Mariusz Lewandowski
Hearty Ghormeh Sabzi: An Aromatic Persian Herb Stew with Beef and Kidney Beans
Ghormeh Sabzi is a beloved Persian stew known for its vibrant green hue and unique, tangy flavor that captivates the senses and transports you straight to the heart of Iran. This traditional dish has been a staple in Persian households for centuries, cherished for its rich taste and nutritional benefits. Packed with fresh herbs, succulent pieces of beef, and tender kidney beans, Ghormeh Sabzi is cooked slowly to allow the aromatic spices like dried lime to infuse every bite with an exciting citrusy zest. Perfect for cozy family gatherings or special celebrations, this is a dish that brings warmth and comfort all year round.
Ingredients:
– 1 pound of beef stew meat, cut into 1-inch cubes
– 1 cup dried kidney beans (or use 1 can of cooked kidney beans, drained and rinsed)
– 1 large onion, finely chopped
– 1/2 cup vegetable oil
– 5 cups fresh parsley, chopped
– 2 cups fresh cilantro, chopped
– 1 cup fresh fenugreek leaves, chopped (or 1 tablespoon dried fenugreek)
– Salt and pepper, to taste
– 4 dried limes, pierced with a fork (or juice from 2 fresh limes)
– 1 teaspoon turmeric powder
– 4 cups beef stock or water
Instructions:
1. Preparation of Kidney Beans:
– If using dried beans, soak them overnight in water. Drain and rinse well before cooking.
– In a large pot, add the soaked beans and cover with water. Bring them to a boil, then reduce to a simmer. Cook for about 45 minutes or until just tender. Drain and set aside.
2. Sautéing the Onion and Beef:
– In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
– Add the beef cubes into the pot. Season with salt, pepper, and turmeric. Cook, stirring occasionally, until the beef is browned on all sides, about 8-10 minutes.
3. Adding the Herbs:
– Stir in the chopped parsley, cilantro, and fenugreek. Sauté the mixture for another 5-7 minutes until the herbs have wilted, releasing their aroma.
4. Simmering the Stew:
– Add the cooked (or canned) kidney beans, and pour in the beef stock or water. Place the dried limes into the pot (or add fresh lime juice).
– Bring the mixture to a gentle boil, then reduce the heat to low. Allow the stew to simmer gently, partially covered, for about 1.5 to 2 hours, stirring occasionally. If needed, add more water to maintain the desired consistency.
5. Final Seasoning:
– Taste the stew and adjust the seasoning with extra salt or lime juice if necessary.
Cooking Tips:
– Fenugreek is an essential herb in this dish and contributes to the authentic flavor. If you can’t find fresh fenugreek, try using dried fenugreek leaves, often available in Middle Eastern or South Asian grocery stores.
– Dried limes are traditionally used to impart a unique tangy flavor. If unavailable, fresh lime juice is a good substitute.
Serving Suggestions:
Serve Ghormeh Sabzi over a bed of steamed basmati rice, ideally with a side of pickled vegetables or plain yogurt to offset the tanginess. Complementing your meal with a glass of Doogh, a traditional Persian yogurt drink, will elevate the dining experience.
Gather your family and friends around the table and savor not just the complex flavors, but also the deep tradition and love infused into this comforting stew. Enjoy the warmth of Persia right in your home with every delectable spoonful!
