Share

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!

Persian Stew

Yield: 4

Cook Time: 1 hour

Total Time: 1 hour

Print

Ingredients

• 500 grams Lamb or Beef
• 1/4 cup Cooking oil
• 1 1⁄2 cups Water
• 1 cup Red Kidney Beans
• 1/2 cup Parsley
• 250 grams Garlic Chives
• 1 large Onion
• 250 grams Spinach
• SPICES
• 150 grams Cilantro
• 1 tsp Turmeric powder
• 3 tbsp Fresh Lemon Juice
• 1/4 cup Dry Fenugreek leaves
• 1 tsp Salt and pepper

Instructions

TO MAKE THE GHORMEH SABZI:

1. In a medium sized pan heat your oil over medium heat and add your chopped fresh garlic chives, spinach, and sauté for 10 minutes, stir and set aside.
2. Next add your chopped onion and 1 tbsp of oil and caramelize.
3. Add in your lamb or beef and allow it to saute for a few minutes with the onions till lightly browned. Add in your dry fenugreek leaves, turmeric, salt n pepper. Back into the pan add your cooked garlic chives, spinach, and kidney beans. Add in your water and then bring to high heat and then turn down to medium heat. Squeeze your lemon over top and then cover with a lid and cook on medium heat for 60 minutes.
4. After the 60 minutes, remove the lid and taste. You may want to add more lemon or water.
5. Cook on low heat for the remaining 20 minutes with the lid off. Serve hot with basmati rice if desired. Enjoy!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 706Total Fat: 46gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 140mgSodium: 476mgCarbohydrates: 29gFiber: 11gSugar: 4gProtein: 48g

These calculations are based off Nutritionix

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest