Ghormeh Sabzi is one of the most popular Iranian dishes, holding a special place in Iranian culinary culture. This delicious stew, as a traditional dish, appears on every Iranian table and its incredible taste makes it impossible to resist. The delightful aroma of Ghormeh Sabzi clearly reflects the rich and authentic Iranian culture. When served with saffron rice and Shirazi salad, it delivers an unforgettable taste and a unique experience that everyone will cherish. Ghormeh Sabzi, as one of the best Iranian dishes, always ranks among the most beloved meals.
How To Make Ghormeh Sabzi?
To make a delicious Ghormeh Sabzi, soak the beans the night before. Then, sauté the onion and meat. Add the beans and water, and cook. Add the fried herbs and dried limes, and finally, adjust the flavor of the Ghormeh Sabzi with salt, red pepper, black pepper, and curry powder.
Types of Ghormeh Sabzi Herbs
The most important main ingredient for making Ghormeh Sabzi is the herb mix used in the dish, and all the aroma of Ghormeh Sabzi comes from these herbs. For this reason, one of the most common questions when preparing Ghormeh Sabzi is: What are the herbs used in Ghormeh Sabzi?
The Ghormeh Sabzi herbs in Tehran consist of a mix of leek, fenugreek, and parsley.
The Ghormeh Sabzi herbs in southern Iran include a combination of leek, parsley, cilantro, dill, spinach or beet leaves (or both in equal amounts), fenugreek, and green garlic. In the Khuzestan version of this Ghormeh Sabzi, the amounts of dill, fenugreek, and green garlic are about one-quarter, and the amounts of cilantro and spinach are half of the leek and parsley.
The Ghormeh Sabzi herbs in northern Iran consist of a combination of leek, cilantro, parsley, and fenugreek. In this mix, the amounts of leek, cilantro, and parsley are equal, and the amount of fenugreek is one-third of the leek, cilantro, and parsley.
Ghormeh Sabzi Recipe (Persian Herb Stew)
Course: Persian FoodsMost Iranian dishes, when prepared in another city, undergo changes to suit the local taste of that area. Ghormeh Sabzi is no exception, and the recipe for Ghormeh Sabzi that we are going to teach today is slightly different from the usual versions. These variations result in a unique taste and experience of this beloved stew, reflecting the local flavors and preferences.
Ingredients
500g beef or lamb
200g pinto beans
1kg herbs (parsley, cilantro, leek, fenugreek, spinach, dill)
1 large onion or 2 medium onions
Curry powder, salt, red pepper, black pepper, turmeric (to taste)
2 to 3 dried limes
1 teaspoon dried fenugreek
Enough sour grape juice to taste
Oil as needed
Directions
- Soak the pinto beans overnight and change the water several times to remove any gas and make them cook more easily. Then, place the beans in a pot, add boiling water, and set the pot on low heat to cook thoroughly.
- Clean the herbs and wash them thoroughly with disinfectant. Once fully dried, finely chop them with a sharp knife. The herbs for Ghormeh Sabzi should be chopped finer than the other ingredients. Next, sauté the herbs in a pan over low heat. When the water from the herbs has evaporated to some extent, add oil and continue frying the herbs until they are fully cooked and crispy.
- In a suitable pot, chop two onions and sauté them with two full tablespoons of solid oil until the onions change color. Then, it’s time for the meat. Beef or lamb, preferably from the shoulder and slightly bone-in, is the best choice. Cut the meat and add it to the onions, allowing it to brown well.
Once the meat is fully browned, add one teaspoon of turmeric, curry powder, black pepper, and red pepper, and sauté them together until the spices are well mixed with the meat. When the meat turns golden, add the sautéed herbs to the mixture. At this stage, pour in two full cups of boiling water. Make sure not to use lukewarm or cold water, as the temperature difference can cause the meat to become tough. For a richer stew, you can use lamb or beef bone broth. If bone broth isn’t available, ready-made meat broth can be a suitable alternative.
Now, cover the pot and let the stew simmer gently on low heat, allowing it to cook slowly and thoroughly. - After the herbs and meat are cooked, add the cooked beans to the stew. Be sure to include the cooking liquid from the beans as well. Then, lower the heat to a simmer, allowing the stew to cook slowly. At this stage, add the required amount of salt and other spices to taste.
- Wash three dried limes and puncture them in the center. Add them to the stew about 30 minutes before turning off the heat, allowing the limes to release their full aroma into the stew. The dried limes absorb the excess oil and give your Ghormeh Sabzi a unique flavor. Finally, add a little sour grape juice to enhance the taste.
- In a pan, sauté one tablespoon of wheat flour with a bit of oil until the flour turns slightly darker. Then, add dried fenugreek and sauté briefly. Add this mixture to the Ghormeh Sabzi to give it a glossy texture and enhance its flavor. I learned this trick from my mom.
Once the stew is cooked, you can enjoy your meal with saffron rice and Shirazi salad, sharing it with your family.
Tips for Making Delicious Ghormeh Sabzi
- Add salt only after the meat is fully cooked, as adding it earlier can slow down the cooking process. If the stew reduces too much, you can add some boiling water.
- Using vegetable shortening enhances the flavor of Ghormeh Sabzi.
- Adding a piece of rib or bone marrow to the stew makes the flavor even richer and more delicious.
- If you prefer your Ghormeh Sabzi darker, sauté the herbs for a longer time.
- To cook the meat faster, you can use a pressure cooker. Keep in mind that lamb meat cooks quickly and may become too tender, potentially falling apart. To prevent this, remove the meat after it’s cooked, and add it back into the stew for the last 30 minutes of cooking, once the herbs are done.
- For the herb mix in Ghormeh Sabzi, the amount of leek and parsley should be twice as much as the other herbs. For 700 grams of herbs, follow this ratio: Leek: 200 grams, Parsley: 200 grams, Coriander: 100 grams , Spinach or beet greens: 100 grams, Dill: 50 grams, Fenugreek: 50 grams.
- In the herb mixture for stews, the amount of dill and fenugreek should be less than the other herbs. If you use too much fenugreek, it can make the dish bitter.
- Soak the dried limes for at least 30 minutes before using. Make a few holes in the skins of the limes and place them in warm water to remove their bitterness.
- Once the meat and beans are fully cooked, and the Ghormeh Sabzi has reached the right consistency, taste the stew and adjust the salt, pepper, and sourness to your liking.
- For a thicker and more flavorful stew, use bone broth from lamb instead of boiling water.
- If you don’t have spinach, you can substitute it with beet greens.
