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Ghormeh Sabzi
Ghormeh Sabzi
Ghormeh Sabzi is a delicious and popular Iranian dish. It is a flavorful stew made with a variety of herbs, such as parsley, cilantro, and fenugreek leaves, along with sautéed onions, kidney beans, and chunks of tender meat (typically beef or lamb). The stew is seasoned with spices like turmeric and dried lime, giving it a unique and aromatic taste. Ghormeh Sabzi is traditionally served with steamed basmati rice.
Ingredients
- 1 pound beef or lamb, cut into cubes
- 4 tablespoons vegetable oil
- 1 large onion finely chopped
- 4 cups mixed fresh herbs (parsley, cilantro, and fenugreek leaves), finely chopped
- 1 cup kidney beans soaked overnight and boiled until tender
- 2 dried limes (limoo amani)
- 1 teaspoon turmeric
- salt and pepper to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and cook until golden brown.
- Add the meat cubes to the pot and cook until they are browned on all sides.
- Stir in the chopped herbs (parsley, cilantro, and fenugreek leaves) and cook for a few minutes until they wilt down.
- Add the drained kidney beans to the pot and mix well.
- Pierce the dried limes with a fork and add them to the pot along with turmeric, salt, and pepper.
- Pour enough water into the pot to cover all the ingredients.
- Reduce the heat to low, cover the pot, and let the stew simmer for about 2-3 hours until the meat is tender and the flavors have melded together.
- Adjust the seasoning if needed and remove the dried limes before serving.
- Ghormeh Sabzi is traditionally served with steamed basmati rice. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 389kcal (19%)Carbohydrates: 20g (7%)Protein: 26g (52%)Fat: 24g (37%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 81mg (27%)Sodium: 112mg (5%)Potassium: 904mg (26%)Fiber: 7g (29%)Sugar: 2g (2%)Vitamin A: 5072IU (101%)Vitamin C: 92mg (112%)Calcium: 134mg (13%)Iron: 8mg (44%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
