Before I begin let me just say that I’m not Persian however I’m obsessed with Gormeh Sabzi. This is a popular Persian stew, It’s a labor of love that is so worth it!!!
The Persian rice with potato tahdig is what you serve with the stew for a complete Persian meal. This recipe serves 10, feel free to halve it, but leftovers can also be frozen.
Ingredients
Servings 10
- 1/3 cup grape seed oil
- 2 large chopped onions
- 21/3 pound boneless short ribs can use beef stew, cut into cubes
- 4 bunches parsley
- 2 bunches cilantro
- 1 bunch dill
- 2 bunches green onions
- 6 cups fresh spinach
- 5 ribs celery cut into 2 inch stripes
- 2 teaspoons turmeric
- 3 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fenugreek
- About 8 dried limes
- 1 whole fresh lemon cut in half
- 6 cups cups water
- 2 cans 15.5 oz. each kidney beans
Nutritional Facts
Nutrition Facts
Gormeh Sabzi
Amount per Serving
Calories
640
% Daily Value*
Fat
40
g
62
%
Saturated Fat
15
g
94
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
15
g
Cholesterol
187
mg
62
%
Sodium
938
mg
41
%
Potassium
1360
mg
39
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
62
g
124
%
Vitamin A
1873
IU
37
%
Vitamin C
9
mg
11
%
Calcium
65
mg
7
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large pot, heat oil over high heat and begin to sauté onions until translucent. Add meat and stir occasionally, cover and bring heat down to low. Allow meat to release juices on its own. This can take up to an hour (I like my meat super soft).
- In the meantime, soak herbs (parsley, cilantro, dill) in a large bowl with either salt or vinegar to remove any pesticides. Rinse thoroughly and place on a clean kitchen towel to soak all the water. Dry herbs really well, rolling and unrolling in the towel.
- Chop all herbs finely. Chop green onions and spinach. Place everything in a bowl.
- In a separate pan, place about 1/4 cup oil and heat. Fry chopped greens in batches. Making sure not to burn them, set aside and finish all the rest of the greens.
- When the meat is soft, add celery, turmeric, salt, pepper, fenugreek, dried limes, lemon and water. For an enhanced flavor, pierce the dried limes with a sharp knife.
- Add fried greens and cover, place on a low flame and cook about 1 hour.
- Lastly add your rinsed kidney beans and mix. Enjoy on top of your favorite Persian rice and tahdig.
