Ghormeh Sabzi
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How to make "Khoresh Ghormeh Sabzi". This is a recipe for making a Persian Stew called "Khoreh Ghormeh Sabzi".
We cook ghormeh sabzi with main ingredients as roast beef,and mixture of sautéed herbs like parsley leaf,
kurrat,fresh fenugreek leavs and beans.
Crunchy and nutritious beans with a piece of juicy beef together with fragrant and tasteful herbs
making this Persian stew very speciell. Finally we season all with spices like cinnamon,turmeric,saffron and limes.
See how to make Persian Stew Ghormeh Sabzi
Ingredients in Persian Stew "Khoresh Ghormeh Sabzi"
| ⁞⁞⁞ All Ingredients ⁞⁞⁞ | |
| Beef (roast beef or topside) | 500 g |
| Yellow onion | 1 |
| Butter or margarine | 50 g |
| Canola Oil | ½ dl |
| Tomato paste | 1 tablespoons |
| Turmeric | 1 teaspoon |
| Cinnamon | 1 teaspoon |
| Sugar | 1 teaspoon |
| Veal Stock | tablespoons |
| Water | 8 dl |
| Limes- dried(small) | 3 |
| Kidney beans -dried | 2 dl |
| Parsley leaf | 1 large bunch |
| Kurrat/Leeks | 1 large bunch |
| Fenugreek leavs- (or 1 tablespoon dried fenugreek) | 1 small fresh bunch |
| OBS! too much fenugreek will cause the Stew tastes bitter. | |
| Balsamic Vinegar | 2 tablespoons |
| Saffron | 0.10 g |
| Salt | some |
| Pepper | some |
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Cooking
Portions: 4
1 ½ hours + 6-8 hours soak time
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Recipe för Persian Stew "Khoresh Ghormeh Sabzi"
- Rinse the beans and fill with cold water to cover well. Let stand overnight.
- Cut the meat into large pot pieces.
- Peel and finely chop the onion.
- Brown the meat and onion in half the oil and butter in a saucepan.
- Add the tomato puree, turmeric, cinnamon and sugar and let it fry for a few minutes.
- Add water and broth.
- Boil. Reduce to low heat and simmer for about 1 ½ hours with the lid or until the pieces of meat are tender.
- Meanwhile: Strain the soaking water and add the beans in a saucepan of boiling water.
- Boil the beans in lightly salted water for 30-50 minutes so that they still have elasticity left and feels crisp.
- Turn away even this water.
- Rinse briefly beans with cold water and let them drain in a colander.
- Punch some holes in the dried limes and put them in the pot.
- Clean and finely chopped parsley, kurrat, fenugreek and fry them lightly.
- Look after that they do not burned. Stir frequently.
- Turn down the herbs in the pot with the cooked beans.
- Finish all by seasoning more with balsamic vinegar, saffron, salt and pepper.
- Let it simmer for another 20-30 minutes.
- Correct the seasoning with perhaps a little more lime and salt.
- Serve with boiled rice and yogurt.