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Ghormeh sabzi (Persian beef stew) recipe

Ghormeh sabzi (Persian beef stew) recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Braised beef

Ghormeh sabzi is a delicious Persian beef and kidney bean stew with spinach, spring onions, dried limes and lots of fresh herbs. It's traditionally served with white rice (polow) or you can also serve it with lavash bread.

15 people made this

IngredientsServes: 6

  • 4 tablespoons rapeseed oil, divided
  • 1 large onion, finely chopped
  • 1 teaspoon ground turmeric
  • 675g diced beef
  • 45g finely chopped spinach
  • 100g finely chopped spring onions (green part only)
  • 30g finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped fresh coriander
  • 1 tablespoon finely chopped chives
  • 1 tablespoon finely chopped fenugreek leaves
  • 350ml 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 (400g) tin red kidney beans, drained and rinsed

MethodPrep:45min ›Cook:2hr24min ›Ready in:3hr9min

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

Suggestion:

Try this recipe with lamb stew meat if preferred.

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Khormeh Shabzi : Ghormeh Sabzi - Zee's Book of Life - Medium

Khormeh Shabzi

Ghormeh sabzi recipe _ how to make persian ghormeh sabzi one of the most popular dishes among persian is khoresh ghormeh sabzi ingredients: I've never met anyone who didn't like ghormeh sabzi. Ghormeh sabzi, has garnered the reputation of being one of the most beloved persian stews. The english translation of its name, herb stew, can't describe it properly. The name ghormeh sabzi translates to fried herb stew, but the herbs are not really fried, just sauteed on high temperature for a few minutes then mixed with the rest of the ingredients. Ghormeh sabzi is an iranian/persian dish. Roasting of herbs, fenugreek, dried limes. Sabzi, or herbs, are a defining feature of persian cuisine. Ghormeh sabzi is delicious persian beef and kidney bean stew loaded with greens and herbs like spinach, cilantro, fenugreek, and parsley.

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Ghormeh sabzi is an iranian herb stew.

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What does ghormeh sabzi taste like?

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Ghormeh Sabzi from www.anvari.org Roasting of herbs, fenugreek, dried limes. Ghormeh sabzi ghormeh sabzi is a delicious persian cuisine Sabzi, or herbs, are a defining feature of persian cuisine. It means the scent of my ancestors home, it means mom's munchies culinary director farideh sadeghin shares her family recipe for ghormeh sabzi, an. I've never met anyone who didn't like ghormeh sabzi. Ghormeh sabzi is an iranian/persian dish. Ghormeh sabzi is one of the most celebrated iranian stews. The three key flavor elements for ghormeh sabzi are: Wikipedia'nın açıklamasına göre sabzi=(sebz)yeşil ghormeh=ot demekken babam türkçedeki kavurma sözcüğüyle benzerlik gösteren ghormeh.

The name ghormeh sabzi translates to fried herb stew, but the herbs are not really fried, just sauteed on high temperature for a few minutes then mixed with the rest of the ingredients.

Ghormeh sabzi is delicious persian beef and kidney bean stew loaded with greens and herbs like spinach, cilantro, fenugreek, and parsley. 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. Morsels of lamb, red kidney. Now it's left up to the guy who's whiter than sour cream to not. Ghormeh sabzi is an iranian/persian dish. All reviews for ghormeh sabzi (persian herb stew). Ghormeh sabzi is a classic persian herb stew. Made with a comination of aromatic herbs and lamb, ghormeh sabzi is one of the most popular persian recipes. Ghormeh is derived from turkic kavurmak into persian and means braised. Please update the ingredient prices according to your region, in order to get accurate results. Roasting of herbs, fenugreek, dried limes. It means the scent of my ancestors home, it means mom's munchies culinary director farideh sadeghin shares her family recipe for ghormeh sabzi, an.

Ghormeh sabzi literally translates to fried herbs which is the integral part of this dish that has been what is ghormeh sabzi?

Morsels of lamb, red kidney.

Ghormeh sabzi dates back as far as 5,000 years and originated in iran.

Sabzi, or herbs, are a defining feature of persian cuisine.

Ghormeh sabzi literally translates to fried herbs which is the integral part of this dish that has been what is ghormeh sabzi?

Ghormeh sabzi literally translates to fried herbs which is the integral part of this dish that has been what is ghormeh sabzi?

I've never met anyone who didn't like ghormeh sabzi.

Ghormeh sabzi has the distinctive flavor of cooked herbs.

Ghormeh sabzi dates back as far as 5,000 years and originated in iran.

In the black desert the craft is heavily affected by your skill level.

Sometimes used fresh as a garnish.

Ghormeh sabzi is one of the most celebrated iranian stews.

Ghormeh sabzi is one of the most celebrated iranian stews.

Andy baraghani's recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

Ghormeh is derived from turkic kavurmak into persian and means braised.

Sabzi, or herbs, are a defining feature of persian cuisine.

This hearty and satisfying stew has been around for generations, and is a.

Andy baraghani's recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

You want ghormeh sabzi without rice?? asked the waiter bewildered glancing back and forth between me and the sous chef.

Ghormeh sabzi has the distinctive flavor of cooked herbs.

Now it's left up to the guy who's whiter than sour cream to not.

Ghormeh sabzi is one of the most celebrated iranian stews.

Andy baraghani's recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

It means the scent of my ancestors home, it means mom's munchies culinary director farideh sadeghin shares her family recipe for ghormeh sabzi, an.

What does ghormeh sabzi taste like?

The three key flavor elements for ghormeh sabzi are:

I've never met anyone who didn't like ghormeh sabzi.

Please update the ingredient prices according to your region, in order to get accurate results.

