prevent scorching and check to be sure there is enough liquid, adding water only if necessary.
While beef is cooking, prepare greens. Wash leek thoroughly and chop white and green portions separately.
Heat remaining oil in deep skillet or wide saucepan and add white portion of leek. Saute gently over moderate heat for about 5 minutes, or until it begins to soften. Add green portion of leek and saute for another 5 minutes, or until it begins to soften. Leeks should not take on color. Add chopped spinach and saute for 5 minutes, then parsley and saute for 5 minutes. Add cilantro and saute for 5 minutes and then dill. Saute for 5 minutes. By this time mixture should be reduced to a near sauce but should still be bright green. Set aside.
When meat is thoroughly cooked, stir in green sauce and reheat together for about 5 minutes before serving. Adjust seasonings, adding lemon juice to taste.
If prepared in advance, green sauce can be added to cooked beef and they can be reheated together before serving. Serve stew spooned over steamed rice.

Tips:

To make the most flavorful qormeh sabzi, use a combination of fresh and dried herbs. Fenugreek, cilantro, and parsley are all essential, but you can also add tarragon, mint, or dill to taste.
Don't be afraid to experiment with different types of meat. Lamb, beef, and chicken are all popular choices, but you could also try goat or duck.
If you're using dried beans, be sure to soak them overnight before cooking. This will help them to soften and cook evenly.
Use a heavy-bottomed pot to cook your qormeh sabzi. This will help to prevent the food from sticking and burning.
Simmer the qormeh sabzi for at least 2 hours, or until the meat is tender and the sauce has thickened.
Serve qormeh sabzi with basmati rice or flatbread.

Conclusion:

Qormeh sabzi is a delicious and hearty Persian stew that is perfect for a cold winter day. With its combination of fresh and dried herbs, tender meat, and rich sauce, qormeh sabzi is sure to please everyone at your table. So next time you're looking for a new and exciting dish to try, give qormeh sabzi a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #cuisine #preparation #main-dish #rice #vegetables #asian #middle-eastern #iranian-persian #pasta-rice-and-grains #long-grain-rice #greens #4-hours-or-less