Ghormeh Sabzi - Persian Herb Stew
What Is Ghormeh Sabzi?
Ghormeh Sabzi, also known as Qormeh Sabzi or Gheymeh Sabzi, is a popular Persian herb stew that has been enjoyed for generations in Iran and across the Middle East. The name Ghormeh Sabzi translates to "fried herbs'' in Farsi, which refers to the flavourful blend of fresh herbs used in the dish.
The spelling and pronunciation of Ghormeh Sabzi may vary depending on the region or dialect, but the essence of the dish remains the same. It is made with tender beef, kidney beans, and a mix of fresh herbs such as parsley, cilantro, chives, and fenugreek leaves.
Ghormeh Sabzi has a rich history and is considered one of the national dishes of Iran. It's said that the dish has been enjoyed for over 2,000 years, dating back to the ancient Persian Empire.
The recipe has been passed down through generations and has evolved to become a staple in Iranian households and a representation of Iranian culture and cuisine.
Today, Ghormeh Sabzi is enjoyed around the world and is a beloved dish for those who appreciate the complex flavours of Middle Eastern cuisine. If you're looking to explore new and exciting flavours in your cooking, Ghormeh Sabzi is a must-try dish.
If you're a fan of Iranian cuisine, then you must try making Ghormeh Sabzi - a flavourful herb stew that's popular in Persian households. This hearty dish is made with a blend of herbs, kidney beans, and tender beef, resulting in a complex and delicious flavour profile that's sure to satisfy your taste buds. In this recipe post, we'll take you through the steps of making Ghormeh Sabzi at home.
How to Make Ghormeh Sabzi
- 1 lb. beef stew meat, cubed
- 2 cups chopped fresh parsley
- 2 cups chopped fresh cilantro
- 10 cup chopped fresh chives
- 1 cup chopped fresh spinach
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp. dried fenugreek leaves
- 1 can red kidney beans, drained and rinsed
- 1 tbsp. turmeric powder
- Salt and pepper to taste
- 3 tbsp. vegetable oil
- 4 cups water
- Lemon wedges for serving
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and turmeric powder to the pot and stir well. Cook for an additional 1-2 minutes until fragrant.
- Add the beef stew meat to the pot and cook until browned on all sides, stirring occasionally.
- Add the chopped herbs (parsley, cilantro, chives, and spinach) to the pot and stir well. Cook for 10-15 minutes until the herbs have wilted and released their juices.
- Add the drained and rinsed kidney beans to the pot and stir well.
- Add the dried fenugreek leaves to the pot and stir well. Fenugreek leaves are a key ingredient in Ghormeh Sabzi and give the stew its distinct flavour.
- Add 4 cups of water to the pot and bring it to a boil. Reduce the heat to low and let the stew simmer for 2-3 hours until the beef is tender and the flavours have melded together.
- Season the stew with salt and pepper to taste.
To serve, ladle the hot Ghormeh Sabzi into bowls with rice or bread and garnish with lemon wedges.
Ghormeh Sabzi is a delicious and iconic Persian herb stew that's perfect for anyone looking to explore Middle Eastern cuisine. With its rich history and unique blend of fresh herbs, tender beef, and kidney beans, this dish offers a complex flavour profile that's sure to satisfy your taste buds. Whether you're a seasoned cook or a beginner in the kitchen, Ghormeh Sabzi is an easy-to-make and impressive dish that's perfect for any occasion.