Ghormeh sabzi dates back as far as 5,000 years and originated in iran.

Recipe courtesy of tasty kabob.

Ghormeh sabzi recipe how to make persian ghormeh sabzi cooking with toorandokht.

You want ghormeh sabzi without rice?? asked the waiter bewildered glancing back and forth between me and the sous chef.

Now it's left up to the guy who's whiter than sour cream to not.

They serve this dish with white rice.how to make ghormeh sabzi, how to make sabzi, how to make qormeh sabzi irani.

Ghormeh sabzi recipe how to make persian ghormeh sabzi cooking with toorandokht.


Ghormeh Sabzi (Persian Beef Stew)

Ghormeh Sabzi, a traditional Persian beef and bean stew, is loaded with herbs, citrus, and earthy turmeric. The magic zip of this dish comes from the zesty, funky Omani lime, a tangy staple in Persian cooking. Combined with maple-y fenugreek leaves and a bright mix of fresh herbs, this stew is vibrant, savory, and deeply satisfying. Serve it with turmeric rice and a pile of soft, warm pita for a wonderful Persian feast. Also delicious with chicken or lamb.

Recipe adapted from Tasting Table

2 - 2.5 lbs chuck roast, cubed
2 tablespoons vegetable oil
1 tablespoon ground turmeric
1 large yellow onion, diced
1 leek, sliced thinly
4 bunches parsley, finely chopped
3 bunches cilantro, finely chopped
2 bunches chives, finely chopped
5 cups chicken stock
1 tablespoon dried fenugreek leaves
5 dried Omani black lemons (Persian limes)
2 15-oz cans kidney beans, or 1 cup dried kidney beans, soaked overnight
vegetable oil
salt and pepper

Turmeric rice and pita, for serving

Season the beef with salt and pepper. In a large pot or dutch oven, heat 2 tablespoons vegetable oil over medium-high heat. Brown the meat, working in batches to avoid overcrowding the pot, 8 - 10 minutes. Using a slotted spoon, transfer the meat to a plate and set aside.

Add the onion, leeks, and turmeric to the pot and cook, stirring often, until softened, 6 to 8 minutes. Add the parsley, cilantro, and chives, and cook until wilted and dark green, 5 minutes. Season with salt and pepper to taste. Return the beef to the pot and add the chicken stock, fenugreek leaves, and dried limes. The liquid should cover the meat, so add more if needed. If using dried kidney beans, add them now.

Bring to a boil, and reduce heat to a simmer for 1 1/2 hours. After 45 minutes, prick the Persian limes with a paring knife and return them to the pot. This releases their flavor into the stew.

If using canned kidney beans, add them now. If too thick, add more stock until you've reached desired consistency. Continue simmering for another 30 minutes. The longer Ghormeh Sabzi cooks, the better it tastes.

Taste and adjust the seasoning. Divide the stew among bowls and serve with turmeric rice, pita, and extra herbs as garnish.


Start Cooking

Prepare the Stew

In a large pot, fry the onions in oil for a few minutes on medium heat about 5 minutes.

Add in the meat pieces, salt, pepper, and turmeric. Fry until the meat is nice and brown, and onions have softened, about 10 minutes.

Cover the onion and meat mixture fully with water (approx. 4 cups). Cover your pot and let meat simmer on low for 2 hours. Mixing every so often to make sure nothing is burning or sticking to the bottom of the pot.

In a large cup, add the dried limes and fill the cup with hot water. Limes will float to the top. You will need to cover the cup with a lid for the limes to stay soaked in the water. Soak for about 30 minutes and then drain. Use the tip of the knife to poke 2 holes into the limes, and then add them to meat mixture.

While meat mixture is simmering, wash your greens and thoroughly dry off any excess liquid. Using a food processor with an S blade, pulse the cilantro and parsley 3 or 4 times until you have a rough but small chop. (You can also do this method with a knife if you wish.)

In a separate frying pan on medium heat, add chopped greens. Fry the greens until they are completely dry, and all the liquid has evaporated from the pan, about 3 minutes. Add oil and fry until the greens have turned a dark deep green color, another 10 minutes. Set aside.

Once your meat mixture has reached the 1 and 1/2 hour cooking mark, add the fried parsley and cilantro mixture, the dried fenugreek, and the can of red kidney beans. Let the mixture cook for another 30 minutes on a low simmer. Taste stew to see if it has enough salt. Serve green stew with white rice, or any other carbs of your choice.


  1. Now fry the herbs in the remaining vegetable oil.
  2. Make sure to stir them regularly, so they don’t burn. You want to achieve a dark green colour, without burning them.
  1. Add the onions and herbs to the pan with the meat.
  2. Season with salt and add freshly boiled water, so that the meat is just covered.
  3. Add the dried limes and let the stew simmer over low heat for at least 2 h with the lid on. Check once in a while, if more hot water needs to be added.
  4. If you are using dried kidney beans, boil them for 10 minutes, then add them to the stew, after it has been simmering for 1 h.
  5. You know your Ghormeh Sabzi is ready when the meat is nice and tender and the stew has thickened up. If you’re using canned kidney beans, add them to the stew and give it a final stir.
  6. Taste the Ghormeh Sabzi and add fresh lemon juice, if you’d like it to be sourer. Serve it with rice and raw red onions, if you like. Enjoy!

Hami Sharafi

Hami Sharafi is a chef, food blogger, and Persian food ambassador.

Hami runs a blog under the name I got it from my maman, where he shares some incredibly enticing Iranian recipes. Check out our interview with Hami to learn more about his blog and Persian cuisine.


Tips for Delicious Vegetable Stew (Ghormeh Sabzi)

Using Dried Fenugreek in Vegetable Stew (Ghormeh Sabzi)

Sometimes we need to add special spices to some foods for example, we use dried Fenugreek when we prepare Ghormeh Sabzi.

