Persian Lamb And Chickpea Stew Qormeh Sabzi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ABGOOSHT (PERSIAN LAMB AND CHICKPEA STEW)



Abgoosht (Persian Lamb and Chickpea Stew) image

Iran's most beloved and ubiquitous peasant dish, abgoosht (or "meat water") is made with inexpensive, bony cuts of meat, which take a back seat to the broth and the sheer ceremony involved in serving it all. Once the stew is cooked, it is divided into two parts: The meat, potatoes and beans are pulled from the stock and mashed into a meat paste, goosht kubideh. Simple to prepare, the dish turns into an occasion for a gathering, as the broth and meat paste are served with piles of warm flatbread, pickles and fresh herbs, palate cleansers that offset the richness of the dish.

Provided by Samin Nosrat

Categories     dinner, beans, meat, soups and stews, main course

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 14

2 1/2 pounds bone-in lamb shank
1 teaspoon ground turmeric
Fine sea salt and freshly ground black pepper
1/2 cup dried chickpeas
1/2 cup dried white beans, such as navy or cannellini
2 large yellow onions, quartered
1/4 cup tomato paste
3 large russet potatoes (about 2 pounds)
6 Omani (dried Persian) limes, rinsed and punctured multiple times with a fork
Persian liteh pickles, for serving
Salad-e Shirazi, for serving
Warmed sangak bread or other freshly baked flatbreads, for serving
Assorted fresh herbs (such as mint, tarragon and basil), scallions and radishes, for serving (optional)
Doogh (Persian yogurt drink), for serving (optional)

Steps:

  • The night before you plan to cook, season the lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate. Place chickpeas and beans in a medium bowl; add 3 cups water and a generous pinch of salt. Refrigerate overnight.
  • To cook: Set a large Dutch oven or soup pot over high heat. Add lamb, onions, tomato paste and 8 cups water. Drain chickpeas and beans and add to pot. Bring to a boil, stir to dissolve tomato paste, and cover pot partially with a lid. Reduce heat and simmer stew for 2 hours.
  • Peel potatoes and cut into 1-inch pieces. Add potatoes and Omani limes to pot and continue simmering until potatoes and meat are both completely tender, about 1 hour. Taste and adjust the seasoning of the broth with salt and pepper.
  • Remove limes from pot, and one by one, juice them into the soup through a sieve by pressing down on them with a spoon. (Avoid letting the seeds through the sieve, as they can be bitter.) Taste the broth after juicing each lime and add just enough so that the broth is tangy and bright.
  • Use the sieve to remove the meat, potatoes and beans from the pot and transfer them to a large bowl. Use a fork to pull the meat off the bones. If any of the bones have marrow, use a skewer to remove it and add to the bowl. Use a potato masher to mash meat, beans and potatoes into a soft, uniform paste - this is called goosht kubideh, literally "mashed meat." If the mixture appears dry, add a few spoonfuls of broth and continue to mash until unctuous and smooth. Taste the paste and adjust the seasoning with salt, pepper and Omani lime juice, as needed.
  • To serve, bring broth and goosht kubideh to the table, along with bowls of liteh pickles, salad-e Shirazi, warmed sangak bread, fresh herbs and, if you like, doogh. All of the sides serve as palate cleansers to balance the richness of the dish.
  • Traditionally, the broth is eaten first with sangak bread, which can hold up to the broth without disintegrating. Typically, the bread is torn into bite-size pieces and added to broth to soak for a couple of minutes before digging in. This process is called tilit.
  • Serve the goosht kubideh separately after everyone has had a bowl of broth. Traditionally the meat paste is made into small sandwiches with fresh herbs, and eaten with alternate bites of salad-e Shirazi and liteh pickle. Leftover goosht kubideh makes for a great sandwich or baby food, and freezes well for up to 2 weeks.

KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW)



Khoresh-e Ghormeh Sabzi (Persian Herb, Bean and Lamb Stew) image

There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn't the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don't be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.

