Grandma's Khoresh-e Gojeh Sabz (Persian green plum stew)
Recipe by Sormeh (@sormehthegourmet) on Instagram · View original post
4.3/10 · PopularityBased on the original Instagram post’s likes and comments.
A slow-cooked Persian green plum stew with lamb, parsley, mint, and verjuice.
- Health score 8.3/10
- 329 min
- Prep 20 min
- Serves 6
- Medium
- 564 kcal
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Ingredients
- lamb stew meat1 kg
- onionslarge2 large
- parsley~500 g
- fresh mintfresh~150 g
- green plumsfresh500–700 g
- verjuiceto taste2–4 tbsp, to taste
To serve with (optional)
- Persian rice (to serve)about 90 g per personabout 540 g
You probably have these
- tomato paste2 tbsp
- turmeric1–1½ tsp
- saltto tasteto taste
- oilfor sautéing1 bottle
- waterfor simmering1 l
Method
- Sauté the onions with oil and 1–1½ tsp turmeric.
- Add 1 kg lamb stew meat to the onions.
- Add 2 tbsp tomato paste and cook for a few minutes.
- Add water.
- Simmer on low for about 2–3 hours.
- Finely chop ~500 g parsley and ~150 g fresh mint.
- Sauté the parsley and mint separately until slightly darker.
- Add the sautéed herbs to the stew.
- Cook for another 1½–2 hours, until the meat is tender and the stew has reduced.
- Taste for salt and acidity, adding 2–4 tbsp verjuice if needed.
- Add 500–700 g green plums at the end.
- Cook for about 15–20 minutes, just until the plums are tender but still intact.
- Serve with Persian rice and tahdig.
Nutrition and health score per serving Estimated
8.3of 10
- Nutrients+4.72Plants +2Fiber +1.47Protein +1.25
- Sugar−0.15Glycemic load −0.15
- Fat, salt & calories−1.25Saturated fat −1.25
Base 5+4.72−0.15−1.25=8.3
564Calories
34.1 gProtein
37.3 gFat
25.5 gCarbs
Estimated from the ingredients. Not medical advice.
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