GHORMEH SABZI (PERSIAN HERB STEW)
Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.
Provided by marybakes
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h9m
Yield 6
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
- Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
- Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
- Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 18.6 g, Cholesterol 51.5 mg, Fat 22.6 g, Fiber 7.5 g, Protein 18.4 g, SaturatedFat 5.8 g, Sodium 226 mg, Sugar 1.7 g
KHORESHT-E GHORMEH SABZI - HERB & LAMB STEW
This is a Persian recipe, lamb stewed in various delicious greens with the tang of preserved lemon. Delicious when served with saffron butter rice. This recipe has been adapted from one I found in The Modern Magazine for Persian Weddings.
Provided by becy959
Categories Stew
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash fresh herbs.
- Chop finely and remove stalks/roots.
- Fry the herbs (sprinkling in the dried fenugreek if using) in the olive oil, turning constantly, adding more oil when necessary until the herbs begin to darken (about 30 minutes).
- Remove from heat and set aside.
- Fry chopped onion in pan until soft.
- Add meat and brown.
- Stir in the herbs.
- Add the beans and enough water to cover.
- Put lid on pan and simmer gently for forty five minutes.
- Slice the preserved lemon into quarters and add to stew.
- Simmer gently for forty five minutes.
- Add lemon juice, salt and pepper to taste.
Nutrition Facts : Calories 432, Fat 20.5, SaturatedFat 7.4, Cholesterol 88.1, Sodium 70.8, Carbohydrate 29.2, Fiber 8.4, Sugar 2.1, Protein 33
CHORESH QORMEH SABZI (GREEN HERB STEW)
Provided by Marian Burros
Categories dinner, project, soups and stews, main course
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Beef should be trimmed of fat and cut in 1-to-1 1/2-inch cubes.
- Heat half of oil in 2 1/2-to-3-quart Dutch oven or other stew pot and add onions. Saute over very low heat until just slightly brown. Add beef and stir with onions. Add half salt and pepper. Cover and let simmer gently but steadily over low heat for about 2 hours. Stir at intervals to prevent scorching and check to be sure there is enough liquid, adding water only if necessary.
- While beef is cooking, prepare greens. Wash leek thoroughly and chop white and green portions separately.
- Heat remaining oil in deep skillet or wide saucepan and add white portion of leek. Saute gently over moderate heat for about 5 minutes, or until it begins to soften. Add green portion of leek and saute for another 5 minutes, or until it begins to soften. Leeks should not take on color. Add chopped spinach and saute for 5 minutes, then parsley and saute for 5 minutes. Add cilantro and saute for 5 minutes and then dill. Saute for 5 minutes. By this time mixture should be reduced to a near sauce but should still be bright green. Set aside.
- When meat is thoroughly cooked, stir in green sauce and reheat together for about 5 minutes before serving. Adjust seasonings, adding lemon juice to taste.
- If prepared in advance, green sauce can be added to cooked beef and they can be reheated together before serving. Serve stew spooned over steamed rice.
BRAISED LAMB STEW (FRESH-HERB KHORESH)
This traditional Persian stew of lamb, kidney beans, and onions, is flavored with turmeric, saffron, coriander and Persian limes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 16
Steps:
- Heat 4 tablespoons olive oil in a medium stockpot over medium heat. Add lamb, onions, and garlic, and cook, stirring occasionally, until meat is no longer pink and onions are softened, about 20 minutes. Add salt, pepper, turmeric, saffron water, whole dried Persian limes, and kidney beans; cook a few minutes more. Add the water. Bring to a boil, cover, and simmer over low heat, stirring occasionally.
- Meanwhile, heat a large nonstick skillet over medium-low heat. Add chopped parsley, chives, coriander, and fenugreek. Cook, stirring frequently, until they are wilted, about 10 minutes. Add remaining 2 tablespoons oil, and cook, stirring constantly, until the herbs are very fragrant, about 10 minutes more.
- Add sauteed herbs and lime powder to lamb mixture. Cover; simmer until meat and beans are tender, about 2 1/2 hours. Uncover stew, and cook until beans are very tender, and stew has thickened slightly. Adjust seasoning if necessary, and serve hot.
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- In a large pot or Dutch oven, heat ¼ cup of the olive oil over medium-high heat. Add the onion, and cook, stirring frequently, until golden brown, about 8 minutes. Sprinkle with a little salt, and reduce the heat to medium. Add the meat, turmeric, 1½ teaspoons salt, and ¼ teaspoon pepper. Cook for 5 minutes, stirring often, until the meat takes on some color. Add 3 cups hot water and bring to a gentle boil. Cover, reduce the heat to low, and simmer until the meat is tender, about 30 minutes for stewing meat, longer if the meat is on the bone.
- Meanwhile, in a large pan, heat the remaining ¼ cup of olive oil over medium heat. Add the parsley, cilantro, green onions, and fenugreek. Cook, stirring often, until fragrant and reduced in volume, about 20 minutes. Add more oil if necessary and take care not to burn the herbs. Sprinkle with a little salt and set aside.
- While the meat simmers and the herbs cook, prepare the black-eyed peas. Place the black-eyed peas in a small pot and cover with 2¼ cups water and ½ teaspoon salt. Partially cover and bring to a gentle boil, reduce the heat to medium-low, and simmer for 10 to 15 minutes, until the beans have softened but not completely cooked through. They will finish cooking through in the stew. Set aside.
- Turn up the heat under the meat to medium. Add the herb mixture, the beans and their cooking water, the saffron water, the limoo Omani and 1 ½ teaspoons salt. Bring to a gentle boil, reduce the heat to low, partially cover, and simmer for 1 hour. Add the lemon juice and continue simmering until the meat is tender, the beans are cooked through but holding their shape, and all the flavors have fallen in love, 30 minutes to 1 hour. The longer the stew simmers, the more flavorful it will be. Just keep an eye on the beans, so they keep their shape and don’t turn mushy. As the stew simmers gently press down on the dried limes with the back of a spoon so they release their juices. Repeat this a couple of times. Taste as you go. If the stew needs more of a pucker, add more lemon juice accordingly. Add more water if necessary to make it juicier, or remove the lid to reduce the liquid. This khoresh shouldn’t be too watered-down, but there should be plenty of juices for everyone to spoon over th
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- Dice the onion. Use some oil to stir fry it in a pot. In order to make it look better and more delicious, after they’ve been fried add a little turmeric.
- Cut and chop the (boned) meat cubes and add them to the onions. Fry them until the color of the meat has changed.
- Use a different pot to cook the kidney beans. You don’t need to cook them completely, just cook them until they are half-cooked.
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