Among the variety of yummy food recipes around the world, such as Pizza, Tacos, or Kimchi, Ghormeh Sabzi (known as Khoresht Sabzi in Iran) is the perfect example and quintessential one which is considered to be the national dish of Iran. Stews have been made since ancient times and this tasty recipe is increasing its popularity throughout the world as a traditional and delicious stew, and hasn’t changed over the centuries as it was prepared in a very similar fashion by nomads. This unparalleled recipe is one which can be served for different tastes. No matter whether you are a vegetarian, vegan or a carnivorous man. Simply by making a small change in its ingredients, you can serve it for different tastes. If you are a big fan of meet, don’t worry. You can cook it with all kinds of meet such as lamb, beef, fish, duck, goose and chicken. list is endless. All you need to do is just make a substitution.
Referring to Wikipedia, “Self” magazine listed Ghormeh Sabzi as one of twelve most meaningful dishes among cultures passed down among families. The Tehran Times wrote that the dish “is one of the most prominent dishes in Persian culinary heritage. “The Washington Post “ frequently writes reviews of Washington, D.C. Iranian restaurants and gives high ratings to this trending recipe.
In order to shed more light on its name, Ghormeh is the Azeri word for “fried”, while Sabzi is the Farsi word for “herbs”. However, the key is cooking style and ingredients, as well as the best way to serve.
What ingredients do you need to cook it?
Ghormeh Sabzi is a mixture of the sour taste of dried lime, exotic aroma and pungent flavor of vegetables such as parsley, leeks or scallions, cilantro, as well as dried fenugreek leaves (shanbalileh) sautéed in oil before being cooked with beans, and tender lamb meat on top of soft Iranian rice, cooked over medium heat to perfection. One can feel Its magical taste in a single bite. Omani limes and fenugreek leaves give the dish its distinct aroma.
Requiring the ultimate test of cooking skills and being cooked in different colors, tastes, and styles are unique to this iconic meat and vegetable stew.
How to serve it?
In order to add more to its taste, this delicious recipe is typically served with radishes, raw onion, and more fresh herbs on the side, as well as Chelow (steamed saffron rice) or a flatbread locally called Lavsh.
What are different types?
You can enjoy cooking different versions of Ghormeh Sabzi thanks to diverseness of its ingredients. No matter whether you are a vegetarian, an omnivorous, vegan or carnivorous. Simply by omitting meet from the recipe and substituting the meat with Walnuts, you can make a tasty food for somebody who is a vegetarian. You can also substitute the lamb meat with different kinds of mushrooms. Based on the taste, you can cook. It could be asserted that, it’s a recipe for all tastes. There is no boundary for it. Below are different versions of it:
- A larger amount of cilantro could be used, and tomato paste is often added to the stew.
- It can be prepared without fenugreek leaves, and rose coco beans can be substituted by kidney beans.
- You can add diced potato to the meat and herb stew.
- there is no need to fry herbs before being stewed, and black-eyed peas are used instead of red kidney beans.
- It is said that beside rice, the most common side dishes served with it are doogh (Iranian yoghurt drink) as well as Shirazi salad (diced cucumber and tomato salad).
- Just like Tunisian pkaila, a meat stew based on spinach and beans, it is probably not the most visually appealing dish, but it makes up its lack of aesthetics with a taste that you have not experienced in any other dishes.
- Limu Omani, pomegranate molasses or even sour grapes are ingredients that really give this recipe such unique flavors. Pomegranate molasses is used in another popular stew called Fesenjoon, and sour grapes are used in a number of dishes including Khoresh Bademjan, a deliciously tangy eggplant-based stew.
How to make?
Variety of ingredients which could be used, have made the present recipe a world famous one. Here is the most popular recipe:
- oil (half a cup)
- one peeled onion
- chuck (without bones)
- vegetables (half a cup)
- green onion (just the green part)
- flat leaf (half a cup)
- cilantro and chives (1/4 cup)
- water (as much as it takes)
- spices (salt, black pepper)
- one lemon and four dried Persian limes (limoo amani)
- 0ne can of red kidney beans (or white beans instead)
As you prefer, or according to your taste, by making a simple change and substitutions, follow the bellow steps.
- Wash the herbs in a large bowl, then dry and chop finely.
- 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.
- In a Dutch oven or a large pot, sauté the chopped onions in 2 tablespoons of oil for about 10 minutes, until golden brown.
- Add the meat, turmeric, salt, pepper to the onions and fry for about 6 to 8 minutes.
- Add the soaked dried beans, the fried herbs and the black limes.
- 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.
- Taste and add salt or pepper if needed. Add water and continue to simmer if the meat is not tender enough.
- Serve over steamed rice.