Provided by Samin Nosrat

Categories     meat, soups and stews, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 15

1 1/2 pounds lamb shoulder or beef chuck, trimmed and cut into 2-inch pieces
1 heaping teaspoon ground turmeric
Fine sea salt and freshly ground black pepper
1/2 cup dried kidney beans
3 tablespoons plus 1/4 cup extra-virgin olive oil
1 large yellow onion, thinly sliced
1 pound Italian parsley (about 3 large bunches)
1 pound cilantro (about 3 large bunches)
2 bunches chives
1 bunch scallions, roots trimmed
1 tablespoon dried fenugreek leaves
4 Omani (dried Persian) limes, rinsed and punctured multiple times with a fork
1/4 teaspoon crumbled saffron threads
Polo Ba Tahdig (Persian Rice With Bread Crust), for serving
Mast-o Khiar or plain yogurt, for serving

Steps:

  • In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside.
  • Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes.
  • In the meantime, place a large Dutch oven or similar pot over medium-high heat. Add 3 tablespoons oil. When it shimmers, add meat and cook, turning regularly so that it browns evenly on all sides, about 15 minutes. Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt. Cook, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
  • Drain the beans and add to the pot, stirring to combine everything and coat the beans with oil. Add 4 cups water, increase heat to high and bring to a boil. Reduce heat to medium-low, cover pot and simmer for 2 hours.
  • In the meantime, prepare the herbs: Wash parsley and cilantro, then use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves and tender stems very, very finely, or feel free to use a food processor to get these herbs as finely chopped as possible. The more finely chopped the herbs, the more green and unctuous the ghormeh sabzi will be.
  • Separately chop the chives and entire bunch of scallions (including the green tops) as finely as possible by hand. These, too, must be very finely chopped - nearly minced - but they will turn to mush in a food processor and thus should be chopped by hand.
  • Set a large frying pan over medium heat. When the pan is hot, add the remaining 1/4 cup oil and the scallion-chive mixture. Allow to wilt, stirring constantly, for about 2 minutes, then add remaining chopped herbs and fenugreek leaves, crushing the fenugreek leaves between your fingers as you add them. Cook, stirring continuously, until the herbs are wilted and very dark green - but not burned - and they give off a bright green oil when pressed with a spoon, 18 to 20 minutes. This step is crucial to the flavor and color of the stew. You'll know the herbs are ready when they feel dry and emit a strong, savory aroma.
  • When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup water. Season with salt and bring to a boil. Reduce heat, cover pot, and simmer for another hour. Check on the limes occasionally to make sure they are submerged in the stew but not falling apart. Gently push them into the stew if they're still floating after 20 minutes.
  • As the stew nears the 3-hour mark, remove the lid and check the meat; it should be very tender. If the ghormeh sabzi seems a little watery, leave it uncovered for the last 20 minutes of cooking and allow to reduce into a thick stew. Taste and adjust the seasoning with salt and pepper. If the stew needs a little acidity, juice a lime into the stew through a sieve by pressing down on it with a spoon (avoid letting the seeds through the sieve, as they can be bitter). Set aside. Taste the stew and continue adding more lime juice until the stew is sufficiently tangy. Stir in the saffron. The stew should be a very deep, dark shade of green and quite thick when done. Return dried limes into the stew to serve.
  • Serve hot with Persian rice and mast-o khiar.

GHORMEH SABZI (PERSIAN HERB STEW)



Ghormeh Sabzi (Persian Herb Stew) image

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

¼ cup canola oil, divided
1 large yellow onion, finely chopped
1 teaspoon ground turmeric
1 ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes
1 ½ cups finely chopped spinach
1 cup finely chopped green onions (green part only)
½ cup finely chopped Italian flat-leaf parsley
¼ cup finely chopped cilantro
¼ cup finely chopped chives
¼ cup finely chopped fenugreek leaves
1 ½ cups water, or more as needed
salt and ground black pepper to taste
1 lemon, juiced
4 dried Persian limes (limoo amani), or more to taste
1 (15 ounce) can red kidney beans, drained and rinsed

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

GHORMEH SABZI (PERSIAN HERB STEW)



Ghormeh Sabzi (Persian Herb Stew) image

Ghormeh Sabzi is an incredibly delicious Persian stew that is served over steamed basmati rice. It has tender cooked meat in intensely fragrant, rich and lemon herb gravy along with kidney beans. Popularly known as the national dish of Iran, this stew is packed with protein and fiber.

