Ghormeh Sabzi (Persian stew)
Author: 
Cuisine: Persian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tbsp vegetable oil
  • ½ cup dry, red kidney beans, washed and soaked overnight in water
  • 1 bunch cilantro, washed and stemmed
  • 1 bunch parsley, washed and stemmed
  • 1 bunch fenugreek, washed and stemmed
  • 1 bunch garlic chives (also called nira) or 4 scallions (green parts only)
  • Optional ½ bunch spinach, washed and stemmed
  • 1 pound lamb or beef stew meat, cut into ½" cubes
  • 1 onion, diced
  • Salt and ground black pepper
  • 1 tsp turmeric powder
  • 3 garlic cloves, minced
  • 4 dried limes
  • Basmati rice for serving
Instructions
  1. Pat dry the meat and season with salt and pepper.
  2. Heat 1 tbsp oil in a pot over medium high heat. When the oil is simmering, add the meat and cook until browned evenly on all sides.
  3. Add the onions, garlic, and turmeric and saute for a further 3-4 minutes until onions are softened.
  4. Using a paring knife or fork make several holes in the limes and add to the pot along with the kidney beans.
  5. Fry for a few more minutes, then add 4 cups of water and bring to a boil. Lower the heat, cover, and simmer for an hour or so.
  6. Meanwhile, pat dry the greens and coarsely chop them together.
  7. Heat the remaining 2 tbsp oil in a skillet over medium high heat and saute the greens for about 10-15 minutes. Set aside.
  8. Add the greens to the pot, taste and adjust salt, and cook for another 2 hours or so until the meat and beans are tender. Taste and adjust salt. Remove the limes (you can eat them!).
  9. Serve hot over basmati rice.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/ghormeh-sabzi-persian-stew/