Even if you have used fresh fenugreek, adding dried fenugreek makes a great aroma to the stew, and the size of the vegetables is dependent on Cook.

Using solid oil

Use a solid oil to fry vegetables to make your Ghormeh sabzi oily. Of course, this is harmful to health.

It is advisable to use more turmeric and spinach (or beet leaves) in the combination of Ghormeh sabzi to make it more glazed and more beautiful.

Vegetables of Ghormeh Sabzi

Spinach is required because of the green color and the glaze of stew. But the main taste is due to leek and parsley. and without them, the stew would lose its original and rich taste.

So, make sure you have plenty of veggies. Of course, in seasons where spinach is not available, the beet is usually used. Some people also add dill.

Dried lime is an integral part of the Ghormeh Sabzi that has two types of bright and dark colors. It is better to use the darker type for this stew. It is also better if it’s either right or it’s fitted with holes on it to save its taste on the stew.

Or, if it’s crushed, you should remove the seeds so that it does not bitter the stew. Grains must surely be wet and well-cooked before. Glazed grains, which are well cooked, cause glaze and good taste of the stew. Some beans are used to Ghormeh Sabzi:

red beans and some Wax beans, and some, especially Azeri people, use black-eye bean.

Adding Ice to the Stew

Before removing from the heat – some friends add pieces of ice to the Ghormeh Sabzi to bring oil on the surface of the stew and settle it sooner (it will be seen well-cooked!). In Azerbaijan, some also add tomato paste to Ghormeh Sabzi to make it delicious.

How to Make Ghormeh Sabzi with Dry Herbs?

One of the most famous or, in other words, the most popular Iranian stew is the Ghormeh sabzi, which I think is unlikely for anyone to love this food.

Ghormeh Sabzi has a general formula that we all know very well, and there are a number of little things that, if you observe, will make the eating of this stew double delicious.

Although the food is a traditional meal, it has a lot of varieties for example, some people add tomato paste to it and some people don’t, like me. Or, everyone will use wax beans, red beans, and even black-eyed bean to cook it according to their own taste or eating habits.

I think that a true Ghormeh Sabzi has several characteristics, of course, some of these features, such as perfectly fried greens and the use of enough oil for those who care about healthy, low fat and low-calorie foods than the appearance and taste of food, it is not advisable.

But if you want to eat less to not get calories more than what is allowed, but do not eliminate its taste, it’s not bad. It’s a good idea to cook this delicious stew.

If you have fresh vegetables that are better, but if you live in a place where all the vegetables you need is not good, you can use the dried vegetable, which describes the steps below.

Ingredients for the Preparation of Ghormeh Sabzi with Dry Vegetables

  • Dried vegetables, 70 grams, equivalent to one kilogram of fresh vegetable
  • Lean meat (fillet or thigh) 300 grams
  • Wax beans 1 cup
  • Onion 1 pcs
  • Puree Garlic 1 teaspoon (if you wish)
  • Dried Lemon 3 pcs
  • Sour lemon Juice of 2 – 1 sour lemon
  • Dried Fenugreek 1 tbsp
  • Oil as much as needed
  • Salt, pepper, spice

Recipe for Ghormeh Sabzi with dried herbs

The first step for using dry herbs, like any other vegetable, is to wash it. So, first, we measure the vegetable, and we soak in warm water for 20-15 minutes.

If you look carefully, you will find out how much of this dried vegetable we buy from the market is dirty.

So, we change two or three times the water, and preferably don’t use one or two spoons, which are running out of the container.

After washing and pouring the vegetables, pour into the pan, and allow the water to be completely taken off.

We add the oil and wait for our vegetables to be good red, and in a dark color, in my statement, I sometimes add some fresh or frozen or packaging spinach to the vegetables.

When vegetables are frying, we do the onions, which must be very finely chopped.

After a little golden onion, add the garlic and add the meat and spices needed before the garlic is fried, and we’ll stir-fry a bit.

The meat of Ghormeh Sabzi should not be fried too much, because, in the event of frying, the meat juice is absorbed and became stiff in the stew.

So when the color is changed, it’s enough, then add the beans, and again stir-fry little to the extent that the skin of the bean is partially wrinkled.

Finally, add the fried vegetables and after a little stir-frying, fill three-fourths of the dish out of the water, and after boiling, we lower the heat until the meat and beans are partially cooked.

When meat and beans are cooked, add dried Lemon and add dried Fenugreek about half an hour before serving.

In the end, add fresh lemon juice to make the fresh lemon taste better.

When the water of the stew is completely fitted, we turn off the flames and enjoy the pleasure of having a Persian Vegetable Stew (Ghormeh Sabzi) dish with the family along with the Polow.

Tips on Ghormeh Sabzi with Dried Herbs:

  • If you like green vegetables, you can eat up to 100 grams of dried herbs.
  • The meat of the Vegetable Stew (Ghormeh Sabzi) should be shredded and kept low until it remains juicy.
  • Vegetables Greens should be completely fried.
  • On Iranian stew, onions should be thoroughly crumbled to the extent that when the food was prepared there was no effect of the onions in the stew.
  • If you’re not sure if your dried lemon is bitter or not, it’s better to have it gutted without gaps inside the stew or before using it in hot water.
  • Adding dry Fenugreek for half an hour before the final baking, makes a great fragrance, but at the same time be careful not to add too much because it is bitter.
  • To cook Iranian stews, preferably use a small size pot to fill the container with the addition of less water. Otherwise, meat and beans may be cooked, but there is still a lot of water left in the pot, and until the evaporation of the water, the meat and beans of the stew are crushed or lost its form.
  • Stewed water should be evaporated so that it does not dry, and not at the time of serving along with the rice, destroy with the appearance of food that is called “un-cooked stew”.

