Ghormeh sabzi is one of the most popular Persian foods which no one can be found who do not like it. In preparing Ghormeh sabzi ingredient such as lamb or veal, Coriander, Parsley, Fenugreek, Spinach, black-eyed peas, or Red Beans, Olive oil, dried lime, Onion, Pepper, Turmeric and Saffron are utilized of which each of them has their own beneficial characteristics.

Benefits of Ghormeh Sabzi

Ghormeh sabzi is one of the most favorite Persian foods which no one can be found who do not like it. In addition to taste and flavor, it has some benefits we point out them in the following.

Lime is less sour than lemon but is an excellent source of vitamin C. And one of the most important antioxidant, providing 35% of the Daily Value per 100 g of product.

Dried limes are essential ingredients in the cooking of Iran, Iraq and the Persian Gulf States. And are most often added whole to soups and stews.

Red beans contain all three of the minerals that are key to controlling blood pressure. Calcium, magnesium and potassium.

Some studies have shown that beans act as antioxidants and anti-inflammatories. These effects could reduce the risk of cancer.

Notes and Tips to Make Ghormeh Sabzi

Using lamb makes this food (Khoresh) become more tasty.

Never add salt to the Khoresh before the meat cooks completely, as it (meat) wouldn’t cook.

It is better to use slow cooker to cook Ghormeh sabzi, because it would be better in taste and appearance.

To make it a colorful food, try to fry vegetables with a low heat.

Use verjuice or lemon juice for better tasting of the khoresh.

It is better to use black-eyed peas among the red beans, because it produces less bloat comparing to other types of beans. It is better to soak beans for 24 hours before use.

If you use the frozen herbs, don’t let them melt and then fry, because the herbs would be withered in this way. It is better to put it in Frying pan as it is frozen in which it fries slightly.

Ghormeh Sabzi Vegetables

To make ghormeh sabzi, you need fresh chives(big thick chives called tareh in persian), parsley, cilantro, fenugreek and spinach. Wash them with cool water and throw away any wilted or discoloured leaves. Rinse vegetables in a colander, drain and use a kitchen towel to pat-dry them. Remove the stems and chop them finely. Add 1/3 cup vegetable oil in a large skillet and put it on medium heat. Sauté the fresh herbs for about 20 minutes until the veggies get a light brown color.

How Much Calories Does The Ghormeh Sabzi Have?

It has approximately 1550 calories of energy and if it is divided among 4 individuals, each person receives about 400 calories. But, since it is eaten in association with Persian rice 200 extra calories would be added into our receiving energy.

How Can We Cook Ghormeh Sabzi With Dried Herbs?

It is interesting to know that frying is not required if this food is cooked with dried vegetables. You can use it without frying. This feature leading to save your time. Moreover, you have a healthy food if you remove frying.

At first, soak the dried vegetables about 10-15 minutes into warm water. Then drain it and put it inside the pan. Afterwards, place the pan the stove let it become dry. Add the oil and frying it at the end of this process. Next, according to the recipe continue cooking (The amount of dried vegetable is about 5 teaspoons per person).

Recipe of Ghormeh Sabzi For Vegetarians

Nowadays, there are many people are turning to vegetarian diets and herbal foods which have many fans. Therefore, we selected a different recipe for such individuals in the society.

To begin, just remove the meat from the cooking process so simply.

Cook the red bean and drain it.

Pure 2 glasses of water in the pot and let it boiling.

Then chop the especial herbs, onion and mushroom (If you would like), add them to beans, reduce the heat and add salt, pepper, Turmeric except saffron and let it do cook slightly.

After the cook process getting complete you can add the saffron and dried lime, mix them and allow it to cook more 15 minutes latter then the food would be ready to eat.

Instant Pot Ghormeh Sabzi

Ghorme sabzi takes a long time to cook. To cut down preparation time you can use Instant pot, if you are impatient to taste this delicious stew. Turn your Instant pot on Saute mode and add oil, once hot add in your onions and oil and saute for 3 minutes. Add the meat and saute for about 10 minutes until meat is browned. Add all remaining ingredients and water and then Lock the pressure cooker lid securely into place. Set the Instant Pot on manual for 30 minutes. Turn your Instant Pot off and release pressure naturally.

What to Serve with Ghormeh Sabzi?

You can serve Ghormeh Sabzi stew with a bowl of salad shirazi, I love to serve this food with a bowl of plain yogurt mixed with mint. Ghormeh Sabzi stew can be served with raw onions and pickles.

Ghormeh Sabzi Recipe Print This Nutrition facts: 200 calories 20 grams fat Rating: 5.0 /5 ( 20 voted ) Ingredients 1 kg lamb or beef stew meat, cubed

1 cup red kidney beans, soaked overnight

1 onion, finely chopped

4 bunches parsley

1 bunch cilantro

4 scallions (green stems only)

1 tablespoon dried fenugreek (or 1 bunch fresh fenugreek)

4 dried limes (limoo amani) , or 4 tablespoons lemon juice

1 teaspoon turmeric

Vegetable oil

Salt

Pepper Instructions Step 1

Wash the herbs in a large bowl, then dry and chop finely.

Step 2

In a large skillet, heat 4 tablespoons vegetable oil over medium heat and sauté the fresh herbs for about 15 minutes, while stirring occasionally. Set aside. Step 3

In a large pot, sauté the chopped onions in 2 tablespoons of oil for about 10 minutes, until golden brown. Step 4

Add the meat, turmeric, salt, pepper to the onions and fry for about 6 to 8 minutes. Step 5

Add the soaked dried beans, the fried herbs and the dried limes. Step 6

Cover with water and bring to a boil on high heat. Then, lower the heat, cover and simmer on low to medium heat for about 2 hours. Step 7

Taste and add salt or pepper if needed. Add water and continue to simmer if the meat is not tender enough. Step 8

Serve over Persian steamed rice.