This Persian Stew (Ghorme Sabzi) recipe is a traditional Iranian dish that is often served alongside another dish called tahdig which is crispy fried butter rice. The stew itself is a herbed stew made with finally chopped cilantro, parsley and spinach that is simmered into onions, beef, kidney beans.

 

You can also make it with either beef or lamb or even chicken. Stay tuned to this blog / recipe for my tahdig rice recipe that is coming soon.

WHAT DOES GHORMEH SABZI MEAN

Fried herbs, and this stew has a few. That being fenugreek, parsley, cilantro and spinach which is a vegetable but also mixes into the herbs to make this beautiful and flavorful green stew.

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 my friend has not forgotten how good those meals where. And this is one of his favorite dishes.

Recently, I was asked to try and prepare some traditional dish and of course was up for the challenge.

I must admit i was like a fish out of water at first, 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 friends 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 tadig rice and enjoy!

HOW TO MAKE PERSIAN STEW (GHORME SABZI recipe

• In a medium sized pan, add some cooking oil and brown your beef.
• Remove the beef and set asideIn 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.
• Next add your chopped onion and 1 tbsp of oil and caramelize.
• Add in your lamb or beef and allow it to sauté 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.
• Then add back in the cooked beef.
• Add in your water and then bring to high heat and then turn down to medium heat. Squeeze your lime juice over top and then cover with a lid and cook on low heat for 60 minutes.
• After the 60 minutes, remove the lid and taste. You may want to add more lime, salt or water.
• Cook on low heat for the remaining 20 minutes with the lid off. Serve hot with rice if desired. 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!