Benefits of Ghormeh Sabzi

  • The dried (black) lime serves different purposes in this dish. This type of lemon is very rich in vitamin C, and in addition to perfect flavoring, it controls the fat in the food by absorbing it. So be careful about those little black sour greasy balls when you are enjoying Ghormeh Sabzi!
  • Onion is appetizing and disinfects the digestive system while making the perfect combination with the herbs.
  • No matter the type, beans are an amazing source for fiber, Calcium, and vegetal protein.
  • The herbs in this stew (especially fenugreek), provides Iron, phosphorus, and vitamin D. Fenugreek acts as a digestive medicine it is also appetizing and lowers the blood pressure.
  • Ghormeh Sabzi stew is served with rice therefore, it provides carbohydrates for your body and brings a complete package of nourishment.

The Story Behind “Ghormeh”:

Do you know what does the name of Ghormeh Sabzi really means?

As you can see, the name consists of two words. “Sabzi” can be simply translated in “herbs” or “vegetables”, but the story behind the word “Ghormeh” is a little more complicated.

“Ghormeh” or traditional canned meat used to be prepared in those provinces in Iran with cold climates and thriving rancheria.

In the middle of fall, people would stir fresh meat in its own fat and cook it slightly. Then, they would pour it into cleaned animal skin (cow or sheep) or jars and keep it in a cool place.

You might think the meat will go bad this way, but actually this was an efficient way to keep meat for people of nomads. Because the meat would occupy less space due to cooking (hence, making it convenient to move around) and would not rot.

To prepare “Ghormeh”, the meat would be separated from the bones, chopped, and cooked in its own fat and a lot of salt.

Mostly in winter or other times, the nomad would use this Ghormeh meat in their meals in different ways while traveling.

Bakhtiari nomads or nomads in Azerbaijan would mix these meats with special herbs, onions and some lime.

Interesting Facts About Ghormeh Sabzi :

  • Some say, that if we would want to track the history of “Ghormeh-Sabzi”, we will see that it has almost two to five thousand years in Iran! The last Saturday of each November is the International Ghormeh Sabzi day.
  • Stews, or as we call them in Iran: “Khoresh” or “Khoresht”, play a really important part in Iranian gastronomy. This type of dish is normally served with rice in daily meals in gatherings with family and friends.
  • This stew is one of the rare Iranian traditional dishes that also took a part in the postmodern world. If you ever came to Iran, look for this dish: “Pizza Ghormeh Sabzi”.
  • Most of the Iranian dishes need long hours to be perfectly prepared and cooked (which completely worth), Ghormeh Sabzi is no exception. In Iran, people start preparing it from morning if they want to serve it for lunch or from midday if they want to serve it for dinner.
  • The indication of The Perfect Ghormeh Sabzi is a layer of grease on the stew, showing the time and effort that was taken to prepare this exceptional meal.
  • This stew is also served with yogurt, Salad Shirazi, traditional pickles, and Dough (a cold yogurt-based drink with salt) one of the favorite drinks in Iran.
  • In old times, potatoes were also added to Ghormeh Sabzi to balance the fat of this food even more.
  • While being an all-time favorite food among people of Iran, Ghormeh Sabzi is not served in formal ceremonies.
  • Some people use a pressurized cooker to speed the preparation process of this meal.

1) What Is the Secret to Make a Perfectly Cooked Ghormeh Sabzi?

  • The water that you add to the pot in the first steps is better to be hot. The hot water helps the meat to release its fat and achieving the lovely layer of grease on the surface of the Ghormeh Sabzi. The better is adding sheep or veal bone (leg) broth instead of water, and putting a few cubes of ice to the pot.
  • Some believe that the perfect Ghormeh Sabzi is the dark Ghormeh Sabzi. For this, you need to fry the greens with a lot of greens until they are not green anymore. Adding some tomato or pomegranate sauce also helps. Plus, add the salt in the last five minutes of cooking.

2) How Not to Let Your Ghormeh Sabzi Get Bitter?

Choosing the right amount of ingredients:

As you saw, Ghormeh Sabzi can be prepared and cooked with different kinds of beans such as red beans, etc. and various vegetables, including fenugreek, coriander, parsley, and spinach. Choosing these vegetables correctly it is very effective in the taste of your dish. Only a small mistake in this case can spoil the taste of your food.

Therefore, it’s very important to have the correct amount of each vegetable. According to the experts, this stew’s vegetables, including leek and parsley are better to be equal, and for each kilogram of vegetables, 200 grams of fenugreek should be used (1/5). If you use more fenugreek, it may lead to bitterness of your vegetarian gourmet.

Choose the right dried lime:

Generally, those who prefer sour tastes, choose dried limes as one of their main ingredients while cooking this dish. But sometimes excesses in the use of limes will also cause your meal bitterness.

You must be careful to use them in the correct number and the correct way. Pierce some holes in different parts of the dried limes and put them in hot water for 20 minutes, and then add them to your stew. You can also cut the limes and remove their seeds before adding them to the pot. By doing these, you will not experience any bitterness while eating Ghormeh sabzi.

Add some potatoes:

If for some reason you have bitter taste and bitterness in your Ghormeh sabzi, cook some potatoes thoroughly and crush them. Then add it to the pot to resolve the bitterness.

Add spinach and coriander:

Don’t worry if you realize that your Ghormeh sabzi is bitter. Wash and chop some spinach and coriander and stir-fry them slightly and add to your stew. Their amount depends on the amount of bitterness. But keep in mind that spinach affects the color of this food more, and the stew owes its main flavor to leek and parsley. So, do not worry at all and a reasonable amount of these greens to resolve bitterness.
Also, do not over fry the greens and burn them.

