The Arabian Foodie | Tastes of the Arab World Best Ghormeh Sabzi | Persian Recipes | Arabic
Ghormeh Sabzi Recipe _ How to make Persian Ghormeh Sabzi
Clean and wash the herbs, dry thoroughly, and chop finely in a food processor.
Heat 3 tbs of olive oil in a large skillet over medium heat and saute the chopped fresh herbs for about 10 minutes, stirring frequently. Set aside.
In a large stew pot, saute chopped onions in 2 tablespoons of olive oil until they become golden brown.
Add the meat, turmeric, salt, pepper, and fry until all sides are brown.
Add the 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. Add the kidney beans and 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.
NOTE: If you are vegan, replace the meat for chopped crimini or portobello mushrooms and add them in at the same time as the kidney beans. This would be such a delicious version of this recipe
#Ghormeh_Sabzi #Recipe #Persian
Clean and wash the herbs, dry thoroughly, and chop finely in a food processor.
Heat 3 tbs of olive oil in a large skillet over medium heat and saute the chopped fresh herbs for about 10 minutes, stirring frequently. Set aside.
In a large stew pot, saute chopped onions in 2 tablespoons of olive oil until they become golden brown.
Add the meat, turmeric, salt, pepper, and fry until all sides are brown.
Add the 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. Add the kidney beans and 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.
NOTE: If you are vegan, replace the meat for chopped crimini or portobello mushrooms and add them in at the same time as the kidney beans. This would be such a delicious version of this recipe
#Ghormeh_Sabzi #Recipe #Persian
همه توضیحات ...