Saed News: Does your Ghormeh Sabzi stew not release oil? The secret to making it more delicious lies in this simple technique! With this method, your stew will be well-cooked and glossy.
According to the Saed News cooking service, Ghormeh Sabzi is a traditional and highly popular dish made from meat (usually lamb or beef), herbs (a mix of chives, parsley, cilantro, spinach, or fenugreek), red beans, onions, and spices. Some people are more skilled in cooking Ghormeh Sabzi, and their stew, which releases oil, becomes famous among family members. The oil release is one of the signs of a well-cooked and delicious Ghormeh Sabzi. To achieve this, follow these key tips:
If you chop the herbs too coarsely, they won't thicken properly even with long cooking times, preventing the stew from releasing oil. To achieve the best result, always finely chop the herbs.
The degree of frying depends on personal taste, but for a rich and oil-releasing stew, sauté the herbs thoroughly over low heat until they are fully fried.
For an oil-rich Ghormeh Sabzi, it’s best to fry the herbs with solid oil or a mix of solid and liquid oils. Additionally, use enough oil when sautéing the meat at the start of cooking. The amount of oil depends on the quantity of meat and herbs, but generally, a bit more than usual is needed compared to other stews.
Lamb is the best choice for Ghormeh Sabzi because it enhances the stew’s texture and helps it release oil. However, if you prefer, the dish can also be made with other meats or even chicken.
To give the stew a rich consistency and encourage oil release, sauté the meat and herbs together at the beginning. The meat should be fried before adding water to change its color.
Adding too much water prevents the stew from thickening and releasing oil. From the start, add just enough water so you don’t have to keep adding more later, which can affect the stew's consistency.
Adding an ice cube towards the end of cooking can create a thermal shock, encouraging the stew to release oil. If your Ghormeh Sabzi hasn’t released enough oil, try adding a few small ice cubes.
Ghormeh Sabzi requires a long cooking time. The longer it simmers, the better it will develop its flavors and release oil. After adding water, lower the heat and let it cook slowly. A cooking time of 3 to 4 hours is usually sufficient.
Salt can slow down the cooking process of beans and meat, preventing the stew from fully developing its texture. To ensure the stew thickens and releases oil, add salt only towards the end of the cooking process.
For a well-thickened and oil-releasing stew, pierce the dried limes (limoo amani) before adding them, and incorporate them into the stew in the last 30 minutes. Since acidic ingredients can slow down the cooking process, adding them too early can hinder the stew from developing properly.
Adding a small amount of dried fenugreek at the end of cooking enhances the aroma and flavor while also helping the stew release more oil.
In the final stage of cooking, after adding salt and lime juice, keep the lid slightly open. This allows excess moisture to evaporate more quickly, helping the stew thicken and release oil properly.
