Friday, May 3, 2019

How to make Ghormeh Sabzi (Persian Stew) with Pars Market!

 Ghormeh Sabzi is an Iranian herb stew. This stew is popularly known as the national dish of Iran and is packed with protein and fiber. This is a perfect dish no matter the weather, or time of the year. 

Ghormeh Sabzi, has garnered the reputation of being one of the most beloved Persian stews. Call it the “King of Persian Stews” or the “National dish” – no Persian restaurant menu or buffet is ever complete without this well deserved star item. Ghormeh Sabzi is traditionally prepared with lamb, beef or veal, or can be vegetable. 

  • 2 lb lamb or beef stew meat , cubed
  • 1 cup red kidney beans 
  • 1 onion , finely chopped
  • 4 bunches parsley
  • 1 bunch cilantro
  • 4 scallions (green stems only)
  • 1 tablespoon dried fenugreek (or 1 bunch fresh fenugreek)
  • 4 dried black limes (limoo amani) , or 4 tablespoons lemon juice
  • 1 tablespoon turmeric
  • Vegetable oil
  • Salt
  • Pepper

  1. Wash the herbs in a large bowl, then dry and chop finely.
  2. In a large skillet, heat 4 tablespoons vegetable oil over medium heat and sauté the fresh herbs for about 15 minutes, while stirring occasionally. Set aside.
  3. In a large pot, sauté the chopped onions in 2 tablespoons of oil for about 10 minutes, until golden brown.
  4. Add the meat, turmeric, salt, pepper to the onions and fry for about 6 to 8 minutes.
  5. Add the soaked dried beans, the fried herbs and the black limes.
  6. Cover with water and bring to a boil on high heat. Then, lower the heat, cover and simmer on low to medium heat for about 2 hours.
  7. Taste and add salt or pepper if needed. Add water and continue to simmer if the meat is not tender enough.

not finished yet