Khoresh ghormeh sabzi is a traditional Persian stew made with various herbs such as parsley, coriander, and spinach, along with kidney beans, meat (usually lamb or beef), and dried limes. It is a flavorful dish that combines a variety of textures and flavors, making it a popular choice for special occasions and family gatherings in Iranian cuisine.
Here’s a recipe to make Khoresh ghormeh sabzi:
Ingredients:
– 1 lb lamb or beef stew meat, cut into bite-sized pieces
– 2 cups kidney beans, soaked overnight and drained
– 4 cups mixed herbs (parsley, coriander, spinach), finely chopped
– 4 dried limes, punctured with a fork
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tbsp tomato paste
– 1/4 cup vegetable oil
– Salt and pepper to taste
– Water as needed
Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent.
2. Add the minced garlic and sauté for another minute.
3. Add the meat to the pot and brown it on all sides.
4. Stir in the tomato paste, and cook for 1-2 minutes.
5. Add the chopped herbs, dried limes, salt, and pepper. Mix well.
6. Pour in enough water to cover the ingredients in the pot (about 6 cups). Bring to a boil, then reduce heat to low and let simmer for about 1 hour or until the meat is tender.
7. Add the soaked and drained kidney beans to the pot. Stir well and continue to simmer for another 30-45 minutes, or until the beans are cooked through.
8. Taste and adjust seasoning as needed. If the stew is too thick, you can add more water to reach your desired consistency.
9. Serve hot with rice or flatbread. Enjoy your delicious Khoresh ghormeh sabzi!
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