Ghormeh Sabzi stew is one of the most popular Iranian stews which history dates back to 2000 to 5000 years ago.khoresh ghormeh Sabzi is one of the most authentic Iranian dishes which is prepared with a special recipe in most parts of our country.
Of course in some cities this stew is cooked with other ingredients that are not very different for example instead of using red beans,pinto beans are used and in some places instead of using common herbs,aromatic mountain and local herbs are used.
This stew and zereshk polo ba morgh are basely the main food of Persian parties.
large onion:1 pc
Limoo amani:3 pcs
grams of red beans:0.4 pound
ghormeh sabzi herbs:1.1 pound
Stew meat:0.9 pound
Liquid oil:as needed
Salt, black pepper and turmeric:as needed
1. preparation of beans:
In order not to get bloating in the stomach after consuming bean stew to cook the beans more easily,you should soak the red beans in a bowl of water the night before and change the water two or three times if possible.In addition to reducing the swelling of the red beans,this makes the beans cook easier and faster.
2. Sauting onions and meat:
To start cooking first peel the onion and chop it finely.We put a suitable pot on the heat and pour some oil into it. After the oil is hot, add the chopped onion along with a little turmeric and fry a little until the onion becomes soft.We continue sauting the mixture of meat and onion until the color of all parts of the meat changes and it is almost fried.
3.Boiling red beans:
Put a small pot on the heat and pour some water into it, increase the heat until the water boils quickly, then pour the red beans in the boiling water for 15 minutes until the color is removed. If you don’t do this, the initial red color may make the color of the stew changes.
4. Add beans:
After that, rinse the red beans and add them to the meat and onion mixture. We fry the red beans a little with the mixture of meat and onions, then add a few glasses of boiling water to the pot and let the meat and beans cook with a very gentle heat.
5.Add vegetables:
In the next step, after cleaning and washing the herbs, chop them finely.Pour the vegetables separately with some oil in a suitable pan and fry until the vegetables are fried. The darker the color of the herbs, the darker the stew will be.
Of course, cooking may make the stew more beautiful, but it destroys all the vitamins and minerals in the vegetables. After frying the vegetables well, we add them to the stew pot. At this stage, we add some black pepper and salt to the stew.
6. cooking herbs:
If we add salt in the early stages of cooking the stew, it will make the meat cook longer. The limoo amani must be pierced with a fork and placed in a glass of water so that its bitterness is removed and does not make the stew bitter, or you can cut them in half and take out the lemon seeds and put them in a glass. Pour it with lukewarm water and put a spoon on it until it gets completely wet. After the herbs boil a few times, we add the limoo amani. Now we have to let the stew settle down and be ready to serve. The longer the stew is kept on low heat, the better it will be. If we serve the stew before it is ready, the stew water will separate from the other stew ingredients and it will not look beautiful.
1. enough time:
The most important reason for the tastiness of ghormeh sabzi is to give it time to cook completely.It takes 5 hours to cook and set the ghormeh sabzi herbs and if you want to make a this food for a party,be sure to take this time into account.
If you want to prepare this stew for lunch you can even prepare it the night before.Traditional and old Iranian dishes all have an important trick to make them tastier and that is to have enough cooking time.
2. Use boiling water:
Another golden tip for cooking ghormeh sabzi is to use boiling water to cook this stew because boiling water makes the stew tastier.Be sure to use boiled and hot water to start cooking and if there is not enough stew water in the middle of cooking.
3. fresh vegetable:
Another important point in cooking ghormeh sabzi is the use of fresh vegetables. This will make the taste of your food similar to the taste of restaurant and nazri stews.Of course dried and frozen vegetables can also make this stew delicious,but fresh vegetables are something else.
4.glaze stew:
You can use an old method in order for your ghormeh sabzi stew to glaze oil as much as possible.In the last 5 minutes of cooking the stew throw two small pieces of ice into the stew this will shock the ingredients of the stew and remove the oil inside them.
5. Limoo Amani:
There are few people who have not made their basic stews bitter with limoo amani.To prevent it from becoming bitter and to have a sour and delicious taste,be sure to remove the seeds from the limoo amani and add it to the stew in the last 15 minutes.
6. Use meat juice:
Another ingredient that can make your stew tastier and bring the taste of your stew closer to Nazri stews is the use of calf pen extract or meat broth.Pour them in boiling water until all the core of the calf pen is removed,then strain it and use it for all kinds of traditional dishes.
7. The use of a pressure cooker is prohibited:
Another tip that women don’t pay attention to due to lack of time is using a pressure cooker to cook this stew faster.We recommend that you cook the ghormeh sabzi in a regular pot with enough time to get the desired result.
Traditionally, khoresh ghormeh sabzi is served with rice, and rice can perfectly complement its wonderful flavor. You can also serve it with flatbreads like Lavash, but if you prefer the rice, do not forget to prepare Tahdig, as It perfectly matches with khoresh ghormeh sabzi! You can serve ghormeh sabzi with side dishes such as mast-o-khiar, zeytoon parvardeh, salad shirazi, and seer torshi.
We hope you enjoyed khoresh ghormeh sabzi recipe with dried herbs. Do try it at home and have it with your loved ones. This recipe was inspired by the meals cook website.If you are looking for various types of recipes,check the website out.
