Suzannes Ghormeh Sabzi Recipes

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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



Ghormeh Sabzi image

Provided by Food Network

Time 5h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup vegetable oil
2 pounds fresh herbs (8 bunches parsley, 8 bunches Persian leeks, 2 bunches cilantro, 2 bunches fenugreek, 1 bunch spinach), chopped medium fine
1 large white onion, chopped medium fine
1 garlic clove, minced
1 teaspoon ground turmeric
1 pound beef or lamb, cut into medium chunks
2 cups cooked red kidney beans
1 1/2 tablespoons ground black pepper, plus additional as needed
1 tablespoon salt, plus additional as needed
6 dried Persian limes, 2 holes poked on opposite sides of each
Serving suggestion: basmati rice

Steps:

  • Heat a large skillet over medium heat; add 1/4 cup vegetable oil to warm. Add chopped herbs and saute until slightly darker but not black, about 10 minutes. Remove the herbs from the heat and set aside.
  • Heat a large saucepan or pot with a lid over medium-high heat; add remaining 1/4 cup vegetable oil to warm. Add chopped onion and minced garlic and saute until golden brown, about 5 minutes. Add the turmeric and chunks of meat. Continue to saute until meat is browned on outside and the juices have begun to render, creating a thin sauce in the pan, 5 to 7 minutes. Add the sauteed herbs and fold into the meat/onion mixture. Add kidneys beans, black pepper, salt, dried limes and 10 cups water. Bring to boil, then reduce heat to medium-low, cover and let simmer, making sure to check water level throughout cooking time, until the meat is tender enough to shred with a fork, 4 to 5 hours. (It's important not to let the top get dry; add water if necessary.) Season with salt and pepper to taste. Serve with steamed basmati rice.

SUZANNE'S GHORMEH SABZI



Suzanne's Ghormeh Sabzi image

Make and share this Suzanne's Ghormeh Sabzi recipe from Food.com.

Provided by Bijanos

Categories     Southwest Asia (middle East)

Time 9h

Yield 14 serving(s)

Number Of Ingredients 10

2 (10 ounce) cello bags spinach
2 bunches scallions (cut roots off and then cut in segments)
2 bunches parsley (curly or italian and cut the stems off)
1 bunch cilantro
2 lbs chicken (whatever meat you prefer) or 2 lbs beef (whatever meat you prefer)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup lemon juice
6 dried lemons
1 teaspoon canola oil

Steps:

  • Wash thoroughly, drain, and chop in processor until it looks like chopped greens. Set aside.
  • In large high pan, put small amount of canola oil in with 1 good size onion sliced.
  • Saute onion and put 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon.
  • When onion is pretty well sauteed with spices, add your cubed meat.
  • Brown meat with onion and add salt and pepper.
  • Add about 48ounces of water, 1/2 cup lemon juice to start, and 6 dried lemons ( have to puncture the lemons). If too thick, gradually add water little at a time because this will simmer away.
  • In separate skillet, brown greens in canola oil stirring constantly so they don't burn. You just want to saute them good and then add greens to meat.
  • Turn heat down and simmer.
  • Here's the trick, the longer this cooks, the better the flavor savor's through it. You can start with covering the pan with a lid, stirring occasionally and then if you take the lid off, and there is too much water, simmer high so the water boils off. Stir so bottom doesn't stick. You kind of have to "eye ball" this and know what the consistency should look like. As I mentioned, if it looks too watery, boil sabzi/ meat mixture until right consistency. Taste to see if you need more salt, or more lemon juice. If you want more a sour taste, add lemon juice gradually.
  • I usually cook this in the morning and let it simmer slowly all day, stirring at times. Make sure you have enough water on it though.
  • Hope this doesn't confuse anyone. Let me know how yours comes out -- Serve over rice -- Enjoy!

Nutrition Facts : Calories 163.1, Fat 10.3, SaturatedFat 2.9, Cholesterol 48.6, Sodium 83.4, Carbohydrate 4.2, Fiber 1.8, Sugar 1, Protein 13.8

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