SAEDNEWS: Bahram Radan, a film actor, like any other person, has his own food preferences and eating habits. His mother has repeatedly told the media in interviews that her son likes all kinds of food, but for example, he prefers ghormeh sabzi without beans.
This article introduces a method for preparing bean-free Ghormeh Sabzi in a slightly different yet traditional style, offering a fragrant and delicious experience of one of Iran’s most popular dishes.
Meat: 500 g lamb or beef (preferably shoulder or shank), cut into desired pieces
Ghormeh sabzi herbs: about 500 g, including leek, parsley, cilantro, and fenugreek (equal ratio or with a stronger presence of leek and parsley), finely chopped and fried
Onion: 1 large, finely diced
Dried limes (limoo amani): 2–3, whole or pierced
Oil: as needed
Salt and black pepper: as needed
Turmeric, qareh qurut (dried whey), onion powder, and nutmeg: as required in the recipe
Heat some oil in a suitable pot over medium heat. Add the chopped onion and sauté until golden. Then add the meat along with ½ teaspoon turmeric, 1 teaspoon black pepper, a little qareh qurut, a pinch of nutmeg, 1 teaspoon onion powder, and a small amount of ginger powder for light heat. Stir until the meat changes color and is lightly browned. Add less than ½ tablespoon tomato paste at this stage and sauté briefly.
Add the pre-fried and chopped herbs to the pot. Sauté for another 5–10 minutes with the meat and onion until the aroma is released.
Add enough boiling water to cover the ingredients. Add the dried limes (whole or pierced).
Optionally, place a cinnamon stick, rosemary, two cloves, and one bay leaf in a small cloth bag and add it to the pot to remove any unwanted meat odor. Remove the bag at the end of cooking.
Reduce the heat, cover the pot, and let it simmer slowly. Cooking time is usually 2 to 3 hours, depending on the type of meat, until the meat becomes tender and the stew thickens. In the final stage, add salt, more black pepper, and one tablespoon of fresh lemon juice.
Since this version does not include beans, allow the meat and herbs to cook thoroughly so that a dark oil layer forms on top, indicating the stew is well-cooked. If you prefer to use beans, cook them separately and add them during the last 30 minutes of cooking. Serve and enjoy.
If Ghormeh Sabzi is prepared with chicken and local herbs (such as chochagh, zelang, and anariyieh), its flavor becomes very similar to the northern Iranian dish Morgh Torsh. This dish is known for its aromatic herbs and tangy taste.
In this variation, the combination of fragrant and sour herbs dominates the flavor, with no beans included.
