Homemade and Traditional Ghormeh Sabzi
Ghormeh Sabzi is one of the most traditional and beloved dishes in Iranian cuisine, prepared with a combination of fresh herbs, beans, and meat. Despite being a time-consuming stew, it offers a truly unique and unforgettable flavor.
Ghormeh Sabzi - a delicious dish with fresh vegetable ingredients
The result is a hearty, aromatic, and deeply flavorful stew that is considered by many Iranians as the ultimate comfort food, enjoyed best with family gatherings and celebrations. The herbs typically used include parsley, cilantro, chives, fenugreek, and sometimes mint. This dish is usually made with red meat such as lamb or beef, but chicken can also be used.
In this section, we will share with you how to prepare delicious and traditional Ghormeh Sabzi (vegetable stew).
Ingredients for 6 people
Ingredients | Required quantity | Limoomarket products |
|---|---|---|
Lamb Shoulder or Beef Chuck (cut into stew pieces) | 500 g | ----- |
Onion | 1 large | Sadaf Fried Onions | Golden Crispy – 10 oz |
Oil | 250 ml | No Name 100% Pure Sunflower Oil – 946 ml |
Omani lemons | 5 to 6 pieces | Sadaf Dried Lime (Limoo Omani) | Ground – 4 oz |
Red beans | ½ cup | Sadaf Red Kidney Beans | Dark – 24 oz |
Mixed fresh herbs | 1 kg | Gilani Frozen Fried Ghormeh Sabzi Herbs – 17.6 oz |
Turmeric | as needed | Sadaf Turmeric Powder – 6 oz |
Salt | as needed | |
Pepper | as needed |
- Stew vegetables include leeks, parsley, coriander, fenugreek, and mint.
- Use boneless, lean meat to make Ghormeh Sabzi.
- The amount of ingredients and recipe is suitable for 6 people.
Ready-made Ghormeh Sabzi
Of course, if you don't have time to cook, you can also use the canned Ghormeh Sabzi available at Limomarket:
How to make Ghormeh Sabzi
Soak the beans in a suitable container the night before and change the bean water several times until the beans become softer and larger and their bloating is reduced
Next, clean the meats and then cut them into stew-size pieces. Peel a large onion and cut it into small pieces. If you don't like the onion to be visible in the food, you can grate it.
Then sauté the onions in oil and add the meat and continue sautéing until the meat changes color.
In the next step, add turmeric and black pepper and sauté the mixture and leave it to simmer gently until the flavors are well blended.
Then wash beans twice, and add them to the mixture.
Also add water to the ingredients and heat it until the meat is half cooked
Now thoroughly wash fresh herbs and let them dry. Then, finely chop them and sauté in oil about 15 minutes until turn dark and release their aroma.
Combine fried vegetables with the mixture.
At this stage, you should add spices to the Ghormeh Sabzi. Seasoning with salt, pepper, and additional spices can be adjusted according to taste. 10. An essential ingredient in Ghormeh Sabzi is dried Persian limes (limoo omani). Pierce them with a fork or knife and add to the stew, imparting a distinct sourness and aroma.
If the dried limes are of poor quality or too bitter, ground dried lime can be used as a substitute. Some cooks also add a small amount of verjuice (ab-ghooreh) to enhance the tanginess.
The stew should be allowed to simmer on low heat for at least one to one and a half hours until the oil rises to the top and the flavors have fully developed. Ghormeh Sabzi is traditionally served with Persian steamed rice (chelow).
A small spoonful of tomato paste may sometimes be added to reduce any bitterness, but it should be used sparingly to avoid overpowering the flavor.
The best combination to eat with this food
Mumtaz Hafez Hashemi Rice – 3.6 kg
Giltaz Hashemi Rice – 4.5 kg
Lal Kila Rice – 4.5 kg
Tips and tricks for cooking delicious Ghormeh Sabzi
- This dish may cause bloating due to the beans. To reduce this, soak them overnight and change the water several times. However, to prevent this problem, you can soak the beans the night before and change the water several times until the beans are completely bloated.
- The choice of beans depends on regional preferences: some prefer red kidney beans, while others use pinto beans, and in certain parts of Iran, black-eyed peas are used.
- The type of meat can also vary, though lamb with a bit of fat is usually preferred for a richer flavor.
- it is recommended to use less oil for health reasons,
- though some cooks still prefer animal fat for a more traditional taste.
- For best results, herbs should be sautéed thoroughly without burning.
Every cook eventually develops their own unique method based on personal taste, skills, and the ingredients available.
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