Heavenly Ghorme Sabzi Stew with Dried Herbs
Updated: Sep 5, 2020
Ghorme Sabzi is one of the most popular stews in #Persian cuisine. In Iran they make this stew with a mix of 5 different fresh herbs. (Parsley, chive, spinach, coriander, fenugreek)
These herbs needs to be finely chiffonade and then sauté to create the best tasting #GhormeSabzi .
First time that I made Ghorme Sabzi in Canada using fresh herbs, the taste was completely different. So I started using dried ready Ghorme Sabzi vegetables from Iran which it can be purchased from any Persian supermarket.
Ghorme Sabzi stew is made slightly different in different cities of Iran, but I should say it is considered the king of all stews all across the country. The main difference that I have noticed is the type of beans. For example in the city of Tabriz they use black eyed peas (loubiya cheshm bolboli) for Ghorme Sabzi, but red kidney beans are more common.
Persian dried Lime or Limou Amani is one of the key ingredients in this stew, because of the its unique sour taste.
Lamb Shank 1.5-2 (cut in pieces) & beef stew meat 4-6 med pieces
Kidney Beans 1/2 cup (washed)
Persian Dried Limes 4
Dried Ghorme Sabzi Vegtables 75 gr (half a pack)
(Parsley, chive, spinach, corinader, fenugreek)
Onion 1 big
Spices: salt, black pepper, turmeric, 7spice, chili pepper
-Dice the onion and sauté in a big deep pot using oil , then add meat and sauté with onion until color is completely changed to brown
-Add all the spices except salt and stir
-Sauté vegetables in a frying pan until color is dark (the darker your vegetables is, the tastier your Ghorme Sabzi will be. I did mine medium dark color in the video)
-Add the vegetables to meat pot and stir then add the beans and cover all the ingredients with water. The add the limes and cover.
-Cook for 2.5 hours in total, first one hour on medium low temperature,then change to low, after 2 hours once the meat is cooked add the salt and cook for half an hour more
-Serve it with rice and your favorite side dish
🧅I add 1 tsp of prepared saffron for extra color and 2 tsp of lemon juice to make it a bit more sour
🧅You can use fresh vegetables instead of dry, I like to use Iran’s vegetables for this dish so I purchase the dried ready packages from Persian supermarkets
🧅Soak the dried vegetables in water first then pass through sift before frying
Watch the step by step video