khoresh ghormeh sabzi Recipe

khoresh ghormeh sabzi is one of the national dishes of Iran, which is one of the most popular dishes in this country. This traditional dish consists of vegetables, red beans (or pinto beans), onions, and mutton.

The vegetables in this stew usually consist of various vegetables such as leeks, parsley, fenugreek, coriander, spinach, or beet leaves. It takes a long time to cook khoresh ghormeh sabzi because the more it cooks, the more it will fit and the more delicious it will be.

The interesting thing about this food is that it has been registered as an Iranian national dish and dates back to 2000 to 5000 years ago. Ibn Khorsh is prepared in Iran with various recipes, the most famous of which are Tehrani ghormeh sabzi, Gilani ghormeh sabzi, and southern ghormeh sabzi.

khoresh ghormeh sabzi Recipe

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Prep Time 1

Cook Time 2

Total Time 3

Course Dinner, Lunch, Main Course

Cuisine Iran

Servings 4

Calories 375 kcal

Ingredients

300 Grams lamb meat
⅓ cup kidney beans
4 Cups Parsley
2 Cups Chives
2 Cups Spinach
2 tbsp dried fenugreek leaves
4 Dried lime
1 Large onion
As needed, oil
as much as you desire salt and black pepper
1 tbsp turmeric
5 Cups Water

Instructions

The first step in preparing ghormeh sabzi is to soak red beans. First, a few hours before the start of cooking, it is better to soak the red beans in a bowl of water for a few hours so that in addition to eliminating bloating, they cook faster.
In addition to preventing red beans from bloating, this makes the beans softer and shortens the cooking time.
At this stage, chop the onion into small pieces and pour 2 tablespoons of liquid oil into the pot that you have intended for cooking the stew. Fry the onion for 5 minutes until it is clear. Then add some turmeric and, if desired, black pepper to the onion and continue frying until the onion completely absorbs the spices.
At this stage, wash the meat, chop it into 2 cm pieces and add it to the stew pot.
After adding the meat to the pot, fry it for 5 minutes to change its color. After the meat is fried, wash the red beans and add them to the pot. Roast the red beans for one minute, then add three to five glasses of water to the pot.
now increase the heat under the pot so that the water boils faster. Turn down the heat under the pot when the water boils to simmer the red meat and beans. It takes about 2 hours to cook meat and red beans.
At this stage, chop the Parsley, Chives, Spinach, and dried fenugreek leave finely. Then fry the chopped vegetables with one or two tablespoons of liquid oil in a separate pan.
The more you fry the vegetables, the darker the color of your ghormeh sabzi will be. After an hour of cooking the beans and meat, add the fried vegetables to the stew pot.
At this stage, first cut the Omani lemons in half, then remove the seeds inside. Now add the Omani lemons along with some black pepper to the pot.
Omani lemon seeds can make our stew taste bitter. We recommend adding salt to the stew after the meat is fully cooked as it makes the meat cook later. If the stew water is low, you can add some boiling water.
Taste the stew in the last 15 minutes and add salt and black pepper to your desired amount. Finally, put the stew in a suitable dish and serve it with Iranian rice.

Keyword Stew

Tips on Preparing ghormeh sabzi

What meat should we use?

You can use lamb, beef, and chicken to prepare this stew. Of course, if you want a tastier stew, it is recommended to use mutton.

Cooking time

If we want to make this stew immediately, it takes at least 2 to 3 hours. Of course, to have a more delicious ghormeh sabzi stew, it is recommended to take about 4 to 5 hours to cook the stew.

Thanks To Chishi

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