Ghormeh Sabzi is a beloved traditional Persian stew that embodies the rich culinary heritage of Iran. Known for its vibrant flavors and aromatic herbs, this dish is a delightful mix of beef, beans, and an array of herbs, making it a hearty and satisfying meal. The distinctive flavor profile is enhanced by the addition of zesty Omani lime, a tangy ingredient that is a staple in Persian cooking. Coupled with the earthy warmth of turmeric and the unique sweetness of fenugreek leaves, Ghormeh Sabzi is both savory and refreshing.
Served alongside fragrant turmeric rice and warm pita bread, this dish makes for a truly wonderful Persian feast. It can also be adapted to include chicken or lamb, catering to different tastes and preferences.
Ghormeh Sabzi Recipe
Ingredients:
- 2 - 2.5 lbs chuck roast, cubed
- 2 tablespoons vegetable oil
- 1 tablespoon ground turmeric
- 1 large yellow onion, diced
- 1 leek, sliced thinly
- 4 bunches parsley, finely chopped
- 3 bunches cilantro, finely chopped
- 2 bunches chives, finely chopped
- 5 cups chicken stock
- 1 tablespoon dried fenugreek leaves
- 5 dried Omani black lemons (Persian limes)
- 2 (15-oz) cans kidney beans, or 1 cup dried kidney beans, soaked overnight
- Salt and pepper to taste
- Turmeric rice and pita, for serving
Directions:
- Prepare the Beef: Season the cubed beef with salt and pepper. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the meat in batches to avoid overcrowding the pot, approximately 8 to 10 minutes per batch. Once browned, use a slotted spoon to transfer the meat to a plate and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, sliced leeks, and ground turmeric. Cook while stirring often until the mixture is softened, about 6 to 8 minutes.
- Add Herbs: Incorporate the finely chopped parsley, cilantro, and chives into the pot. Sauté until the herbs are wilted and dark green, approximately 5 minutes. Season with additional salt and pepper to taste.
- Combine Ingredients: Return the browned beef to the pot. Pour in the chicken stock, followed by the dried fenugreek leaves and dried Omani limes. Ensure that the liquid covers the meat; add more stock if needed. If using dried kidney beans, include them at this stage.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook for 1.5 hours. After the first 45 minutes, prick the dried Persian limes with a paring knife and return them to the pot to release their flavor into the stew.
- Final Adjustments: If using canned kidney beans, add them now. If the stew is too thick, adjust the consistency by adding more stock. Continue simmering for an additional 30 minutes. The longer Ghormeh Sabzi cooks, the deeper and more complex the flavors become.
- Serve: Taste and adjust the seasoning as necessary. Divide the stew among bowls and serve it with fragrant turmeric rice, soft pita bread, and a garnish of fresh herbs for an authentic presentation.
Enjoying Ghormeh Sabzi
Ghormeh Sabzi is not just a meal; it is a cultural experience. It is often enjoyed during family gatherings and special occasions, symbolizing the warmth of Iranian hospitality. This stew reflects the Persian appreciation for fresh ingredients and bold flavors.
For those who wish to experiment, consider adding a pinch of saffron or serving with a side of pickled vegetables, known as torshi, to enhance the meal further. With its rich history and flavor profile, Ghormeh Sabzi is sure to become a favorite in your culinary repertoire.
Indulge in this flavorful dish and discover the heart of Iranian cuisine, celebrating the vibrant tastes and traditions that make it unique.