3) How to Achieve the Special Aroma of Ghormeh Sabzi?

  • Even if you use fresh vegetables to prepare this dish, some dried fenugreek would be amazing for the perfect Ghormeh sabzi’s aroma.
  • Stir-frying beans shortly could help with a better aroma, not letting your stew smell like beans.
  • The combination of black dried limes and lime juice serves as the perfect seasoning in the taste and the aroma of this traditional dish.

4) How to Avoid Watery Ghormeh Sabzi?

In order to cook the perfect form of this tempting dish, you should be patient and if you have less than five hours, maybe you should try it on another day. Don’t use a pressurized cooker, let the stew cook and lose its water slowly in the pot the greens, beans, and meat soften gradually. The perfect Ghormeh sabzi should not be watery.

Disadvantages of Ghormeh Sabzi

New studies have shown that consuming bean types (especially the bean itself) and starches (like rice or potato) at the same time release gases in the stomach which slows the breathing down for 2 hours. Although it will not last more than 2 hours, it still could be dangerous for people with heart disease, high blood pressure, and high blood lipids.

Doctors and nutritionists suggest that if you are interested in having foods with beans such as Ghormeh sabzi, use less amount of beans while preparing, otherwise you might encounter with some digestive problems like bloating.

While enjoying the delicious Ghormeh sabzi, a lot of people can’t help themselves in the habit of eating those tempting limes in the stew. From older times, dried limes have been an important flavoring ingredient in Iranian stews, helping for a better digestion and nutrition values. These dried limes act like little sponges and absorb harmful food substances. Some people are used to eat these limes with no regrets. But doesn’t it have any harm to our body?

Nutritionists claim that the substances that dried limes absorb the mot are fats and fatty acids and do not recommend consuming it. Especially in dishes like abgoosht, Gheyme, and Ghormeh sabzi, which could increase blood lipids. And overall, eating these limes is not good for those who suffer obesity and blood lipid.
Some specialists recommend adding this ingredient in Ghormeh sabzi in the final steps of cooking, as it will have a better effect. Another important note is not to use it in powder form since it will not have its beneficial values.

As it was mentioned before, many like their Ghormeh sabzi to be dark instead of being actually green (sabzi). For this, the greens should be over fried with lots of oil so its color is completely changed. The greens will absorb the oil, and along with the meat fat, they bring a fatty (and tempting) stew with common harms of any other fatty and heavy dish.

The Difference Between Vegetables in Ghormeh Sabzi and Kuku Sabzi

Vegetables and greens also play an important part in the great taste and the distinct aroma of traditional Iranian dishes. But the portions and type of the greens (due to the vast variety of them being used), could be confusing sometimes.

Ghormeh sabzi has parsley, coriander, (Persian) leek, fenugreek, and spinach. Spinach is there to give your dish a delicious color while the aroma is more on fenugreek, but using it more than necessary gives your meal a bitter taste. Using dried fenugreek will give your stew a better aroma. Regarding the amount of these vegetables, leek, parsley, and coriander are used in equal portions, and the spinach and fenugreek is one-third of the first group of vegetable. And all should be chopped finely.

The vegetables in Kuku sabzi include dill, leek, parsley, fenugreek, and fresh garlic. Remember that more fresh garlic means a more delicious Kuku. The amount of the greens is equal, but you should use less fenugreek you can even use dried fenugreek. The vegetables for preparing Kuku sabzi do not need to be stir-fried nor fried. They should also be chopped in bigger pieces than the greens in Ghormeh sabzi, but just a little.

The Difference Between Vegetables in Ghormeh Sabzi and Aash (Pottage)

You can always find the footprint of different greens and vegetables in Persian foods. In Iran, because there are lots of greens to be found in different food, knowing different greens, their portions, and their use in different dishes, is a perfect touchstone for cooks and chefs.

Regarding the popularity and fame, Ghormeh sabzi probably is the easiest one. You have parsley, coriander, (Persian) leek, fenugreek, and spinach in this dish.
But the vegetables you need to prepare delicious ash are spinach (you can use beet if spinach is not available), parsley, cilantro, and Persian leek. More spinach in the various types of ash, brings you’re a better taste. The leek is better to be more than the rest of the vegetables, in this case, the taste and the scent will be very pleasant. Try not to scrub the green vegetables very sternly, because the vegetables should be seen and come to the eye. Vegetables do not need to be fried either. The amount of greens in different pottages is better to be equal to others.

Ghormeh Sabzi’s Spices and Flavorings

An original and traditional Ghormeh sabzi has its known spices and flavorings like dried black lime (or lime juice), tomato paste or Pomegranate sauce, and of course salt, pepper, and turmeric.

Dried lemon (especially black ones) is one of the most famous and delicious flavorings of Ghormeh sabzi, which has a special place in Iranian foods. There are different ways to use dried limes in your stew. Most people are accustomed to using the limes as a whole, which makes the lime taste and aroma do not fully enter the food. You can cut the limes in half and then add it to Ghormeh sabzi. You can remove the seeds to avoid bitterness. Also, you can soak them in lukewarm water, pierce them, and then use it as a flavor for your vegetable gourmet.

Tomato sauce is also added to this popular stew for a better taste and color. Although it wouldn’t necessarily as sour as you might like, this is where pomegranate sauce comes in handy.

