This slow cooked ghormeh sabzi is a beautiful and rich Persian stew of tender beef and hearty leafy greens. It’s a nourishing and comforting meal you’ll want to tuck into on a cold winter’s day.
I thought it was about time I made another Persian recipe seeing as my vegan fessenjan is one of the most popular recipes on my blog. Do you want to see more of these types of recipes?
Today’s recipe is a beautiful rich and green filled stew, called Ghormeh Sabzi. There are a number of variations of this amazing Persian stew however, there are core ingredients which cannot be omitted and which are sketched indelibly in my mind – the beautiful smell scent of turmeric and Persian limes wafting from my Mammajun’s (Grandma’s) kitchen.
Ghormeh Sabzi is sometimes known as the green stew as it is packed with green herbs and leafy vegetables. Parsely and Coriander are the most common ones along with chives, leeks, and fenugreek leaves. However, except for the Parsley and Coriander you can replace the others with other greens such as Shallots or even spinach or silverbeet.
The following recipe is made based on my Grandma’s cooking but I have modified it according to what is readily available or economical. I have also developed the recipe for a slow cooker so that you can prep it before you leave for work and it will be ready 8-10 hours later when you return. If you are short of time in the morning you can always chop everything up the night before.
If you are cooking it on the stove, halve the cook time and use the lowest heat. The best result is produced when the meat, stock and herbs are left to cook slowly.
I hope you enjoy this beautiful Persian recipe and I absolutely can’t wait to hear what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Large saucepan
- Slow cooker
Ingredients (serves 6):
- 1 large onion
- 4 cloves garlic minced
- 1 heaped teaspoon of turmeric
- 1 kilo of good quality gravy beef, stewing steak or lamb cubed
- 2/3 to one cup of dried red kidney beans soaked for 4 hours or overnight
- 4 -5 dried Persian Limes (these can be sourced from Indian food shops/supermarkets)
- 1 to 2 cups of shallots, leeks or Chives (I have used shallots in this recipe), chopped
- 4-5 bunches of curly parsley, chopped
- 3 bunches coriander, chopped
- 2 cups veg stock or water
- Sea salt for seasoning
1. In a large saucepan or pan, fry onion until transparent adding garlic for last minute.
2. Add tumeric and fry a little until mixed well.
3. Add the meat cooking until brown on all sides.
4. Transfer the meat and onion mixture to a slow cooker and stir in soaked beans.
5. Take the Persian limes and pierce with a fork in three or four places and place these around slow cooker pushing down.
6. In the pan that the meat was cooked in, sauté the shallots (keep the green part to cook with other greens).
7. Add all other chopped greens (parsley, coriander etc) to the pot and sauté for a few minutes more.
8. Add the sautéed vegetables to the meat in the slow cooker placing on top.
9. Take 2 cups of vegetable stock (or water) and add to cooking pot to soak up any remaining herbs, spices etc.
10. Add vegetable stock to slow cooker and cover and cook on low for 8 -10 hours. Add salt to taste.
Storage: once cooked, store in an airtight container in the fridge for up to 5 days.
Like this recipe? Yum it on Yummly.
For another Persian recipe, try my vegan fesenjan (pomegranate walnut stew).
Anisa – The Macadames. xx