Authentic Persian Ghormeh Sabzi: The Complete Guide to the Herb Mix and Every Step

Name: Authentic Persian Ghormeh Sabzi: The Complete Guide to the Herb Mix and Every Step
Prep time: 23 min
Cook time: 47 min
Total time: 310 min
Yield: 6
Ingredients: 750 g to 1 kg Lamb (boneless top round and shank with bone); 1 Large white onion; 250 g Fresh parsley; 250 g Fresh cilantro (coriander leaves); 250 g Fresh Persian leek (tareh); 250 g Fresh fenugreek leaves; 3/4 cup or 10 tbsp, uncooked Red kidney beans; 1/2 tsp Freshly ground black pepper; 1 tbsp (max) Ground turmeric; 1 tbsp Salt; 2 to 3 tbsp, if needed Verjuice (ab-ghureh); 6 Dried Persian limes (limu omani); 2 to 4 tbsp Ground dried lime (limu omani powder); At least 1 cup (2 1/2 cups is more like Vegetable oil (sunflower or canola); 6 tbsp Clarified butter (ghee)

Recipe by Yummy Gastronomy (@yummygastronomy) on YouTube · View original post

7.5/10 · PopularityBased on the original YouTube post’s likes, views and comments.

A step-by-step guide to authentic Persian ghormeh sabzi: the ideal herb mix of equal parts parsley, cilantro, tareh and fenugreek, and how to fry the herbs properly so the stew gets its deep aroma and rich green colour. Usually served with rice (chelow).

Health score 6.6/10
70 min
Prep 23 min
Serves 6
Medium
877 kcal

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Ingredients

Lamb (boneless top round and shank with bone)A mixture of boneless top round and at least two pieces of leg or hand shank with the bone attached.750 g to 1 kg
Large white onionChopped.1
Fresh parsleyPart of the 1 kg of fresh herbs, net weight after cleaning.250 g
Fresh cilantro (coriander leaves)Part of the 1 kg of fresh herbs, net weight after cleaning.250 g
Fresh Persian leek (tareh)Part of the 1 kg of fresh herbs. Close alternatives are the green shoots of common onion, shallot, leek, scallion and Ch250 g
Fresh fenugreek leavesEqual to the other herbs; up to 30% of the total herb weight is fine. Dried leaves (kasuri methi) can be used instead.250 g
Red kidney beansPre-soak for 4 hours. 2 cups of canned cooked beans can be used instead, but starting with raw beans is preferred.3/4 cup or 10 tbsp, uncooked
Verjuice (ab-ghureh)Made from unripe grape juice; adjust to taste.2 to 3 tbsp, if needed
Dried Persian limes (limu omani)Dark type preferred. The bitterness of the peel should have been removed and the limes must be free of mould and spoilag6
Ground dried lime (limu omani powder)Separate the hard shell, remove the seeds and grind the rest; amount depends on quality and taste.2 to 4 tbsp
Clarified butter (ghee)To top the plated rice; 4 tbsp of it can also be used to fry the onion and the meat.6 tbsp

To serve with (optional)

Persian rice (to serve)about 90 g per personabout 540 g

You probably have these

Freshly ground black pepper1/2 tsp
Ground turmericDo not exceed one tablespoon.1 tbsp (max)
Salt1 tbsp
Vegetable oil (sunflower or canola)For frying the herbs.At least 1 cup (2 1/2 cups is more like

Method

Soak the red kidney beans for 4 hours (or use 2 cups of canned cooked beans instead).
Clean the fresh herbs: remove all the wilted leaves and separate the stems, so that 1 kg of net cleaned herbs remains.
Heat a heavy pan to about 160-170°C.
Add oil to the hot pan: 5 to 6 tablespoons, depending on the size of the pan.
Fry the herbs in several batches and in smaller portions so that they do not release water.
In a heavy pan at this temperature the herbs quickly release their water and it evaporates fast, so the frying will not take long.
Do not fry the herbs in a thin aluminium pan over low heat, and do not stir them too much, so that they do not turn into a herb purée.
After 2-3 minutes the oil is completely absorbed; add another portion of oil.
Keep a thin film of oil at the bottom of the pan at all times and adjust the amount of oil to your own need.
After about 15 minutes of frying, most of the water in the herbs has been drawn out.
Lower the flame to very low.
At about 30 minutes the herbs begin to release the real aroma of ghormeh sabzi; if you are worried about the herbs burning, stop frying at this point.

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