Provided by Roxana Begum

Categories     Stews

Time 2h30m

Number Of Ingredients 13

4 cups parsley (fresh)
3 cups cilantro (fresh)
1 cup green onions (fresh)
3/4 cup fenugreek leaves
5 tbsp olive oil
1 onions (yellow, large, sliced thinly)
1½ lb lamb (with bone or 1¼ lbs boneless cut in 2 inch pieces)
1 tsp turmeric
1/2 tsp ground black pepper (ground )
salt (to taste)
1/2 cup dried kidney beans (dried (soaked overnight))
4 dried limes (dried, whole)
1 tbsp dried lime powder (or 2 tbsp lime juice (as per taste))

Steps:

  • Rinse the herbs and drain well. Chop herbs very finely.Tip: Spin herbs in a salad spinner or pat dry.
  • Heat 2 tbsp of oil in a cooking pot at medium setting. Sauté onions until light golden brown.
  • Add meat, turmeric, black pepper and brown it a little. Then add some salt and 3 cups water and bring it to a boil.
  • Lower the heat, add the drained beans and simmer for 30 mins.Tip: Cook longer if using beef.
  • Meanwhile, heat 3 tbsp of oil in a nonstick skillet. Add the herbs and sauté for 20 to 25 minutes until you can smell the aroma of sautéed herbs. Make sure to stir in between.
  • Then add sautéed herbs and simmer the stew for 30 minutes.
  • Next, add the pierced dried limes and simmer for another 30 to 60 minutes until the meat and beans are tender.Tip: Add dried lime powder or lime juice in the last half hour adjusting as per your taste.
  • The stew should be thick and not runny. Adjust the consistency, salt, lime and other seasonings.
  • Serve Ghormeh Sabzi hot with steamed rice.

Nutrition Facts : ServingSize 1 cup, Calories 246 kcal, Carbohydrate 13 g, Protein 19 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 46 mg, Sodium 70 mg, Fiber 4 g, Sugar 1 g

PERSIAN LAMB AND CHICKPEA STEW (QORMEH SABZI)



Persian Lamb and Chickpea Stew (Qormeh Sabzi) image

A lovely, healthy, Persian dish, which can easily be made with cuts of beef. Try it in place of your usual stew some evening! :)

Provided by PalatablePastime

Categories     Stew

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 tablespoons vegetable oil
1 1/2 lbs lamb shoulder, finely diced
1 large onion, chopped
1/2 teaspoon salt
fresh ground black pepper
1/2 teaspoon turmeric
1/3 cup lemon juice
1/2 cup water
10 green onions, chopped thin
3 tablespoons finely chopped celery leaves
1/2 lb fresh spinach, chopped
3 tablespoons chopped fresh parsley
2/3 cup cooked garbanzo beans or 2/3 cup cooked red kidney beans, drained

Steps:

  • Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.
  • Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.
  • Lower heat and cover, simmering for 15 minutes.
  • Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
  • Add these vegetables and the chickpeas to the meat and mix together thoroughly.
  • Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.
  • Serve with steamed basmati rice.

More about "persian lamb and chickpea stew qormeh sabzi recipes"

