Best 2 Ghormeh Sabzi Persian Green Stew Recipes

Ghormeh sabzi, a quintessential Persian green stew, is a flavorful and aromatic dish that has captivated the hearts of food enthusiasts worldwide. This vibrant stew, with its medley of fresh herbs, tender meat, and aromatic spices, embodies the essence of Persian cuisine and is a beloved dish served in households and restaurants alike. In this article, we will embark on a culinary journey to discover the best recipe for ghormeh sabzi, exploring the intricacies of this classic dish and providing step-by-step instructions to help you recreate this culinary masterpiece in your own kitchen.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

NOT-QUITE-PERSIAN GHORMEH SABZI (GREEN STEW) FOR THE SLOW COOKER

Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker image

This is Persian green stew. I titled this 'Not Quite Ghormeh Sabzi' because I'm not quite Persian, but I grew up with a Persian step-father who would cook the most awesome Ghormeh Sabzi. My understanding is that Ghormeh Sabzi literally means 'green stew' in Farsi but since many of my Persian friends have taken delight in teaching me to say the wrong thing, don't take my word for it. Every Persian I know makes this slightly differently, so the version here is a mix of several recipes, based largely on what I could get at any major grocery store. It's not traditional, but it's so good. Serve over white rice.

Provided by Kelly Reid

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h35m

Yield 6

Number Of Ingredients 15

Ingredients

2 red potatoes, diced
1 (15 ounce) can kidney beans, rinsed and drained
2 tablespoons olive oil, divided
1 ½ pounds beef stew meat, cut into bite-size chunks
1 cup diced onion
1 teaspoon ground turmeric
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper
2 cups chopped fresh spinach
1 cup chopped fresh parsley
½ cup chopped fresh cilantro
¼ cup chopped fresh chives
4 cups chicken broth
1 cup lime juice
2 teaspoons minced garlic

Steps:

Mix diced potatoes and kidney beans in a slow cooker.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook beef and onion in hot oil until both are beginning to brown, about 7 minutes; season with turmeric, 1 teaspoon salt, and black pepper. Transfer beef mixture to the slow cooker.
Heat remaining olive oil in the skillet over medium-high heat. Saute spinach, parsley, cilantro, and chives in the skillet until slightly wilted, 5 to 6 minutes; add to the slow cooker.
Stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.
Cook on High for 4 hours. Adjust salt as needed.

Nutrition Facts : Calories 298.3 calories, Carbohydrate 21.6 g, Cholesterol 63.2 mg, Fat 11.9 g, Fiber 6.2 g, Protein 27 g, SaturatedFat 3.1 g, Sodium 1248.1 mg, Sugar 2.9 g

Tips:

Use fresh herbs for the best flavor. Coriander, parsley, dill, and fenugreek are all essential ingredients in ghormeh sabzi.
Don't be afraid to use a variety of beans. Kidney beans, pinto beans, and black-eyed peas are all common choices, but you can also use chickpeas or lentils.
Cook the stew low and slow. This will help the flavors to develop and meld together.
Serve ghormeh sabzi with rice. This is the traditional way to eat the stew, and it's a delicious combination.
Garnish the stew with fresh herbs and crispy shallots. This will add a pop of color and flavor to the dish.

Conclusion:

Ghormeh sabzi is a delicious and hearty Persian stew that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, vegetarian or with meat, there's a ghormeh sabzi recipe out there for you. So next time you're looking for a comforting and flavorful meal, give ghormeh sabzi a try.

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