Delicious and Authentically Persian: Ghormeh Sabzi
One of the most delicious and authentically Persian dishes is called Ghormeh Sabzi. It is a recipe that has been passed down for generations and is known for its incomparable flavour. It is not a recipe for those who lack patience since its preparation requires a lot of time and attention, but the end result is delicious and well worth the effort. Hope you love this recipe!
Basic Ingredients for Ghormeh Sabzi
Ghormeh Sabzi:
You can readily find all of these things at your local grocery or online, and they include meat, herbs, beans, and dried limes, among other things.
Meat: Ghormeh Sabzi is typically made with lamb or beef.
Fresh Herbs: Parsley, coriander, fenugreek, and green onions are the herbs that should be used. A large quantity of herbs is needed to make this dish a success. Make sure to buy fresh or dried before you start preparing the dish.
Dried Lime: This is something that is really necessary for the flavor of Ghormeh Sabzi. After being pricked with a fork, dried limes are added to the stew, and the simmering process causes the limes’ juices and fragrant oils to be released. You may also add dried lime powder, fresh lime or lemon juice.
alternative ingredients
Beans: Instead of the dry kidney beans, you may use red kidney beans that have been canned. For this recipe, the canned kidney beans are added after the herbs have been cooking for 75 minutes in the saucepan. After adding the beans from the can, let the mixture continue to boil for an additional 20 to 25 minutes.
Chives: You can use fresh chives or spring onion tops in this recipe if you prefer.
Preparation Tips for Ghormeh Sabzi
- It is simple to make the full portion recipe and then divide into smaller portions for later use.
- Within the last half hour, stir in either lime juice or dried lime powder, adjusting the amount to suit your preferences.
- The consistency of the stew needs to be thick, not watery. Make any necessary adjustments to the texture, salt, lime juice, and other ingredients.
- Fenugreek and dried limes are two ingredients that, if you are not cautious, have the potential to impart an unpleasant bitterness to the stew. It is important not to add any more fenugreek above what is required, particularly the dried herbs. In the second part of the cooking process, add limes in powder, liquid, or dry form.
- Soak dried limes for 4 hours, and rinse every 1.5 hours – this helps remove the bitter taste from the lime and allows for the beautiful flavour to be present. Rinse and drain before using.
- Soak dried chives for 30 minutes, drain, and squeeze excess water. keep aside.
Serving Tips for Ghormeh Sabzi
- Hot Ghormeh Sabzi should be served with steamed rice. The flavor of ghormeh sabzi improves significantly the next day. It is a dish that many people turn to when they need to feel better.
storage tips
- For a small family, you can cook the full recipe and divide it into portions for immediate and later use. Freeze the remaining ingredients together or separately if you want to make smaller portions. You can store it in the freezer for anywhere from four to six months.
- You can store it cooked or prepare the ingredients and then store them on their own to throw together quickly when you are ready to cook to save preparation time.
Ghormeh Sabzi (Full Video)
Ghormeh Sabzi
Ingredients
- 1 kg lamb
- 650 g parsley (leaves only), finely chopped
- 550 g spring onions, finely chopped
- 30 g dried chives or 900g fresh chives
- 8 g dried Fenugreek (shanbelileh)
- 7 pcs dried lime, soaked
- 480 g cooked kidney beans
- 100 g small onion, chopped
- 100 g vegetable oil (for vegetables)
- 150 g vegetable oil (for meat)
- 1 tsp black pepper
- 2 tsp turmeric powder
- 3 tsp salt
- 1 tbsp dried lime powder or lemon juice if needed
Instructions
- Soak dried limes for 4 hours, and rinse every 1.5 hours – this helps remove the bitter taste from the lime and allows for the beautiful flavour to be present. Rinse and drain before using.
- Soak dried chives for 30 minutes, drain, and squeeze excess water. Keep aside.
- In a large pot, on medium heat, fry the vegetables (greens onion, parsley, and chives) without oil for about 10, until the excess liquid has evaporated. Add 100g vegetable oil, and fry for about 10 minutes (Turn off the heat, add the dried fenugreek, and mix ingredients together. It is important not to fry the fenugreek as it can give the dish a bitter taste). Set aside.
- In a large pot, on high heat, sauté onions with 150g vegetable oil until they become translucent. Add in the turmeric powder and black pepper. And add the meat and fry until browned. Add about 2.5 litres of boiling water, and allow the liquid to come to a boil. Cover the pot with a lid, reduce heat, and allow to simmer for 90 minutes. Add fried vegetables and season with salt, and leave to simmer for an additional 1.5.
- Add the cooked beans and soaked limes, and simmer for additional 20 minutes. Finally, adjust the salt and add dried lime or lemon juice, and turn off the heat. Ready to serve.
- Serve with rice.
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