How to make vegetarian Ghormeh Sabzi
Here are the ways to have a vegan recipe:
- You can substitute the meat with walnuts.
- One is able to use different kinds of mushrooms in it.
- Or use fish instead.
In all these ways the processes are the same. It depends on you and your taste to have a normal or vegan dish.
How to make with dried herbs
First, put the vegetables in water for about an hour. Place a saucepan over heat and pour some oil into it. Then pour the onion into the oil and roast. After the onion is soft and light, roast the meat in pieces. After the color of the meat changes, pour some boiling water into it and reduce the heat until the meat cooks for an hour. Rinse the soaked herbs and roast in a little oil after the herbs have dried. After an hour of cooking, add the roasted vegetable-meat mixture with some salt and pepper. Create a few holes on the Omani lemon with a fork and pour into the stew. Finally, add the cooked beans or canned beans to the stew and pour a little tomato sauce into it to fit the stew. Of course, the use of sauce in this stew is optional.
Additional tips on it with dried herbs
Ghormeh Sabzi with dried herbs is one of the types of stew. Preparation time of raw materials and necessities about 15 minutes and the cooking time is about 4 hours. This Khoresht with dried herbs can be served at lunch – dinner. It can also be used as a dawn during Ramadan. Note that the amount of raw materials and recipes are suitable for 4 persons.
How to make with mushrooms + tips
Today, many people turn to vegetarian diets and vegetarian foods have many fans. Ingredients for the present yummy stew:
Cleaned and chopped vegetables: 1 kg
Red beans:1 cup
Omani lemon: 4 tablespoons Medium
onion: 1 Chopped
mushrooms: 1 cup Olive
Cinnamon, saffron: 1/2 teaspoon
Salt, pepper and turmeric: enough
Rinse the beans and soak in water for a few hours. Empty the cooked bean juice and pour 2 glasses of regular water into the pot of beans to simmer over heat. Chop the mushrooms and onions and add to the boiling beans with the vegetable. Then reduce the heat under the pan and add salt, pepper and turmeric to the stew and leave to fit perfectly. Finally, add the stew, Omani lemon, saffron and olive oil to the stew and stir until the stew thickens.
Well-cooked Ghormeh Sabzi
The sign of a Well-cooked Ghormeh Sabzi is that the water and the ingredients within are not separated. When you serve the stew on the rice, be careful the water shouldn’t leak to the bottom of the dish and stew stays on the rice. Avoid making a watery one. So, if you see the meat and beans cooked and still your vegetables have a lot of water, increase the underneath until it’s steaming. Finally, reduce the heat for five minutes to make the oil. The amount of oil you used to fry the vegetables and roast the meat is partially found on the stew.
Ghormeh Sabzi Without Meat
Stew Recipe “Meatless vegetable” is very suitable for those who are interested in vegetarianism and it is easy to prepare this dish.
How to make the stew without meat:
For a variety of reasons, you may want to make the sautéed herb stew without meat (medical prohibition or unavailability of meat) and in order to be able to make the vegetable as tasty as possible, you need to know the following points well and observe.
Ingredients of the stew without meat:
vegetable 400 g
Beans 100 g
Omani lemon 2 medium
Onion 1 medium
Saffron in the necessary amount
Lemon juice 2 tablespoons
Salt, pepper and turmeric in the necessary amounts
without meat Recipe
1: To prevent flatulence, it is better to soak the beans a day ago and then cook in a suitable saucepan separately.
2: Chop the existing vegetables and roast some separately, then pour some oil and roast again.
3: Chop the onion and roast some in a suitable saucepan and add the spices such as turmeric, salt, pepper and saffron, and then add the red beans and fried herbs. 4: Fill the mold or a pot with water and leave to boil and then put the lid on and after half an hour add lemon juice and lemon that has already removed the core into the pot. Your stew is ready and you can enjoy it with some rice.
Tips for preparing Ghormeh Sabzi without meat
The amount of materials mentioned in this recipe is suitable for 3 persons. You can also use soybeans instead of meat. You can use red beans instead of pinti beans. It includes coriander, parsley, leeks, fenugreek and spinach.
Additional tips on meat-free vegetables
Preparation time of raw materials necessities about 20 minutes, and the cooking time is about 1 hour and 30 minutes.
How to make it well-established and colorful
How to make it as one of the most delicious and popular foods suitable for parties and an assembly. Do you know?
It is made with a variety of red meat and chicken meat and beans (even in Gilan region (Iran) with the addition of tomatoes and fried eggplant).
