Kormeh Sabzi Recipes

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GHORMEH SABZI



Ghormeh Sabzi image

Ghormeh sabzi is a delicious tangy and citrusy herb and meat stew, served over Persian steamed rice, and often considered the national dish of Iran.

Provided by Mike Benayoun

Categories     Main Course

Time 2h50m

Number Of Ingredients 13

2 lb lamb or beef stew meat (, cubed)
1 cup red kidney beans (,soaked overnight)
1 onion (, finely chopped)
4 bunches parsley
1 bunch cilantro
4 scallions ((green stems only))
1 tablespoon dried fenugreek ((or 1 bunch fresh fenugreek))
4 dried black limes (limoo amani) (, or 4 tablespoons lemon juice)
1 tablespoon turmeric
Vegetable oil
Salt
Pepper
Dutch oven

Steps:

  • Wash the herbs in a large bowl, then dry and chop finely.
  • In a large skillet, heat 4 tablespoons vegetable oil over medium heat and sauté the fresh herbs for about 15 minutes, while stirring occasionally. Set aside.
  • In a Dutch oven or a large pot, sauté the chopped onions in 2 tablespoons of oil for about 10 minutes, until golden brown.
  • Add the meat, turmeric, salt, pepper to the onions and fry for about 6 to 8 minutes.
  • Add the soaked dried beans, the fried herbs and the black limes.
  • Cover with water and bring to a boil on high heat. Then, lower the heat, cover and simmer on low to medium heat for about 2 hours.
  • Taste and add salt or pepper if needed. Add water and continue to simmer if the meat is not tender enough.
  • Serve over Persian steamed rice.

GHORMEH SABZI (PERSIAN HERB STEW)



Ghormeh Sabzi (Persian Herb Stew) image

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

¼ cup canola oil, divided
1 large yellow onion, finely chopped
1 teaspoon ground turmeric
1 ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes
1 ½ cups finely chopped spinach
1 cup finely chopped green onions (green part only)
½ cup finely chopped Italian flat-leaf parsley
¼ cup finely chopped cilantro
¼ cup finely chopped chives
¼ cup finely chopped fenugreek leaves
1 ½ cups water, or more as needed
salt and ground black pepper to taste
1 lemon, juiced
4 dried Persian limes (limoo amani), or more to taste
1 (15 ounce) can red kidney beans, drained and rinsed

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



Ghormeh Sabzi image

Provided by Food Network

Time 5h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup vegetable oil
2 pounds fresh herbs (8 bunches parsley, 8 bunches Persian leeks, 2 bunches cilantro, 2 bunches fenugreek, 1 bunch spinach), chopped medium fine
1 large white onion, chopped medium fine
1 garlic clove, minced
1 teaspoon ground turmeric
1 pound beef or lamb, cut into medium chunks
2 cups cooked red kidney beans
1 1/2 tablespoons ground black pepper, plus additional as needed
1 tablespoon salt, plus additional as needed
6 dried Persian limes, 2 holes poked on opposite sides of each
Serving suggestion: basmati rice

Steps:

  • Heat a large skillet over medium heat; add 1/4 cup vegetable oil to warm. Add chopped herbs and saute until slightly darker but not black, about 10 minutes. Remove the herbs from the heat and set aside.
  • Heat a large saucepan or pot with a lid over medium-high heat; add remaining 1/4 cup vegetable oil to warm. Add chopped onion and minced garlic and saute until golden brown, about 5 minutes. Add the turmeric and chunks of meat. Continue to saute until meat is browned on outside and the juices have begun to render, creating a thin sauce in the pan, 5 to 7 minutes. Add the sauteed herbs and fold into the meat/onion mixture. Add kidneys beans, black pepper, salt, dried limes and 10 cups water. Bring to boil, then reduce heat to medium-low, cover and let simmer, making sure to check water level throughout cooking time, until the meat is tender enough to shred with a fork, 4 to 5 hours. (It's important not to let the top get dry; add water if necessary.) Season with salt and pepper to taste. Serve with steamed basmati rice.

KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)



Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew) image

There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn't the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don't be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.

Provided by Samin Nosrat

Categories     meat, soups and stews, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 15

1 1/2 pounds lamb shoulder or beef chuck, trimmed and cut into 2-inch pieces
1 heaping teaspoon ground turmeric
Fine sea salt and freshly ground black pepper
1/2 cup dried kidney beans
3 tablespoons plus 1/4 cup extra-virgin olive oil
1 large yellow onion, thinly sliced
1 pound Italian parsley (about 3 large bunches)
1 pound cilantro (about 3 large bunches)
2 bunches chives
1 bunch scallions, roots trimmed
1 tablespoon dried fenugreek leaves
4 Omani (dried Persian) limes, rinsed and punctured multiple times with a fork
1/4 teaspoon crumbled saffron threads
Polo Ba Tahdig (Persian Rice With Bread Crust), for serving
Mast-o Khiar or plain yogurt, for serving

Steps:

  • In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
  • Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
  • In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
  • Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
  • In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
  • Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
  • Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
  • When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
  • As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
  • Serve hot with Persian rice and mast-o khiar.

VEGETARIAN GHORMEH SABZI



Vegetarian Ghormeh Sabzi image

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

¼ cup olive oil, or as needed
1 large onion, minced
1 ½ teaspoons ground turmeric
soy sauce, or to taste
salt and ground black pepper to taste
2 bunches fresh parsley, chopped
1 bunch green onions, chopped
1 bunch fresh cilantro, chopped
3 ½ tablespoons dried fenugreek leaves (kasoori methi)
2 cups water, or more as needed
1 lemon, seeded and cut into 8 wedges
1 (15 ounce) can kidney beans, rinsed and drained

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



Ghormeh Sabzi image

Ghorme Sabzi or Persian herb stew is undoubtedly the nation's most-loved dish and there's no need to discuss the popularity of Ghormeh Sabzi among the Iranian.

Provided by PersianGood Team

Categories     Main Course

Number Of Ingredients 10

300 grams chives
300 grams coriander
300 grams parsley
100 grams 100
500 grams (boned) meat cubes
2/3 glass kidney beans
5 dried limes
1 big onion
Unripe grape juice as much as required
Salt, pepper and turmeric, as much as required

Steps:

  • The night (about 12 hours) before you want to cook this dish, leave the kidney beans in some water so that they will absorb some of it. It's a good idea to change and replace the water two or three times.
  • Dice the onion. Use some oil to stir fry it in a pot. In order to make it look better and more delicious, after they've been fried add a little turmeric.
  • Cut and chop the (boned) meat cubes and add them to the onions. Fry them until the color of the meat has changed.
  • Use a different pot to cook the kidney beans. You don't need to cook them completely, just cook them until they are half-cooked.
  • Add 3 glasses of boiling water to the onion and meat cubes. Cover the pot with its lid. Lower the flame of the gas burner because the meat needs to be cooked over a longer period of time with little heat.While the meat is being cooked, wash the vegetables and chop them into small pieces. In a pan, fry them.
  • When the meat is half-cooked, separate the water and the kidney beans from each other. Add the kidney beans and the fried vegetables to the meat cubes. Now, we must add the dried limes. But remember, before you add them to the stew, you must pierce them using a fork. After adding the dried limes, pour two or three glasses of water into the pot.
  • Almost after leaving the pot on the gas burner for two hours, the stew must be well-prepared. Now, it's time to add the flavors, salt and unripe grape juice. In order for the tastes to blend, leave the pot on the gas burner for one more hour.

KORMEH SABZI



Kormeh Sabzi image

Make and share this Kormeh Sabzi recipe from Food.com.

