Mixed Veg. (Ghorme)
Ingredients: Parsley, Leek, Coriander, Fenugreek
Khoresh-e Ghormeh Sabzi is one of the most delicious and popular dishes among Iranians. The combination of flavorful and aromatic herbs, slow cooked lamb cubes, fork-tender beans and dried lemons make the khoresh very tasty and nutritious.
Ghormeh Sabzi - Persian Herb Stew Recipe:
2 pounds meat (lamb or beef) washed and cubed
1 cup red kidney beans or pinto beans, soaked overnight
1 large yellow onion, finely chopped
4 bunches flat-leafed parsley
1 bunch cilantro
2 large leeks or 4 scallions (green stems only)
1 small bunch fresh fenugreek, or 1 tablespoon dried fenugreek (shanbalileh), too much fenugreek will cause ghormeh sabzi to taste bitter
3-4 dried lemons (limoo amani), or 3 tablespoons freshly squeezed lemon juice
1 teaspoon turmeric
Salt and pepper to taste
- Clean and wash the herbs, dry thoroughly and chop finely.
- Heat 1/3 cup of vegetable oil in a large skillet over medium heat and saute the chopped fresh herbs for about 15 minutes, stir frequently. Set aside.
- In a large stew pot, saute chopped onions in 2 tablespoons of oil until they become golden brown.
- Add the meat, turmeric, salt, pepper and fry until all sides are brown.
- Add the soaked dried beans, fried vegetables and dried lemons.
- Pour in enough water to cover the mixture by about 2 inches, bring to a boil on high heat for just a couple of minutes, lower the heat, cover and cook on medium to low heat for 1 1/2 hours.
- Taste and adjust the seasoning as necessary and add a little more water if needed. Reduce the heat to its lowest setting and simmer for another 30 minutes. The longer ghormeh sabzi simmers the better it tastes. ( khoob ja miofteh). It would also taste better reheated the next day. Taste and adjust the seasoning before serving.
Serve hot with Rice...