Ghormeh sabzi (Persian herbs stew)
Ghormeh sabzi (Persian herbs stew)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, ghormeh sabzi (persian herbs stew). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Ghormeh sabzi (Persian herbs stew) is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Ghormeh sabzi (Persian herbs stew) is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook ghormeh sabzi (persian herbs stew) using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Ghormeh sabzi (Persian herbs stew):
  1. Take 3 bunches curly parsley, roughly chopped
  2. Prepare 1 bunch cilantro/coriander, roughly chopped
  3. Make ready 2 bunches green onions; only the green part, roughly chopped
  4. Prepare 1 large onion, finely chopped
  5. Take 500 gr meat (either lamb, beef or chicken) in cubes; or brown mushrooms if vegetarian
  6. Get 1 tbsp turmeric
  7. Prepare 1 tbsp salt
  8. Prepare 1 tbsp dry fenugreek
  9. Get 1 can red kidney beans (or homemade cooked ones)
  10. Take 3 dry lemons (fresh ones are ok if can't find dry)
  11. Take olive oil
  12. Take 1 tbsp black pepper
Instructions to make Ghormeh sabzi (Persian herbs stew):
  1. Roughly chop the parsley, green part of green onions and cilantro
  2. Chop them together very finely with a food processor. If you don't have a food processor, it's ok to do it with a knife but it will take longer.
  3. In a large pot heat 2 tbsp of olive oil and saute the herbs for about 8 minutes in medium high heat. Reserve them.
  4. Add 1 tbsp of olive oil to the pot and heat it on medium high heat. Add the onions and mix. Cook until golden. Add your meat and mushrooms, salt, turmeric, black pepper and fenugreek and mix. Cook until the meat is seared. Add 4 cups of water, the lemons and mix and bring to a boil. Then lower the heat to simmer for about 3 hours.
  5. Add the red kidney beans and cook for 20 more minutes.
  6. Serve with tadhig

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