Pomegranate sauce is another popular flavoring of Iranian cuisine, which has many fans thanks to its sour and sweet flavor. You might probably know that the main flavoring of Fesnjan is also the pomegranate paste or sauce. If you have an interest in such tastes for your food, you can add a spoon of pomegranate paste to the final step of cooking the stew. This sauce will make your Ghormeh sabzi extremely luscious and well-balanced, but the original green color may change. The only important thing about adding pomegranate sauce is moderation in its use, because any additional amount of it may eliminate the actual taste and color of the greens.
Although, over time and in different parts of Iran, use other additional spices or use them as a substitute for the traditional ones for newer and more complete tastes:

Fennel seeds are one of the most common culinary spices due to its unique flavor. Fennel, in addition to its many uses in cooking, has tremendous health benefits. Fennel is considered as one of the important herbs in Ghormeh sabzi. Sometimes a little bit of cinnamon is added too. If you have not used fennel in your stew, we suggest that you try it right now!

One of the most delicious flavors for all kinds of meat stews is sour orange juice or its sauce. If you like your Ghormeh sabzi to be sour, sour orange is a great option for you. Sour orange is rich in minerals and vitamins such as calcium, potassium, iron, and vitamins A and B. As well as vitamin C, which boosts the immune system and helps in food digestion. You can experience a different and delicious flavor by adding a tablespoon of orange sauce in the last 10 minutes of preparing the food. You can also use the sour orange paste instead of sour orange juice.

The important thing is not to use all of these spices and flavoring together!

Vegetable Proportions in Ghormeh Sabzi

The vegetable ratio for this traditional and old dish is the most important principle in the taste of this food, which if properly observed, your meal will be memorable. The needed greens are a mixture of Persian leek, parsley, coriander, spinach, and fenugreek, which in different regions are used in different proportions, and occasionally some of them are added or reduced by other vegetables.

If you want to be really precise, suppose you want to prepare 2 kilograms of greens for Ghormeh sabzi. Add 800 grams of Persian leek, 700 to 800 grams of parsley, 350 to 450 grams of coriander, and finally only 50 to 75 grams of fenugreek. In percentage, 40% is Persian leek, 35% is parsley, 18% to 20% is coriander and 5% to 7% is fenugreek. Of course, you can add about half a kilo of beet or spinach (depending on the season) and you will 2.5 kilograms of vegetables.

You will see differences in proportion or even the greens in different parts and provinces in Iran, but the most common and the most original is as you saw above.

Substitutes for Red Meat in Ghormeh Sabzi

Some people avoid red meat, they might like white meat better or be vegetarians. From hamburgers to pizzas and other dishes, substituting the meat with other ingredients allows more people to try and enjoy a certain meal Ghormeh sabzi is no exception. There are different ingredients than you can use instead of meat while maintaining the protein levels in your meal.

Chicken meat (or turkey meat) is the most common substitute for red meat in this stew with the most familiar taste for Persian people. If you want to lower the fat in Ghormeh sabzi, you can use chicken meat. Chicken meat is a rich protein source and it is perfect for muscle building. It also has phosphorus, helping in the structure of teeth and bones and a lot more.

Processed soy is one of the ingredients that you can use. Adding soy to your eating habit can lower the level of cholesterol as long as you keep consuming it. The protein in soybeans can have beneficial effects on heart disease, lowering menopausal effects, weight loss, arthritis, brain function, and strength in exercise. Soybeans may also reduce the risk of breast cancer in women and prostate cancer in men.

Another option is mushroom in order to prepare a vegan Ghormeh sabzi with less fat. Mushroom has numerous benefits it is very beneficial for the prevention of high cholesterol, breast and prostate cancer, and diabetes, and also helps in weight loss and boosting immune system strength. Mushroom, which is rich in protein, vitamins, minerals, amino acids, antibiotics, and antioxidants, can be useful for your growth and protect you from diseases and infections.

Substitutes for Dried Lime in Ghormeh Sabzi

Do not worry if for any reason, you don’t have access to the main and traditional flavoring ingredient of Ghormeh sabzi which is dried lime (especially black lime). This natural flavoring has a lot of calcium, potassium, vitamin C, and has a great effect on reducing blood pressure and lipids. There are other flavorings that you can use to make your stew taste as it should.

Lime juice (preferably fresh juice) is the best option in the absence of dried limes. Sour orange juice or sauce is also a good choice, giving your stew its delicious and sour taste. Sour (unripe) grapes in their fresh form or their juice is another common flavoring for Ghormeh sabzi instead of lime.

How to Have a Dark Ghormeh Sabzi

As it was mentioned before, some believe that a real Ghormeh sabzi is actually dark, rather than being green. By paying attention to some tips, you can enjoy a darker and more tempting stew.

First and foremost, you need to fry the vegetables a lot more than you should in the original recipe in more oil until their color is changed and darkened completely.

Adding a spoon of tomato paste or pomegranate sauce also makes your stew darker, but do not use them too much.

The use of black dried limes (like the recipe) also gives your stew a hint of black.

1) Does Ghormeh Sabzi Cause You to Gain Weight?

Shinning and sparkling gracefully, nothing can be more tempting than greasy food. In case of the Persian foods, the perfect and rich mixtures of rice, meat, beans, and vegetable, a little bit more of oil always makes these magical combinations more delicious and desirable.

Ghormeh sabzi is no exception either. Actually, many believe that a non-greasy Ghormeh sabzi is not even a real Ghormeh sabzi. But there are people who would sacrifice this joy for healthier food habits and other benefits, and you might be one of them.

If you care about your receiving calories and consider whether a dish that you are about to consume might cause in gaining weight or not, you probably asked the question above.
– A lot of people who want to lose weight, do not eat rice to avoid gaining weight. But instead of rice, they eat the stew alone or with bread, and think they have received fewer calories and can lose weight by doing so. Well, that is not true. For example, a plate of “Fesenjan stew” (20 tablespoons) has about 900 kilocalories while if you eat 3 tablespoons of stew with 10 tablespoons of rice, your body will receive about 350 kilocalories.