ABGOOSHT (PERSIAN LAMB AND CHICKPEA STEW) RECIPE | GOOD FOOD
abgoosht-persian-lamb-and-chickpea-stew-recipe-good-food image
2019-06-17 1.2kg bone-in lamb shanks. 1 tsp ground turmeric. fine sea salt and freshly ground black pepper. ½ cup dried chickpeas. ½ cup dried white beans, such as cannellini. 2 large onions, quartered. ¼ cup tomato paste. 3 large russet potatoes (about 1 kg) 6 Omani (dried Persian…
From goodfood.com.au
  • 1. The night before you plan to cook, season the lamb with turmeric, one teaspoon salt and half a teaspoon of pepper. Cover and refrigerate. Place chickpeas and beans in a medium bowl; add three cups water and a generous pinch of salt. Refrigerate overnight.
  • 2. To cook: Set a large Dutch oven or soup pot over high heat. Add lamb, onions, tomato paste and eight cups water. Drain chickpeas and beans and add to pot. Bring to a boil, stir to dissolve tomato paste, and cover pot partially with a lid. Reduce heat and simmer stew for two hours.
  • 3. Peel potatoes and cut into 2.5cm pieces. Add potatoes and Omani limes to pot and continue simmering until potatoes and meat are both completely tender, about one hour. Taste and adjust the seasoning of the broth with salt and pepper.
  • 4. Remove limes from pot, and one by one, juice them into the soup through a sieve by pressing down on them with a spoon. (Avoid letting the seeds through the sieve, as they can be bitter.) Taste the broth after juicing each lime and add just enough so that the broth is tangy and bright.


GHORMEH SABZI – PERSIAN HERB STEW
ghormeh-sabzi-persian-herb-stew image
2015-03-10 Saute over medium high heat for about 5 minutes, stir frequently. Transfer the herbs to the pressure cooker. Wipe the skillet with a paper towel and in the same skillet fry the sliced onions in 3-4 TBSP oil until golden brown. Add the tomato paste and saute …
From persianmama.com


GHORMEH SABZI - PERSIAN HERB STEW (VIDEO) • UNICORNS IN ...
2018-01-03 When it comes to Persian recipes, we have them all here for you.From gheimeh (Persian split chickpea stew) and fesenjan (Persian pomegranate and walnut stew), to our popular zereshk polo morgh (Persian rice and barberry rice with chicken, there is a delicious Persian recipe for everyone here. Today we are sharing one of the Persian classics with you: ghormeh sabzi, a delicious herb stew …
From unicornsinthekitchen.com
Estimated Reading Time 8 mins
  • Heat a dry pan on low heat and saute the herbs for about 10 minutes until they dry out a bit. Add 1/3 cup vegetable oil and saute for 15 more minutes on low heat. Set aside.


GHORMEH SABZI - WIKIPEDIA
Qormeh sabzi: Type: Stew: Place of origin Iran: Main ingredients: Herbs (parsley, leeks or green onions, cilantro, dried fenugreek leaves) Cookbook: Ghormeh sabzi; Ghormeh sabzi (Persian: قورمه‌ سبزی ‎; also spelled as qormeh sabzi) is an Iranian herb stew. It is a very popular dish in Iran. History. Ghormeh sabzi dates back as far as 5,000 years with an origin of Iran. Being of ...
From en.wikipedia.org
Main ingredients Herbs ( parsley, leeks or green …
Type Stew
Place of origin Iran
Alternative names Qormeh sabzi


HERB AND CHICKPEA STEW WITH RICE. - HALF BAKED HARVEST
2019-03-18 Instructions. 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the chickpeas and season with salt and pepper. Cook, stirring occasionally until he chickpeas begin to crisp, about 5 minutes.
From halfbakedharvest.com
Estimated Reading Time 6 mins


QORMEH SABZI | RECIPES WIKI | FANDOM
Persian lamb and chickpea stew. A lovely, healthy, Persian dish, which can easily be made with cuts of Beef. Try it in place of your usual stew some evening!:) Ghormeh Sabzi Recipe at persiancity.com 3 tablespoons vegetable oil 1½ lbs lamb shoulder, finely diced 1 large onion, chopped ½ teaspoon salt freshly ground black pepper ½ teaspoon turmeric ⅓ cup lemon juice ½ cup water 10 green ...
From recipes.fandom.com


HUMMAS, TABOULI AND TWO STEWS: SPINAL CORD INJURY BC
These recipes for delicious hummus, tabouli, persian lamb and chickpea stew and eggplant stew make for a yummy dinner while being mindful of SCI nutrition! Ingredients. Hummus. 1 can (15 ounces) chickpeas (rinsed and drained) OR 1 1/2 cup s cooked chickpeas; 1/2 tsp baking soda (if you’re using canned chickpeas) 1/4 cup lemon juice (from 1 1/2 to 2 lemons, to taste) 1 medium-to-large clove ...
From sci-bc.ca


