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

Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, ghormeh sabzi (persian herbs stew). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Ghormeh sabzi (Persian herbs stew) is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Ghormeh sabzi (Persian herbs stew) is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have 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. Get 3 bunches curly parsley, roughly chopped
  2. Prepare 1 bunch cilantro/coriander, roughly chopped
  3. Get 2 bunches green onions; only the green part, roughly chopped
  4. Make ready 1 large onion, finely chopped
  5. Prepare 500 gr meat (either lamb, beef or chicken) in cubes; or brown mushrooms if vegetarian
  6. Make ready 1 tbsp turmeric
  7. Take 1 tbsp salt
  8. Get 1 tbsp dry fenugreek
  9. Prepare 1 can red kidney beans (or homemade cooked ones)
  10. Prepare 3 dry lemons (fresh ones are ok if can't find dry)
  11. Make ready olive oil
  12. Take 1 tbsp black pepper
Steps 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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