Provided by Nisha

Categories     Spinach

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup chopped parsley
1 cup chopped fenugreek leaves
1 cup chopped chives
1 cup chopped spinach
250 g mutton, minced
250 g lima beans, soaked overnight
1 small onion, grated
1 teaspoon dried mango powder
2 tablespoons oil
1/2 teaspoon turmeric
salt and pepper

Steps:

  • clean wash chop and fry the greens in 1 tbsp oil.remove and keep aside.
  • add salt peppr onion to mince and make samll meat balls.
  • fry meat balls in remaining oil.add all the other ingredients and the fried greens to it and cook till tender.
  • serve hot with butter rice.

Nutrition Facts : Calories 195.3, Fat 12.3, SaturatedFat 3.8, Cholesterol 40, Sodium 145.2, Carbohydrate 8, Fiber 2.3, Sugar 0.8, Protein 13.2

GHORMEH SABZI



Ghormeh Sabzi image

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.

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From more.ctv.ca


VEGAN GHORMEH SABZI - VEGAN PERSIAN RECIPES | IRAN VEGAN TRAVEL
2019-10-31 Chop the dried limes into halves and remove their seeds. Then, add them to the onion, as well. 5. Pour about 3 cups of water into the pot and stir the stew. Increase the flame of the oven. 6. When the stew is boiling reduce the heat and Place the lid on the pot and let it cook for at least 1 hour slowly.
From iranvegantravel.com


GHORMEH SABZI RECIPE - CHEF'S PENCIL
2020-08-27 Ghormeh Sabzi is a Persian classic! This hearty lamb stew is packed with herbs, giving it a multifaceted flavour. Time: Prep: 30 min. Cook: 2h 30 min. Total: 3h. How to Prepare the Ingredients: The night before: If you are using dried kidney beans, soak them the night before you want to prepare Ghormeh Sabzi. Change the water once in a while ...
From chefspencil.com


GORMEH SABZI | PERSIAN FOOD HOW TO - KSHAR
2010-12-07 The following three videos teach you how to cook Ghormeh Sabzi like a pro. Ghormeh Sabzi is one of the more traditional Persian food. It is one of the more difficult dishes to make and takes longer to cook. But these videos have full instructions and will make it easy for...
From kshar.net


KHORESH GHORMEH SABZI RECIPE (PERSIAN HERB STEW) | ALORECIPES
This step is optional. Step 5 - Add tomato paste, do not pour it directly on the meat. Put the meat on the edge of the pot, then pour the paste on the bottom of the pot to fry with oil. Fry for less than 1 minute. We do this because tomato paste has a …
From alorecipes.com


HOW TO COOK GHORMEH SABZI WITH DRIED HERBS? - PINK AND LEMON …
Make it this way: 1. Pour the oil, dried herbs, and warm water in a nonstick pot, stir a little so all the herbs become moist, and cook it with medium heat for 3-4 minutes until their color change. 2. Add diced beef, onion powder, and half of the turmeric and sear it until the beef color changes to light brown and the herbs become a little ...
From pinknlemon.com


KHORESH GHORMEH SABZI RECIPE | PERSIAN VEGETABLE STEW
2021-09-05 At this stage, wash the meat, chop it into 2 cm pieces and add it to the stew pot. After adding the meat to the pot, fry it for 5 minutes to change its color. After the meat is fried, wash the red beans and add them to the pot. Roast the red beans for one minute, then add three to five glasses of water to the pot.
From arachef.com


IRANIAN RECIPES: KHORESHT QORMEH SABZI - IRAN CHAMBER
2022-05-07 Khoresht-e Qormeh Sabzi. Trim meat and cut into 2 cm (3/4 inch) 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 …
From iranchamber.com


EASY GHORMEH SABZI RECIPE | PERSIAN HERB STEW
2022-03-21 How to make Persian ghormeh sabzi stew. Step 1 : Prepare the beans. Step 2: Roast the onions and meat. Step 3 of khoresh-e ghormeh sabzi recipe: Boil the red beans. Step 4 of sabzi ghormeh recipe: Add the beans. Step 5: Add the ghormeh Sabzi vegetables. Vegetable for ghormeh Sabzi stew.
From foodigar.com


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