RECIPE: APPETIZING PERSIAN HERB STEW (QORMEH SABZI ...
2021-04-14 Persian herb stew (Qormeh sabzi). Ghormeh Sabzi is among the most essential Persian recipes. It is often considered to be the national dish of Iran and its rich, aromatic flavor is celebrated in Persian communities around the world. Consisting of flavorful herbs and lamb, ghormeh sabzi is a cornerstone of Persian cuisine.
From cookcodex.com


PERSIAN LAMB AND CHICKPEA STEW (QORMEH SABZI) | NATURALLY ...
Persian Lamb and Chickpea Stew (Qormeh Sabzi) By. Randy Boyer. Share. Facebook. Twitter. Pinterest. Email. Print. Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides. Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil. Lower heat and cover, simmering for 15 minutes. Heat 2 tbsp oil in a ...
From naturallysavvy.com


QORMEH SABZI- TFRECIPES
Qormeh Sabzi. KHORESH-E GHORMEH SABZI (PERSIAN HERB, BEAN AND LAMB STEW) There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn't the same without it. Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness …
From tfrecipes.com


PERSIAN LAMB AND CHICKPEA STEW (QORMEH SABZI) RECIPE ...
Healthy recipes - discover ChampsDiet healthy recipes, including healthy breakfasts, lunches, dinners and snacks. Good food ideas, family meal recipes.
From champsdiet.com


PERSIAN LAMB AND CHICKPEA STEW (QORMEH SABZI) | TECHTEAM ...
Template:Wikifiedrecipe 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also A lovely, healthy, Persian dish, which can easily be made with cuts of Beef. Try it in place of your usual stew some evening!:) 3 tablespoons vegetable oil 1 1/2 lbs Lamb shoulder, finely diced 1 large Onion, chopped 1/2 teaspoon salt freshly ground black pepper 1/2 teaspoon turmeric 1/3 cup lemon ...
From techteam-qa9.fandom.com


PERSIAN LAMB AND HERB STEW (GHORMEH SABZI)
Persian Lamb and Herb Stew (Ghormeh Sabzi) Cooking Time 210 mins; Serves 4; Difficulty Easy; Measurement Converter. Convert From. Convert To. Value. Ingredients. 2 tbsp olive oil. 1 medium onion, chopped. 675g lamb shoulder or lamb chops (with the bone) 1 tbsp turmeric. 1 tbsp salt. 1 tsp ground black pepper. 1 bunch fresh fenugreek leaves, chopped or 2 tbsp dried. 1 bunch flat leaf parsley ...
From foodnetwork.co.uk


GORMEH SABZI (PERSIAN LAMB AND SPINACH STEW) | COMMUNITY ...
More recipes Recipe search Gormeh Sabzi (Persian Lamb and Spinach Stew) A community recipe by fannycraddock. Not tested or verified by Nigella.com. Print me. Introduction. Gormeh Sabzi is an extremely taste spinach and lamb stew from Iran. It tastes incredible! Gormeh Sabzi is an extremely taste spinach and lamb stew from Iran. It tastes incredible! Share or save this . Bookmarked Remove ...
From nigella.com


PERSIAN LAMB AND CHICKPEA STEW QORMEH SABZI RECIPES
Steps: In a medium bowl, season the meat with turmeric, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside. Rinse the beans and place in a medium bowl with 1 cup water and a generous pinch of salt. Set aside to soak for 30 minutes. In the meantime, place a large …
From tfrecipes.com


PERSIAN LAMB AND CHICKPEA STEW (QORMEH SABZI)
Persian Lamb And Chickpea Stew (qormeh Sabzi) Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins Ingredients. Servings: 4; 3 tablespoons vegetable oil ; 1 1/2 lbs lamb shoulder, finely diced ; 1 large onion, chopped ; 1/2 teaspoon salt ; fresh ground black pepper ; 1/2 teaspoon turmeric ; 1/3 cup lemon juice ; 1/2 cup water ; 10 green onions, chopped thin ; 3 tablespoons finely ...
From worldbestrecipesdiabetic.blogspot.com


Related Search