Ghormeh Sabzi "Herb Stew"
- 2 Servings
- Cooking Time: 60-90 minutes
- Chop up the meat
- Peel and dice the onion
- Mince the garlic
- Finely chop up the parsley, chives and fenugreek
- Rinse and soak the kidney beans in water for couple of hours
- 4 cups of boiling water
- Pour 4 tablespoons of oil into the cooking pot and fry the onion until translucent. Add salt, black pepper, turmeric, garlic and mix thoroughly.
- Add the meat and stir until they are brown on all sides (browning keeps the meat firm and prevents from melting in the stew).
- Pour 2 tablespoons of oil into a pan and fry the herbs, “parsley, fenugreek and chives” over medium heat until wilted. It is necessary to stir the vegetables constantly; otherwise, they quickly form a crust and burn.
- Make few holes into the dried lime and add it to the cooking pot together with 2 cups of hot water, the kidney beans and the fried herbs. Cover with the lid and cook over medium low heat for about 45 minutes. Add more hot water if needed.
- Adjust the seasoning, add water if needed (if you are using lemon juice instead of dried lime, add it now), and continue cooking for another 15 minutes or so until the meat is cooked.
If your stew ends up having a bitter taste, you more than likely burned the vegetables or the amount of lemon juice or lime used was not enough. If the vegetables swim to one side and the meat goes the opposite way, you've undercooked it. Put in back on medium heat and let some of the excess water evaporate.
A well-cooked Ghormeh Sabzi should be tangy, citrusy and savory. As Iranian believe, most Persian stews including Ghormeh Sabzi, taste better if you reheat and serve on the next day. The time let all the ingredients to absorb the flavor of the mixture.
Ghormeh Sabzi is served with Chelow "white rice".