Stew with polow

Persian herb stew ( Ghormeh sabzi)

Ghormeh sabzi, is one of the most beloved, delicious, aromatic and popular Iranian stew. It is often said Ghormeh sabzi , to be national dish of Iran. The history of Ghormeh sabzi dates back to more than 500 years ago.
This stew prepares with diced meat, loads of finely chopped herbs such as Parsley, cilantro, scallion….
This stew is cooked with kidney beans – black eyed beans or pinto beans, black dried limes, and turmeric. Once stew is ready, it served with rice.
The last Saturday of each November recognised as the ‘International Ghormeh sabzi day’ by Iranian expats.


Few days ago i posted Azarbaijani ghormeh sabzi and i mentioned differences between Persian and Azarbaijani ghormeh sabzi. But both are sooooo delicious.

Anyway, ghormeh sabzi can be miss for non-Iranians, but it is a kind of stew which some people simply love it and others hate it!! But I plus millions of people love it.


Ghormeh sabzi

250 g diced meat (beef or lamb)
1 onion
3 dried limes or 2tbsp lime juice
1 cup kidney beans ( pinto or black eyed beans), cooked
2 cups parsley, finely chopped
1 cup  coriander, finely chopped
1/2 cup  fenugreek , finely chopped or 1 Tbsp dried fenugreek
1 cup chives or green part of spring onion, finely chopped
1 Tsp turmeric
Salt – pepper to taste
Vegetable oil

Dice finely onion. Saute in oil until tender. Add turmeric and stir well. Add meat to the onion. Allow to brown on all sides.
Chop finely the herbs. Saute the chopped herbs in oil for 15 minutes, stir frequently and set aside.

Make a couple of small holes in each of the dried limes.
Add cooked kidney beans, dried limes and fried herbs to the meat. Add 4 cups of water, season with salt and pepper. Cover the pot with a lid and simmer for 40 minutes.
Taste and adjust the seasoning before serving.




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