The people who do not like Ghormeh sabzi are hard to find. This traditional and delicious stew is a mixture of vegetables, meat, red beans, dried lime, fried onion, and oil. Stew calories can be very variable in terms of the oil amount used in them. In this case, we consider a stew with a moderate oil and not a lot of beans. In each tablespoon of this stew there are about 20 kilocalories of energy. (It should be noted that the calorie of the “celery stew” is similar to the Ghormeh sabzi), so if you have 20 tablespoons of stew, you have received 400 kilocalories.

– Depending on the meat that you use to prepare Ghormeh sabzi and how fatty it is (and the amount of the oil you use to stir-fry it with onions), you will end up with a greasier stew thus, causing weight gain or other difficulties in the long runs.

– If instead of a short stir-frying for the greens for this Iranian stew, you fry them with a lot of oil and almost burn them, you will have a better looking, and of course fattier and less healthy Ghormeh sabzi.

– The dried limes used in Ghormeh sabzi, in addition to favoring the stew, balance the grease in it by absorbing the fat as well making them very desirable to eat. Because of that very same reason, eating dried limes is not recommended due to the high level of fat.

2) Does Ghormeh Sabzi Cause Bloat?

Reviewing the used ingredient in Ghormeh sabzi, you might encounter one or two bloating ones. But with following the original recipe and preparation tips, you can reduce the probable bloats significantly.

Beans have soluble fiber, which is easily dissolved in water and become soft and gelatinous in the intestines. The soluble fiber does not decompose unless it reaches the large intestine. In the same part of the body, the digestion of fiber leads to the formation of bloating and gas.

Reducing the use of these foods and then adding them gradually to the diet can enhance the body’s ability to digest the fiber without causing bloating and problems with gastric gas.

As a solution, when preparing the ingredient for Ghormeh sabzi, people in Iran soak the red beans (or another bean) in water for 2 to 3 hours and change its water a couple of times for two main reasons. One is for bean to cook easier and faster, and the more important one is to stop is to cause bloating while consuming. Some people even soak the beans from a night before cooking the stew, and some stir-fry the beans (after soaking and straining).

Onions are another substance that is known to be bloating. But considering that it is not used much in Ghormeh sabzi and the slight stir-frying, there is nothing to worry about. Especially for the presence of parsley, a powerful anti-bloating green.

3) How Should You Freeze Ghormeh Sabzi?

Preparing the Ghormeh sabzi’s vegetables for cooking this dish might take some time, or sometimes one or two of the greens might not be available. Although drying and keeping the greens is always an option, but freezing them seems better. In this way, you know that you always have almost fresh and prepared ingredients at the ready.

In order to freeze the green needed for this traditional Persian stew (mainly parsley, coriander, Persian leek, and fenugreek), remove the leaves from the stems, wash them and chop them with a sharp kitchen knife separately.

Pour some oil in a pan and put it on the stove heat. First, add the leeks and stir-fry until they lose their water. When the leeks are lightly fried, add the parsley and coriander. Stir until they are also fried. Finally add the fenugreek and stir this green mix for a few minutes.

Turn off the heat and tilt the pan to separate the extra oil. Pack the greens (preferably in plastic bags) and keep them in the freezer for months. The aroma of the greens will not be lost by this method and you will have a Ghormeh sabzi with its original amazing aroma.

You can also prepare the stew, and keep itself in the freezer for later uses. Simply pour the stew in a suitable container for freezing, let it cool first, and put it in the freezer.

Ghormeh Sabzi with Chicken Meat Recipe

Although in the original recipe of Ghormeh sabzi you should prepare the dish with red meat, chicken meat is the most common option after red meat. Some think it is not as delicious as the original but let me tell you, they are not right.

Ingredients for 3 People:

  • Rice: 3 Cup
  • Vegetable: 700 g (parsley, coriander, Persian leek, and fenugreek)
  • Chicken Breast: 300 g
  • Red Beans: ½ cup
  • Dried (Black) Lime: 2
  • Onion: 1
  • Salt, Black Pepper, Turmeric: As needed

Preparation Time: 30 minutes
Cooking Time: 4-5 hours

  1. First, wash the beans and soak them in water from the night before. It’s better for the beans to soak for about 12 hours so their bloat is completely removed.
  2. Pour the beans in the pan and let them cook on a moderate heat for 4 to 5 hours. Of course, you can do the same with a pressurized cooker on 1 to 1 and a half hours.
  3. While the red beans are being cooked, wash the greens and chop them finely. Stir-fry them in a pan on moderate heat until their water is gone completely. Then add some oil and fry them well.
  4. Now, remove any bones from the meat and cut it into cubes. Dice the onions and stir-fry with some oil in a pot. Then add turmeric, add the chicken pieces too and fry them together.
  5. Add the vegetables to chicken and onions, stir-fry for a while, and then add the beans. Pour water in the pot, cut the limes in half (or pierce them with a fork), remove the seed and put them in the pot. Put the lid on and let the stew cook on a moderate heat for an hour.
  6. While the stew is getting ready, strain and wash the rice (soaked with some salt), and steam let them steam in a pot with some oil for about half an hour.
  7. You can serve this dish with yogurt, mast o Khiar, salad Shirazi, dough, and different pickles.

