Best 3 Vegetarian Ghormeh Sabzi Recipes
Ghormeh sabzi is a traditional Persian vegetarian dish that is often served with rice. Its origins date back to the Safavid era in the 16th century, and it has become a staple in Iranian cuisine. The dish is made with a variety of herbs and vegetables, which are cooked in a savory stew-like sauce. The main ingredients include dried limes, red beans, parsley, cilantro, fenugreek, leeks, and spinach. Ghormeh sabzi is typically served with tahdig, a crispy rice crust that forms at the bottom of the pot during cooking. It is a flavorful and nutritious dish that is enjoyed by people of all ages. Ghormeh sabzi is a delicious and hearty dish that is perfect for a cold winter day or a special occasion.
Here are our top 3 tried and tested recipes!
VEGETARIAN GHORMEH SABZI
This is a vegetarian version of the traditional Persian stew, which normally includes lamb. Though I have never traveled east of London, this dish has become my primary comfort food. I had to learn how to make it when I moved to Canada, and couldn't find a Persian restaurant that served it. Saag paneer, which also relies on the flavor of fenugreek, is slightly similar, but ghormeh sabzi traditionally contains no dairy products and is made with herbs (cilantro, parsley) instead of spinach, so it's really quite different, and in my opinion, much tastier. Serve with Persian tahdig rice or, if you are going low-carb, serve with quinoa or wild rice.
Provided by velvetmonster
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a pot over medium-high heat. Saute onion in the hot oil until golden, 7 to 10 minutes. Mix in turmeric until onion is coated. Add soy sauce, salt, and pepper. Stir in parsley, green onions, and cilantro, adjusting soy sauce to taste. Cook and stir until herbs are sufficiently wilted, 3 to 4 minutes. Add fenugreek and saute until incorporated.
- Pour in water and add lemon slices. Reduce heat to medium-low and let simmer, uncovered, stirring occasionally and adding more water if necessary, about 20 minutes, adding kidney beans about 10 minutes before serving; sooner than this might make them mushy.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 35.4 g, Fat 15.1 g, Fiber 13.8 g, Protein 10.9 g, SaturatedFat 2.1 g, Sodium 324.2 mg, Sugar 3.3 g
GHORMEH SABZI (PERSIAN HERB STEW)
Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.
Provided by marybakes
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h9m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
- Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
- Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
- Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 18.6 g, Cholesterol 51.5 mg, Fat 22.6 g, Fiber 7.5 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 226 mg, Sugar 1.7 g
GHORMEH SABZI
Persian Herbed Stew with Beans and Spinach
Provided by peteravmagner
Time 3h
Yield Serves 12
Number Of Ingredients 0
Steps:
- Wash all the greens (parsley, cilantro, spinach chives, green onion, and leeks) to remove all dirt and sediment.
- Using a food blender chop all the greens finely. I do not remove the storks if they are fresh as this gives added fibre. but this is a matter of taste
- Fry the greens in a wok or large pan with the olive oil until they have wilted and shrunk in size. This will take about 25-30 minutes.
- Then add the turmeric, pepper when the greens have wilted. Add the drained beans and the 3 cups of water
- Bring this mixture to a boil, then let simmer for 30-45 minutes. While the mixture is simmering, remove the skins of the dried limes, returning the flesh of the limes to the stew. (If you use fresh limes it will make it very bitter but the cure for this is coconut milk)
- Add tomato paste and continue to simmer for 10-15 minutes. Add lemon juice right before serving. Adding it gradually based on taste
- I serve the stew on its own, but you can serve with basmati rice. If you prefer to use meat instead of beans just add Kidney beans and cubed braising steak or lamb wich is more traditional.
Tips:
- Use fresh herbs. This will give your ghormeh sabzi the best flavor. If you can't find fresh herbs, you can use dried herbs, but be sure to use half the amount.
- Don't overcook the vegetables. You want them to be tender, but not mushy. Cook them until they are just starting to soften.
- Use a good quality rice. Basmati rice is a good choice. It is long-grained and cooks up fluffy.
- Serve ghormeh sabzi with yogurt and flatbread. This is the traditional way to serve it.
Conclusion:
Ghormeh sabzi is a delicious and hearty vegetarian dish that is perfect for a special occasion or a weeknight meal. It is easy to make and can be tailored to your own taste. So next time you are looking for a new vegetarian dish to try, give ghormeh sabzi a try. You won't be disappointed.
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