How to prepare and the secrets of it
Ingredients for 4 or 5 people:
Mutton: 300 g
Onion: 1 medium
Pinti beans: 100 g
Leeks and spinach: 250 g (125 g each)
Coriander and parsley: 150 g (75 g each)
Fenugreek: 50 g
Omani lemon: 3
Salt, pepper, turmeric: in quantity
Chili Pepper: As desired
Water: 2 pitchers
Oil: Amount necessary for frying
Step 1: Soak the beans Soak the beans from the night before and change their water a few times. By doing so, both beans are cooked earlier and easier to digest.
Step 2: Roasting meat and onions. Finely chop the onion. Pour some oil into the pan and light the gas flame with medium heat. Allow the oil to heat, then fry the onions. When the onions are light and golden, add the meat. Do not over-chop stewed meat. Toast the meat well with onions, oil, peppers and turmeric. Then add a few glasses of water and leave the lid on. Let the meat be cooked with medium flame along with a little water.
Step 3: Add beans to the stew. At this stage of the cooking, you should add soaked beans to the meat and cook the stew on a gentle flame of gas. it is better to cook the beans separately. This will give your stew a good glaze and look better. To do this, you need to pour the beans into a saucepan with some water and place them on the gas with a medium flame. Once the beans are half-cooked, you can add it to the stew. Add salt in the final half hour to cook good meat and legumes. Reduce the gas flame until the meat cooks slowly. Add salt in the final half hour to cook good meat and legumes. Reduce the gas flame until the meat cooks slowly.
Step 4: Add the vegetables. The combination includes leeks, parsley, fenugreek, coriander and spinach. A professional and golden method is to add the vegetables in two steps. In this way, after an hour of cooking the meat, add the vegetables, including coriander and parsley. 1 hour to the end of the remaining cooking add leeks, spinach and fenugreek, which you have toasted separately, along with Omani lemon, which you boiled in boiling water a little. You can also toast all the combinations from the beginning and add it at the same time as cooking the meat to fit in for 4 to 5 hours.
In order for the stew of the dried vegetables to fall into the oil, in the last 5 minutes, bake the flame very gently until the stew falls into the oil.
Golden tips on how to make a delicious parliamentary vegetable
Did you know why the scent and smell of the Ghormeh Sabzi goes from the alley to the head of the alley? Fenugreek greens, which of course, excessive use of it, make the taste bitter. Therefore, you must observe the exact ratio of fenugreek.
What are the spices?
In addition to salt, chili and turmeric, use a very small amount of fenugreek for more flavor. But using it in large quantities makes the taste bitter. It is best to roast a small amount of dried fenugreek greens like hot mint and pour on the vegetables at the end of cooking. Both the smell of the stew becomes unparalleled and the stew falls into the oil. In the preparation of it, there is a parliamentary vegetable, so do not fry the delicious vegetables too much to blacken, because in this case the vegetable in the stew will dry and break. Chop the vegetables thoroughly finely and cleaver and fry some. When the vegetable is really chopped, it will fit and you don’t have to fry ,too much. If the vegetable becomes too cleaver, Ghormeh Sabzi will glaze and the stew will fit and fall into the oil.
Another way to oil the vegetables is to fry the vegetables well once (the vegetables do not burn and do not blacken) and another step is to fry the roasted vegetables with the meat. To make it delicious, it is better to make it with mutton and sheep pen. But you can also use veal if you want.
The most effective method to make veggie lover Ghormeh sabzi
To make Vegetarian or Vegan Ghormeh Sabzi you simply need to substitute the meat with Walnuts. The interaction is equivalent to the conventional path however rather than the sheep meat, you should utilize entire pecans. You can likewise substitute the sheep meat with various types of mushrooms.
The formula, “fast” and “simple” formula
Warmth 2 tablespoons oil in a huge pot over medium-high warmth. Add onion; cook and mix until profound brilliant earthy colored, 10 to 15 minutes. Mix in turmeric for 1 to 2 minutes. Add throw blocks; cook until covered in turmeric and caramelized on all sides, 8 to 10 minutes.
Warmth staying 2 tablespoons oil in a different pot over medium warmth. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and mix until profound dim green in shading, 5 to 10 minutes.
Mix spinach blend into the onion and throw combination. Pour in sufficient water to make a slurry consistency. Season with salt and pepper. Pour in lemon juice. Lessen warmth, cover, and stew until greens mellow, around 60 minutes.
Puncture dried limes with a fork and add to the stew. Keep stewing until toss is delicate, 30 minutes to 60 minutes. Mix in red kidney beans. Cook until flavors consolidate, around 30 minutes. Dispose of dried limes prior to serving.
Ghormeh sabzi sets aside a long effort to cook. To chop down planning time you can utilize Instant pot, in the event that you are fretful to taste this delightful stew. Turn your Instant pot on sauté mode and add oil, when hot include your onions and oil and sauté for 3 minutes. Add the meat and sauté for around 10 minutes until meat cooks well and soft.