Ghormeh Sabzi is a Persian Stew that is often called the national dish of Iran. It's full of greens and onions and can be made with or without lamb. This stew is really hearty, while at the same time having a very delicate and complex flavor profile (due to the wide variety of greens). If you're looking for something quick and easy, this is definitely not it. There's quite a bit of chopping of vegetables and herbs required, but it's well worth the effort.
Prep. Time: 1 hr. 15 mins.
Cooking Time: 30 mins.
Servings: 4-6
Wine Recommendation: Shiraz
Ingredients:
16-24 oz. Baby Spinach
1/2 Bunch Fresh Dill
1 Bunch Fresh Parsley
1 Bunch Fresh Cilantro
1 Bunch Leeks
1 Bunch Green Onions
1 Tbs Dried Fenugreek
4 Dried Limes (or 1/4 cup lime juice)
1 Medium Onion
1/2 tsp Turmeric
3 Tbsp Vegetable Oil
14.5 oz can Red Kidney Beans
1 Medium Potato
1 lb Cubed Lamb (optional)
3 Tbsp Olive Oil
4 cups Chicken or Vegetable Broth
Salt
Black Pepper
1/4 tsp Crushed Red Pepper (or Cayenne)
Directions:
Cut the heads off of the Leeks and Green Onions. Finely chop the remaining parts, along with the Parsley, Cilantro, Dill, Spinach and Onion.
Cut the Potato into 1/2 size pieces.
Place the spinach into a pot with the heat setting on high and stir frequently until the excess water has been evaporated.
Add in the leeks, cilantro, green onions and parsley and continue cooking until the remaining greens have wilted.
Add two table spoons of olive oil and fry the vegetables until they turn a brownish color (about 15 mins.). Remove from heat and set aside.
In a separate frying pan add 1 tbsp of olive oil along with the chopped onions and potatoes. Stir fry until the onions become translucent.
Add the onions and potatoes to the vegetables.
Poke a hole in each of the dried limes and add those to the mixture along with the dill, 4 cups of vegetable broth, the turmeric, cayenne and the dried fenugreek.
Let the stew simmer for about 30 mins. and serve over rice.
Cooking the Lamb:
If you're adding meat in separately, simply re-use the frying pan that was use for the onions and potatoes. Add in about 1 tbsp of olive oil, 1 tsp turmeric, a 1/4 tsp salt and 1/4 tsp pepper along with 1/4 cup of broth from the stew. Cook until the lamb is done.
Prep. Time: 1 hr. 15 mins.
Cooking Time: 30 mins.
Servings: 4-6
Wine Recommendation: Shiraz
Ingredients:
16-24 oz. Baby Spinach
1/2 Bunch Fresh Dill
1 Bunch Fresh Parsley
1 Bunch Fresh Cilantro
1 Bunch Leeks
1 Bunch Green Onions
1 Tbs Dried Fenugreek
4 Dried Limes (or 1/4 cup lime juice)
1 Medium Onion
1/2 tsp Turmeric
3 Tbsp Vegetable Oil
14.5 oz can Red Kidney Beans
1 Medium Potato
1 lb Cubed Lamb (optional)
3 Tbsp Olive Oil
4 cups Chicken or Vegetable Broth
Salt
Black Pepper
1/4 tsp Crushed Red Pepper (or Cayenne)
Directions:
Cut the heads off of the Leeks and Green Onions. Finely chop the remaining parts, along with the Parsley, Cilantro, Dill, Spinach and Onion.
Cut the Potato into 1/2 size pieces.
Place the spinach into a pot with the heat setting on high and stir frequently until the excess water has been evaporated.
Add in the leeks, cilantro, green onions and parsley and continue cooking until the remaining greens have wilted.
Add two table spoons of olive oil and fry the vegetables until they turn a brownish color (about 15 mins.). Remove from heat and set aside.
In a separate frying pan add 1 tbsp of olive oil along with the chopped onions and potatoes. Stir fry until the onions become translucent.
Add the onions and potatoes to the vegetables.
Poke a hole in each of the dried limes and add those to the mixture along with the dill, 4 cups of vegetable broth, the turmeric, cayenne and the dried fenugreek.
Let the stew simmer for about 30 mins. and serve over rice.
Cooking the Lamb:
If you're adding meat in separately, simply re-use the frying pan that was use for the onions and potatoes. Add in about 1 tbsp of olive oil, 1 tsp turmeric, a 1/4 tsp salt and 1/4 tsp pepper along with 1/4 cup of broth from the stew. Cook until the lamb is done.
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