Ghormeh Sabzi Recipe | Easy persian herb stew

Persian ghormeh sabzi stew is a traditional Iranian food with a long history. This delicious stew is cooked in many Iranian cities using varied recipes and ingredients. Keep on reading the Foodigar site to get the comprehensive and step-by-step explanation on how to make ghormeh sabzi stew (sabzi ghormeh recipe).

Khoresh-E Ghormeh Sabzi History

khoresh ghormeh sabzi vegetarian stew is one of the most popular Iranian stews, with a history dating back to 2000 to 5000 years.
Ghormeh Sabzi stew is an authentic Iranian meal that is produced using a particular recipe in most parts of our country. Of course, in certain towns, Persian ghormeh sabzi is cooked with similar ingredients; for example, instead of red beans, pinto beans are used, and in some regions, aromatic mountain and local vegetables are used instead of conventional stewed vegetables ((spinach, parsley, dill, cilantro, wild garlic)).
With the ghormeh sabzi ingredients in this recipe, you can make persian herb stew vegetarian for four people. Simply double or divide the ingredients to produce more or less sabzi ghormeh.

Print

GHORMEH SABZI INGREDIENTS

• 1 large onion

• 3 Omani lemons (Persian dried limes or Limoo amani)

• 200 grams of red beans

• 500 grams of stewed vegetables (spinach, parsley, dill, cilantro, wild garlic)

• 400 grams of stew meat

• liquid oil

• sufficient amounts of salt, black pepper, and turmeric

Step 1: Preparation Of Beans

The first step is to prepare the khoresh-e ghormeh sabzi recipe (sabzi ghormeh recipe). To avoid stomach bloating after eating Persian herb stew vegetarian and to make cooking the beans easier, soak the red beans in a bowl of water the night before and change the water two or three times if possible. This reduces the swelling of the red beans while also making them cook easier and faster.

Read More: Zereshk Polo Ba Morgh Recipe (Persian Barberry Rice With Chicken)

Step 2: Roasting Onions And Meat

To begin cooking, peel and finely chop the onion. We heat up a suitable pot and add some oil to it. After the oil is hot, add the chopped onion and a pinch of turmeric and fry for a few minutes, or until the onion is soft. Once the onion is soft, after washing, chop the stewed meat into equal pieces and add it to the onion. Then continue to roast the beef and onion mixture until the color of all parts of the meat changes and it is completely fried.

Step 3: Boiling And Adding Red Beans

In the third step is to prepare the easy ghormeh sabzi recipe, Pour some water into a small pot and heat it up until it quickly boils, then immerse the red beans in the boiling water for 15 minutes to remove the color. If you don’t do this, the initial color of the red beans will deepen the stew’s color.

Rinse the red beans and then add them to the meat and onion mixture. We also lightly fry the red beans with the beef and onion mixture, then add a few glasses of boiling water to the pot and cook the meat and beans on a low heat.

Read More: Vegetarian Fesenjan Recipe | Aubergine Fesenjan For Vegans

Step 4: Adding Vegetables To Persian Ghormeh Sabzi Stew

After cleaning and rinsing the stewed vegetables, finely slice them. In a decent skillet, cook the vegetables individually with some oil until they are browned. The darker the greens are, the darker the stew will be.
Cooking, while improving the appearance of the stew, kills all of the vitamins and minerals in the vegetables. We add the vegetables to the stew pot once they have been well roasted. At this point, we flavor the stew with black pepper and salt.

If we apply salt early in the cooking process, the meat will take longer to cook.

Step 5: Cooking And Serving Of Vegetable Gourme Stew

If we apply salt early in the cooking process, the meat will take longer to cook. The Omani lemon must be pierced with a fork and placed in a glass of water to eliminate its bitterness and prevent it from making the stew bitter, or it can be sliced in half and the lemon seeds removed and placed in a glass. Fill it with lukewarm water and cover it with a spoon until it is completely submerged.

We add the Omani lemon after the vegetables have boiled a few times. We must now wait for the Ghormeh Sabzi stew to settle before serving. The longer the stew is cooked on low heat, the better. If we serve the stew before it is finished, the stew water will separate from the other stew ingredients, making it unappealing.

Finally, we let the stew remain on a low heat for a few minutes before discarding the oil. We can add a little ice cube to the pot to let the stew oil to settle on it. We serve the vegetable soup with drained rice at the end of the soup.

Read More: Khoresh Gheymeh Bademjan Recipe | Persian Gheimeh Eggplant Stew

Tips for the perfect Ghormeh Sabzi

• Don’t skip the herb frying: It’s what gives the stew its signature aroma and depth.
• Use good quality dried limes: They add a unique tartness and umami punch.
• Let it simmer: Patience is key! The longer it simmers, the richer and more flavorful the stew becomes.

FAQ