SAEDNEWS: Ghormeh Sabzi is a traditional and popular Iranian dish made from ingredients such as meat, fresh herbs, beans, and more. Despite its demanding preparation, it offers an exceptional taste.
According to SAEDNEWS, Ghormeh Sabzi is one of the most beloved dishes in Iranian culinary culture. It is prepared using a mix of fresh herbs and typically red meat or chicken. The herbs commonly include leek, parsley, cilantro, fenugreek, and mint, which are finely chopped and cooked with meat and spices.
In addition to its delightful and rich flavor, Ghormeh Sabzi provides nutritional benefits from the herbs, such as being rich in vitamins, antioxidants, and dietary fiber. It is usually served with rice or white bread, and you can enhance its flavor and color by adding tomato paste or lemon juice.
Since Ghormeh Sabzi takes time to cook, you can prepare the base in advance and store it in the freezer for later use.
Ghormeh Sabzi is a famous and cherished dish in Iranian cuisine, with a history dating back centuries. Initially, it was made simply using fresh herbs and meat. Over time, cultural influences enriched its recipe, introducing ingredients such as dried limes and a variety of spices, enhancing its flavor and aroma.
Today, Ghormeh Sabzi is celebrated in restaurants and homes across Iran and even in some other countries. It symbolizes Iranian culinary tradition and is served during celebrations, ceremonies, and special occasions.
Here, we guide you through the steps to prepare a delicious and perfectly cooked Ghormeh Sabzi.
Ingredient | Quantity |
|---|---|
Boneless meat | 500 g |
Large onion | 1 |
Cooking oil | 250 g |
Dried lime (Limoo Amani) | 5-6 pieces |
Red kidney beans | ½ cup |
Fresh herbs mix | 1 kg |
Turmeric | To taste |
Salt | To taste |
Pepper | To taste |
Note 1: The herb mix includes leek, parsley, cilantro, fenugreek, and mint.
Note 2: Use boneless cuts of meat for the best results.
Soak the Beans
Soak the beans overnight in water, replacing the water several times to reduce bloating and soften the beans.
Prepare the Meat
Clean and dice the meat into stew-sized pieces. Peel and finely chop the onion, or grate it if you don’t want visible onion pieces in the dish.
Sauté the Ingredients
In a pot, sauté the onion in oil, then add the meat and stir until browned. Add turmeric and black pepper, and sauté until the spices are well absorbed.
Add the Beans
Drain and rinse the beans, then add them to the pot. Pour in water and bring to a simmer until the meat is half-cooked.
Prepare and Sauté the Herbs
Wash the herbs thoroughly, dry them, and finely chop. Sauté the herbs for about 15 minutes until they darken and are well fried.
Combine the Ingredients
Add the sautéed herbs to the pot. Adjust the seasoning with salt and pepper. Allow the stew to simmer, then add dried limes after piercing them with a fork to release their flavor.
Final Touches
Optional: Add a third of a cup of verjuice for added tanginess. Let the stew cook until the oil separates and forms a layer on top. This process takes about 1-1.5 hours.
To prevent bloating from the beans, ensure they are soaked and rinsed thoroughly.
You can use kidney beans, pinto beans, or even black-eyed peas depending on your preference.
Lamb meat with a bit of fat enhances the flavor.
To reduce bitterness from dried limes, use powdered lime instead.
If the stew doesn’t appear well-cooked with a visible oil layer, add a few ice cubes 10 minutes before serving to draw the oil to the surface.
Use animal fat or bone broth for a richer taste.
Each 100 grams of Ghormeh Sabzi with red meat contains approximately 150-200 calories.
Using chicken reduces the calorie count to around 100-150 calories per 100 grams.
Preparation time: ~30 minutes
Cooking time: ~4 hours
Serves: 6 people
Enjoy Ghormeh Sabzi as a hearty lunch or dinner, or even as a pre-dawn meal during Ramadan.
