Best 4 Not Quite Persian Ghormeh Sabzi Green Stew For The Slow Cooker Recipes
Ghormeh Sabzi is a classic Persian stew that is typically made with a variety of fresh herbs, lamb, and dried limes. It is a hearty and flavorful dish that is perfect for a cold winter day. This recipe for Not Quite Persian Ghormeh Sabzi Green Stew is a simplified version of the traditional dish that is perfect for the slow cooker. It uses ground beef instead of lamb and omits the dried limes, but it still has all of the delicious flavors of the original dish. This stew is also much easier to make, and it is perfect for a busy weeknight meal.
Let's cook with our recipes!
GHORMEH SABZI - PERSIAN GREEN STEW
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
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
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 Beef Stew
Time 4h35m
Yield 6
Number Of Ingredients 15
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
NOT-QUITE-PERSIAN GHORMEH SABZI (GREEN STEW) FOR THE SLOW COOKER
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 Beef Stew
Time 4h35m
Yield 6
Number Of Ingredients 15
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
PERSIAN STEW - GORMEH SABZI
For ZWT 6 - Middle East. I got this recipe from the LA Times about 15 years ago. While it is pretty labor intensive compared to most cooking today, it is worth the effort. I love this dish. It is so delicious and healthy too. You can get the dried limes in any kind of middle eastern or Armenian market. They are sold with the dried spices, in larger bags. If you can't find mustard greens, use arugula (rocket). Beef can be substituted for the lamb if desired.
Provided by Pesto lover
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Simmer lamb, whole dried limes, garlic and water in a stew pot until meat is tender, about 1 hour. Skim scum from pot.
- Meanwhile, wash all greens very, very well and drain in a colander.
- After lamb is tender, strain stock and skim off any fat. Put meat and dried limes aside in a bowl for the moment.
- Bring the stock to a boil in the stew pot. Add greens and simmer until well wilted. Cool and puree greens in food processor. Leave it with some texture, not a smooth puree. I use the "pulse" feature.
- Return greens to pot and add lamb, limes, kidney beans, cinnamon and nutmeg. Bring to a boil. Simmer to allow flavors to blend and sauce to thicken, about 10-15 minutes. Season to taste with salt and pepper.
- Remove limes to serve.
- Serve with steamed white basmati rice. Some people like to put a dollop of plain yogurt on the stew to serve.
Tips:
- Choose fresh, vibrant herbs for the best flavor. Parsley, cilantro, and chives are all great options.
- Don't be afraid to adjust the spices to your taste. If you like a little more heat, add a pinch of cayenne pepper. If you prefer a more savory flavor, add a bit more cumin or turmeric.
- Garnish the stew with fresh herbs, yogurt, and crispy shallots for a beautiful and delicious presentation.
- Reheat leftovers over low heat, stirring frequently. You can also freeze the stew for up to 3 months. When you're ready to serve, thaw it overnight in the refrigerator and then reheat it over low heat.
Conclusion:
This hearty and flavorful stew is a great way to warm up on a cold winter day. It's also a great way to use up leftover herbs. Serve it with rice, naan, or your favorite bread.
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