Sundaland Recipes

Experience the captivating flavors of Ghormeh Sabzi, a renowned Persian dish celebrated for its rich heritage. This aromatic stew, originating from Iran, tantalizes the senses with its harmonious blend of fragrant herbs, slow-cooked meats, and tangy dried limes. 
Ghormeh Sabzi entices the palate with a delightful fusion of earthy and herbaceous notes. The vibrant concoction of parsley, cilantro, fenugreek, and green onions forms a luscious base that perfectly complements the succulent beef or lamb. As the stew simmers, the meat tenderizes while absorbing the essence of the herbs, creating a symphony of flavors.Steeped in cultural significance, Ghormeh Sabzi holds a revered place in Iranian cuisine, often prepared during festive occasions and treasured family gatherings. It symbolizes a deep-rooted connection to tradition and the shared love for culinary craftsmanship. 

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By:Sundaland Recipes Team
Author:

Prep Time:20 Minutes
Cook Time:03 Hour
Suitable:Halal
Category:Meal
Origin:Persia, Mideast
Serving:6 Person
Tags:Absorb, Essence, Fragrant

Nutrifacts:350 calories
  15 grams fat

Rating:5 

Served alongside fragrant basmati rice, this iconic dish offers a complete and satisfying meal, appealing to both the senses and the soul. Let the alluring aromas and complexity of flavors transport you to Iran's gastronomic realm.If you seek to capture the true essence of Ghormeh Sabzi, allow me to share the authentic recipe:

Ingredients:

• 1 pound stewing beef or lamb, cut into cubes
• 2 bunches of fresh parsley
• 1 bunch of fresh cilantro
• 1 bunch of fresh fenugreek leaves (or substitute with spinach)
• 4 green onions, finely chopped
• 4 dried limes (limoo amani)
• 1 large onion, finely chopped
• 4 cloves of garlic, minced
• 1 teaspoon turmeric
• 1 cup kidney beans, soaked overnight (or use canned)
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Heat some olive oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. Add the minced garlic and turmeric to the pot and cook for an additional minute until fragrant.
3. Increase the heat slightly and add the meat. Brown it on all sides, stirring occasionally.
4. Meanwhile, prep the fresh herbs. Wash them thoroughly, remove any tough stems, and finely chop them.
5. Once the meat is browned, add the chopped herbs and green onions to the pot. Stir well to combine.
6. Reduce the heat to low and let the mixture cook for about 10 minutes, allowing the flavors to meld together.
7. In the meantime, pierce the dried limes with a fork and add them to the pot.
8. Drain and rinse the soaked kidney beans, then add them to the pot as well.
9. Season with salt and pepper to taste and give everything a good stir.
10. Pour enough water into the pot to cover the ingredients. Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer gently for about 3 hours, or until the meat is tender and the flavors have developed.
11. Check the seasoning and adjust if necessary before serving.