How to Make Ghormeh Sabzi

Name: How to Make Ghormeh Sabzi
Prep time: 41 min
Cook time: 218 min
Total time: 1009 min
Yield: 5
Ingredients: 200 g Parsley; 200 g Persian leek (tareh); 200 g Spinach; 100 g Fenugreek; 100 g Coriander; 500 g Veal shank; 1 Onion; 1 bottle Oil; 1 Turmeric; 1 Black pepper; 1 Salt; 1 Dried red pepper; about 250 g Pinto beans; 1 Dried limes; 1 l Boiling water; 2 pieces Ice cubes; 1 bottle Sour orange concentrate (qavam narenj)

Recipe by Navab Ebrahimi (@navabebrahimiii) on YouTube · View original post

4.9/10 · PopularityBased on the original YouTube post’s likes, views and comments.

A classic Persian herb stew made with a mix of fresh herbs, veal shank, pinto beans, and dried limes, served with rice.

Health score 9.5/10
259 min
Prep 41 min
Serves 5
Medium
395 kcal

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Ingredients

ParsleyPart of the ghormeh sabzi herb mix200 g
Persian leek (tareh)Part of the ghormeh sabzi herb mix200 g
SpinachPart of the ghormeh sabzi herb mix200 g
FenugreekPart of the ghormeh sabzi herb mix100 g
CorianderPart of the ghormeh sabzi herb mix100 g
Veal shankCut into medium cubes; 100 g per person500 g
OnionFinely chopped1
Pinto beansSoaked in water for at least 12 hours; Not given in the recipe — about 50 g per personabout 250 g
Dried limesMake a few holes and soak in water1
Ice cubesAdded at the end to help separate the oil2 pieces
Sour orange concentrate (qavam narenj)Optional, for sourness1 bottle

To serve with (optional)

Persian rice (to serve)about 90 g per personabout 450 g

You probably have these

OilFor frying the herbs and onions1 bottle
TurmericSpice1
Black pepperSpice1
SaltSpice1
Dried red pepperCrushed by hand1
Boiling waterTo cover the stew1 l

Method

Clean, wash, and finely chop the parsley, tareh, spinach, fenugreek, and coriander.
Soak the pinto beans in water for at least 12 hours (overnight).
Make a few holes in the dried limes and soak them in water.
Heat oil in a pan and fry the chopped herbs for about 30 to 45 minutes until well fried and darkened.
Finely chop the onions.
Cut the veal shank into medium cubes, not too large and not too small.
Heat oil in a pot and fry the chopped onions until fully golden.
Add the cubed meat to the golden onions and fry over high heat.
Add turmeric, black pepper, and salt to the meat and onions.
Crush one dried red pepper by hand and add it to the pot.
Let the meat fry for a few minutes until slightly browned.
Add the fried herbs to the pot.
Add the soaked pinto beans.
Add the soaked dried limes.
Pour boiling water over the stew until it covers the ingredients.
Stir well.
Bring to a simmer and let it cook.
After the stew has cooked, add two ice cubes to help the oil separate.
Reduce the heat, cover the pot, and let the stew simmer for another 30 to 45 minutes until fully cooked.
Adjust the sourness with a souring agent such as unripe grape juice, lemon juice, or sour orange concentrate (qavam narenj).
Serve the ghormeh sabzi with rice.