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Ghormeh Sabzi 40g

Ghormeh Sabzi is a popular Persian dish known for its rich and flavourful taste. Traditionally made with a combination of ghormeh Sabzi herbs, plus meat (usually lamb or beef), and kidney beans. Use this blend of herbs to make an authentic tasting ghormeh sabzi.

The herbs in ghormeh sabzi include a mix of chives, fenugreek, parsley and coriander, which give it a distinctive and aromatic flavour.

£1.75
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Ghormeh Sabzi: Ingredients:
  • 450g lamb or beef, cut into cubes
  • 1 large onion, finely chopped
  • 4 cups fresh herbs (a combination of parsley, cilantro, fenugreek, and green onions), finely chopped
  • 250g kidney beans, soaked overnight and drained
  • 2 dried limes (limoo amani), pierced (optional)
  • 4 tablespoons vegetable oil
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • Water as needed
Instructions:
  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
  2. Add the meat cubes to the pot and cook until browned on all sides.
  3. Sprinkle turmeric, salt, and pepper over the meat and onions, and mix well.
  4. Add the chopped herbs to the pot and sauté for about 10 minutes, allowing the herbs to wilt and release their flavours.
  5. Add the kidney beans and dried limes (if using) to the pot.
  6. Pour enough water into the pot to cover the ingredients. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for about 2-3 hours, or until the meat is tender and the flavours have melded together.
  7. Adjust the seasoning if needed.
  8. Serve Ghormeh Sabzi with Persian rice or bread.
Uses and Recipe Ideas:
  1. Serve Ghormeh Sabzi as a main course with Persian rice. The flavourful meat and herbs complement the rice perfectly.
  2. It can also be served with traditional Iranian flatbread such as lavash or taftoon.
  3. Consider adding a dollop of plain yogurt or a side of mast-o-khiar (Persian yogurt and cucumber dip) to balance the flavours.
  4. Leftover Ghormeh Sabzi can be used as a filling for wraps or sandwiches. Simply place the stew in a tortilla or pita bread and add fresh vegetables for a delicious lunch option.
  5. You can also try incorporating Ghormeh Sabzi into other dishes. For example, use it as a filling for savoury pastries or as a topping for baked potatoes.

Ingredients: Chives, Fenugreek, Parsley, Coriander Leaves.

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