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Persian Stew (Ghorme Sabzi)

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This Persian Stew (Ghorme Sabzi) is a very popular dish that hails from Iran. It is made with either beef or lamb, kidney beans and some other special ingredients. 

My friend shared a flat with an Iranian man during his University days and during this time the young man’s Mother would often come over and spend the whole day cooking for them (Spoiled)!

It has been many years since then, however Jason had not forgotten how good those meals where. And one of his favorite dishes was for this Persian Herb Stew. 

Recently, I was asked to try and prepare some traditional dishes in exchange for a few nights of fine dining somewhere, so I gladly took the challenge.

I must admit i was like a fish out of water, because i never cooked Iranian food before so i wasn’t sure what recipes or techniques to use.

However with some time a patience i learned the tricks to making this delicious dish. My first attempts failed, I was following the wrong recipes, and to my partner’s disappointment none of the dishes I prepared tasted at all like he remembered.

But I did not give up and set my focus on Ghorme sabzi  which is considered the Iranian national dish, and understandably so, it’s absolutely delicious not to mention very healthy.

I finally prepared this recipe here, and we both were instantly in Ghorme Sabzi Persian Heaven! Knowing we found the right recipe that is sure to please those who know it all to well and those trying it for the first time. Serve with basmati rice and enjoy!

Adapted @ The Persian Pot

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Appetizers & Sides, Quick and easy recipes, Vegetarian

JAMAICAN RICE AND PEAS

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This Jamaican Rice and Peas is comfort food for most people who live and love the island life. It is also super simple to make and real tasty! 

Serve with some Jamaican Jerk Chicken and you will have a meal fit for a King & Queen.

Looking for other Jamaican inspired recipes? Try my Jamaican Coconut Shrimp Curry or Jamaican Goat.

Also note that the lime addition is optional. 

WHICH BEANS FOR JAMAICAN RICE AND PEAS

Traditional Jamaican rice and peas calls for dried red kidney beans.

If your in a hurry you can use canned instead.

However like to use the dry, simply soak them in water overnight and they will be ready to go!

HOW TO MAKE JAMAICAN COCONUT RICE AND PEAS

This recipe is a tried and true recipe: I have made it several times in the past year. 

You will want to have on hand:

  1. Kidney beans, the dry variety must be soaked for a min of 8 hours. I prefer to use the canned as it makes for a quicker side dish.
  2. Fresh Coconut Milk, the less liquidly variety is best. 
  3. Scotch Bonnet pepper, I prefer to use the sauce as it saves my hands and eyes from burning. 
  4. Long grain rice
  5. Onions, garlic and spices.

Also, when you are shopping for coconut milk.

Look for a cream vs a milk.

The milks tend to be more liquidly and you can test this by shaking the can. 

Jamaican rice and peas/beans is not only healthy for you it’s very versatile dish.

This recipe is often served alongside other Jamaican main dishes.

Below you will find a list of my other favorite Jamaican recipes as well.

Also, go ahead and serve this with an ice cold bottle of “Red Stripe Beer” Jamaica’s most popular beer.

COCONUT RICE AND PEAS INSTANT POT

Yes, you can also prepare this in the instant pot. 

Because traditionally for this recipe calls for the kidney beans to be soaked overnight in water and then boiled up the next day.

But doing this in the instant pot can help to tenderize them faster. 

HOW TO COOK JAMACIAN RICE AND PEAS IN THE INSTANT POT

  • You will simply start by sauteing the onion till soft in oil and then adding in the garlic.
  • Then add in the rinsed and strained rice, coconut milk/cream, water and spices. 
  • Stir till combined then and the beans on-top and do not stir. Rather close the lid and pressure cook the whole pot for 7 minutes. 
  • Once it has cooked, allow the steam to remove safety and serve with lemon wedges.

I hope you enjoy fi yuh Jamaican rice and peas!

WHAT TO SERVE WITH JAMAICAN RICE AND PEAS

I am so thrilled you are reading one of my recipes, if you made this recipe I’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!