Ghormeh Sabzi - Persian Herb Stew

Method13 steps

1. 1

   Step 1: Soak the 1 cup dry kidney beans in plenty of separate water for at least 5 hours. This replaces the source’s short 2–3-hour soak to follow primary FDA bean preparation. Keep the measured 4–5 cups stew water aside.

   Soak kidney beans at least 5 hours · 300 minUses 1 cup dry kidney beans (See the notes for using canned beans) · Plenty of separate water to soak, rinse and rapid-boil dry beans; discarded, plus herb-washing water

2. 2

   Step 2: Drain and discard the bean-soaking water, rinse the beans, then cover with generous fresh water in a separate pot. Bring to a full rapid boil and maintain it for at least 30 minutes, adding water if needed to keep beans covered. Drain before adding them to the stew; they will finish becoming fully tender during the remaining stew cooking.

   Rapid-boil kidney beans at least 30 minutes · 30 minUses Soaked dry kidney beans, soaking water discarded · Fresh separate rapid-boiling water for kidney beans; drained

3. 3

   Step 3: Wash, dry and finely chop parsley (4 bunches), cilantro (3 bunches) and chives (2 bunches). If choosing fresh fenugreek, wash, dry and chop that one bunch too; otherwise use only the 1 tbsp dried fenugreek leaves. Use one fenugreek form.

   Uses 4 bunches parsley · 3 bunches cilantro · 2 bunches chives · 1 bunch fresh fenugreek leaves ONLY if fresh chosen · 1 tbsp dried fenugreek leaves ONLY if dried chosen · Separate fresh herb-washing water; discarded

4. 4

   Step 4: Heat a dry pan on low heat and sauté the prepared herbs about 10 minutes until their excess moisture dries out.

   Dry chopped herbs · 10 minUses Prepared chopped fresh herbs with one chosen fenugreek form

5. 5

   Step 5: Add the separate ⅓ cup vegetable oil to the partly dried herbs and sauté another 15 minutes over low heat until aromatic and darker. Set the cooked herbs aside.

   Fry herbs in oil · 15 minUses Partly dried herbs · ⅓ cup vegetable oil for herbs

6. 6

   Step 6: Heat 3 tbsp vegetable oil in a large pot over medium heat. Saute onion until translucent.

   Uses 3 tbsp vegetable oil for onion and meat · 1 yellow onion (diced)

7. 7

   Step 7: Add cubed beef or lamb (1.5 lb) and turmeric (1 tsp), Saute until the color is light brown.

   Uses Sautéed onion · 1.5 lb beef or lamb (cubed) · 1 tsp turmeric

8. 8

   Step 8: Add 4-5 cups of water and bring to boil, then turn the heat to medium-low so it simmers lightly.

   Uses Browned cubed beef or lamb and turmeric with onion · 4-5 cups water

9. 9

   Step 9: Add the prepared rapid-boiled and drained kidney beans to the stew. They must complete that separate minimum 30 minute rapid boil before this gentle simmer.

   Uses Meat and onion in fresh stew liquid · Kidney beans after separate fresh-water rapid boil and draining

10. 10

    Step 10: Cover and cook for 30 minutes.

    Covered Cook 30 Min · 30 minUses Stew with pre-boiled kidney beans

11. 11

    Step 11: Add the prepared fried herbs, cover and simmer over low heat 1–1½ hours until the meat is fork-tender and beans are completely tender.

    Low Simmer with Herbs · 90 minUses Meat and bean stew after its first 30-minute simmer · Sautéed dark aromatic herbs

12. 12

    Step 12: Poke Persian dried limes with a fork and add them to the stew. Season with salt and pepper and cook for another 15 minutes.

    Final Simmer · 15 minUses Tender meat, bean and herb stew · 4-5 Persian dried limes (Limoo amani) · Salt to taste for stew · Black pepper to taste for stew

13. 13

    Step 13: Serve the finished stew with ready cooked Persian white rice; do not add more whole dried limes at serving.

    Uses Finished lime-seasoned Ghormeh Sabzi · Ready cooked Persian white rice to serve; quantity unspecified