Some Tips:

  • To prepare Ghormeh sabzi with chicken, you can use wax beans or black beans instead of red beans. This stew with chicken and wax beans is easier to prepare because it takes only one hour for beans to be ready.
  • For a more formal version of this stew with chicken, just fry the onion in hot oil. You have to spend more time to fry the vegetables (approximately half an hour is appropriate) for your stew will have a better color.
  • If you felt your stew doesn’t have enough water, you can add half a cup of boiling water to the stew while cooking.
  • You can change the vegetable’s proportions based on your liking in order to cook Ghormeh sabzi with chicken. But we suggest that you use 150 grams of coriander, 150 grams of parsley, 200 grams of Persian leek, 15 grams of spinach and 50 grams of fenugreek.
  • For a better taste and aroma, you can add some brewed saffron to your stew.
  • You can also use chicken meat with bones.

What Should You Do to Remove the Burning Smell from Your Stew?

If your stew burnt, don’t panic and don’t add water to it. If you do this, the burnt taste will remain in the stew, and then it’s too late to do anything else. Instead, as soon as you see the stew is burning, put the heat out and move the unburnt portion of the stew to another pot. Then, add some oil, salt, and spices and let the remaining cooking process continue.

You can also put a piece of onion and removing it later. The onion will absorb the unpleasant smell.

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Khoresh Karafs (Celery Stew)

The word Khoresh or Khoresht is a generic term for stew dishes in Persian cuisine. There are multiple different stew dishes in Iran and the most popular ones are Gheymeh, Ghormeh Sabzi and Fesenjan. Khoreshs are usually served with Persian rice which I have posted its cooking method before in a detailed recipe. Khoresh Karafs is a healthy and flavorful food made with stew meat, celery, mint, parsley, kidney beans and pomegranate paste. There is another way of cooking it which does not need kidney beans and pomegranate paste, but prunes are added instead. This recipe is for the first method, since I have tested both ways and noticed [&hellip]


Persian Beef, Herb and Kidney Bean Stew

FAST: 1¼ hours
Slow: 7-8 hours 20 minutes active

This classic Persian stew, called ghormeh sabzi, often is regarded as Iran's national dish. Dried limes and an assortment of fresh herbs that are fried give the sauce a unique flavor and an unusual deep-green hue. In our simplified version, we streamlined the method and used easier-to-source ingredients, including opting for canned beans. If you prefer, use an equal amount of boneless lamb shoulderin place of the beef. Serve with plenty of steamed basmati rice and a cucumber-tomato salad.

Don't discard the bean liquid when draining the cans. Using it instead of water or broth adds both body and depth of flavor. If you accidentally throw it out, substitute an equal amount of chicken broth or vegetable broth, or even water, though the stew will have a thinner consistency.


Ingredients

  • Ingredients for 4:
  • 4 Cups Parsley 88 cal
  • 2 Cups Chives 15 cal
  • 2 Cups Spinach 14 cal
  • 2 tbsp dried fenugreek leaves 10 cal
  • 1 Cup Beans 392 cal
  • 1 Large Onion 64 cal
  • 3-5 Cups Water* 0 cal
  • 300 Grams of lamb meat 882 cal
  • 2 tbsp vegetable or olive oil 238
  • 3-5 Limo Amani 50 cal
  • Salt black pepper, saffron, cinnamon or turmeric depending on your taste

Instructions

If you have not soaked the beans overnight, soak them in a large bowl of water for 3 hours and change the water every hour. Wash and pat dry your vegetables, chop them finely and saute your vegetables with oil for 10 minutes on medium heat.

Choose a suitable pot and saute your onion, lamb cubes, turmeric (or saffron) and oil on medium heat. The meat should get a nice golden brown color. Season the meat with salt and pepper and add 4-5 cups of water, let it boil for about 10 minutes to have half-cooked meat.

Rinse the soaked beans and add to the pot, let it get cooked for 20 minutes. Add the vegetables to the pot and let it cook for at least 3-4 hours. In the last hour, you should add the Limo Amani (dried limes) to the pot, this prevents the lime from collapsing to be in perfect shape in your dish of Ghormeh Sabzi.

Note: This is the traditional way of cooking Ghormeh Sabzi as this dish gets better and better when you cook it slowly and with lower heat. You can use a slow cooker to perfect this dish.

Note: This is the traditional way of cooking Ghormeh Sabzi as this dish gets better and better when you cook it slowly and with lower heat. You can use a slow cooker to perfect this dish.


Alternatives & Substitutions

Make sure you also try making our authentic Persian-style Spinach Dip with Walnuts and pomegranate recipe (Borani Esfenaj) with the Persian Delight spice blend!

You can easily make this recipe vegan by substituting sliced portobello or cremini mushrooms in place of the beef and using a vegetable / mushroom broth. Also, add other vegetables like potatoes cubes and sliced carrots to make a heartier meal.

Try using the Persian Delight blend to make our delicious, authentic (and vegan) Persian Eggplant and Tomato Stew (Khoresh Bademjan).

We think Persian Dried Lime is the ultimate exotic spice to have on hand. You can use it in any of your favorite stew, soups, or casserole recipes for an exotic twist. Or, throw it in your spice grinder and dust the powder on everything from roasted veggies to fish as a citrus-bomb finishing spice.

Try using Dried Persian lime to make this authentic Lamb Chickpea Soup (Abgoosht). Here's a vegan Abgoosht recipe. Use 2 tbsp ground dried Persian lime in the recipes.

Try making our spiced Persian Meatballs (Koofteh Tabrizi) for an authentic Middle Eastern comfort food.

Another easy weeknight alternative to the stew is making a baked turmeric lemon salmon. Simply sprinkle the Persian Delight spice on one side of the salmon and sprinkle (or grind) Persian Dried Lime on each piece as well. Bake 2-4 filets for 20-22 mins at 400 deg. Garnish with lemon wedges. Voilà!

Don’t forget to leave comments and feedback on your meals and experiments in the comments for others to read.

Post pictures of your masterpiece meal on social media and tag us. We repost!



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