Food Qormeh Sabzi Recipe from Iran

Ghormeh Sabzi ~ Persian Herb StewIngredients

1 onion
4 cloves garlic
1 tsp turmeric
1 lb stewing meat
4 dried Persian limes
1/3 cup kidney beans, dried
4 cups fresh parsley, packed
2 cups fresh cilantro,packed
1 cup fresh feenigreek
2 cups fresh chives
salt&pepperoilPlease note that for this recipe you will need to soak your beans for a few hours.



Small dice onion and mince garlic. Sauté in oil until translucent. Add turmeric and stir well.



Cut meat in cubes and add to onion. Season with salt and pepper and allow to brown on all sides.



Make a couple of small holes in each of the dried limes. Add to the meat along with the beans. Add 4 cups of water, cover, and cook on medium for 1 hour.



In the mean time fine chop herbs.



Sauté herbs in oil for a few minutes until you smell the aroma of the herbs. This is a very important step in making this recipe. I highly recommend that you don't skip it because it really does make a difference in the taste.



Add herbs to the meat and beans. Cook covered on medium low for 2 to 2 1/2 hours. Make sure to stir the pot every so often and also taste and adjust seasoning.

Note that some people either add lemon juice or ground dried limes to Ghormeh Sabzi along with the whole dried limes. Personally, I find that the four dried limes add enough tang to this stew.

Serve over chelow, white rice.

Ingredients

1 onion
4 cloves garlic
1 tsp turmeric
1 lb stewing meat
4 dried Persian limes
1/3 cup kidney beans, dried
4 cups fresh parsley, packed
2 cups fresh cilantro,packed
1 cup fresh feenigreek
2 cups fresh chives
salt&pepperoilSoak beans for a few hours. Small dice onion and mince garlic. Saute in oil until translucent. Add turmeric and stir well. Cut meat in cubes and add to onion. Season with salt and pepper and allow to brown on all sides. Make a couple of small holes each of the dried limes. Add to the meat along with the beans. Add 4 cups of water, cover, and cook on medium for 1 hour.

In the mean time fine chop herbs. Sauté herbs in oil for a few minutes until you smell the aroma of the herbs. This is a very important step in making this recipe. I highly recommend that you don't skip it because it really does make a difference in the taste.

Add herbs to the meat and beans. Cook covered on medium low for 2 to 2 1/2 hours. Make sure to stir the pot every so often and also taste and adjust seasoning.