Ghormeh Sabzi– Persian Stew is a hearty, wholesome and comforting mix of lamb, red beans and greens that represents Persian cuisine in all it’s splendour.
The word ‘ghormeh’ means stew from which Qorma or korma is also derived. ‘Sabzi’ means the green herbs and leaves. It’s a centuries old recipe which is very popular in Iran and Central Asia.
The slow cooked stew has simple ingredients but is loaded with protein and iron. Usually it’s served with steamed rice or pita bread but I sometimes dig in with a spoon as it feels like a complete meal on its own too.
It’s important to use lemon juice generously as the sour cuts through the bitterness of spinach and fenugreek. Other greens like kale, turnip leaves and chives can also be used. Ghormeh sabzi tastes best served with Persian tahdig rice or plain steamed rice.
1/2 kg lamb or mutton cutups
2 medium onions
3/4 cup kidney beans
1 teaspoon salt or to taste
1 heaped teaspoon black pepper
1/2 teaspoon turmeric
2 cups spinach, finely chopped
1/2 cup coriander leaves
1/2 cup fenugreek leaves
1/2 cup spring onions
1/2 cup fresh lemon juice
3 tablespoons olive or sunflower oil
6-7 cups water
This Is What You Do:
Soak the beans for several hours or overnight.
Heat two tablespoons oil in a deep pan on medium heat. Add onions and fry till they are soft.
Add meat, salt, pepper and turmeric. Continue to stir fry another 5/6 minutes or till the meat is golden on the outside.
Add beans and water, reduce heat and cover the pan to let it simmer slowly for an hour and a half or till the meat and beans are well done.
Heat the remaining oil in a frying pan, add all the greens and sauté till they wilt.
Add to the meat stew, cook another 10-15 minutes.
Add lemon juice and cook another 2-3 minutes. Check for seasoning. Serve hot with steamed rice or Pulao or dig in with a spoon for a protein rich healthy meal.