Best Khoresh Ghormeh Sabzi Recipe-Tahdig+10 Golden Tips

All Iranian men say their mother’s cooked khoresh ghormeh sabzi is the best. But I dare say that the vegetable soup I make myself is even tastier than my mother and wife. Everyone says that Qorme Sabzi has a special taste, but believe me, it is much simpler than that.

To cook this authentic Iranian stew, you must consider two important things. One is to keep the cooking time in mind, and the second is to use fresh ingredients.

The cooking time should be between 4 and 6 hours and make it without a pressure cooker. You must use vegetables and fresh meat for the necessary ingredients.

One of the best and most popular Iranian old stews is Khoresh Ghormeh Sabzi. The history of khoresh ghormeh sabzi in Iran goes back 2000 to 5000 years ago.

This stew has different recipes among different Iranian tribes. But we tell you the main recipe for qorme sabzi. This stew is served with Persian rice.

Persian rice or polo is always served with qormeh sabzi stew. The most important and most fragrant part of this stew is its herbs.

This food is next to other green stews, such as aloo esfenaj stew and khoresh karafs. But the most popular green stew is Persian Fresh Herbs.

In addition, green stews are stews in which herbs such as fenugreek, parsley, leek, mint, and coriander are always used.

The seasonings of this stew are usually lemon juice, limoo amani, sour orange juice, and Sour grape juice. The most important point and part of the qorme sabzi recipe is the right ratio of the composition of its herbs, which makes it taste better.

You can make khoresh ghormeh sabzi with fresh or dried herbs but its taste is better with fresh herbs. Today in meals cook we will teach you how to prepare qorme sabzi stew. Stay with us.

Now it’s time to go to the khoresh ghormeh sabzi recipe(Persian herb stew recipe):

For: 4 people

Preparation: 20 minutes

Cook for: 4 hours

My experience table:

Khoresh ghormeh sabzi main ingredients:

Instruction khoresh ghormeh sabzi:

1. Pick up the onion, slice it very thin, and fry it to golden brown in hot oil. Then add salt, turmeric powder, and ground black pepper to it, and then add meat and saute it in oil.

2. Now, you can add the herbs and saute them in oil until the color of the herbs gets dark. Be careful not to burn it.

(If you have fried them before, saute them in oil for a few minutes, and then you can add another thing, but if you use fresh herbs, you should fry them in oil for minutes until the color of the herbs gets dark).

3. If you like the taste of herbs on this food, it doesn’t need to add sour seasoning to it (lemon juice) but if you like the taste of somehow sour, now it’s time to add it.

4. In this level, add red beans and limoo amanis.

5. At last, add water to it and bring it to a boil over medium heat.

Any time it comes to a boil reduce the heat to low, cover the pot, and let it boil for 3 to 4 hours until the stew water and the stew glaze(see a layer of oil on it)

6. Now your amazing khoresh ghormeh sabzi is ready and you can enjoy eating it with saffron rice and tahdig.

What vegetables are in ghormeh sabzi:

One of the main ingredients of khoresh ghorme sabzi, as the name of this food suggests, is aromatic and fresh herbs. The more aromatic and fresh herbs we use in this type of stew, the tastier our food will be.

In addition, this food can be made with fresh and dried herbs, and we will teach you about fresh herbs in this recipe.

When you have prepared and chopped the herbs, you can fry them and keep them in the freezer, and the other way is to fry them while preparing the khoresh ghormeh sabzi, which preserves the virtues of the herbs and makes the food taste better.

What herbs go in khoresh ghormeh sabzi?

For those who want to prepare the herbs separately, we have prepared a list of the necessary herbs and their amount, which we have put below.

The herbs of this khoresht include the following:

The percentage of herbs used in khoresh ghormeh sabzi:

If we want to express a percentage for common herbs in sabzi qormeh, usually 40% of chives, 35% of parsley, 18-20% of coriander, and 5-7% of fenugreek are used in each stew. Add half a kilo of beetroot or spinach leaves to the rest of the herbs.

The chopping herbs greatly affect the taste of this stew. The finer the herbs are, the better this stew will cook and look even better.

An effective factor in the deliciousness, color, and glaze of khoresh ghormeh sabzi is the sufficient frying of its herbs.

Herbs that have been fried in sufficient quantity make the color of the Persian sabzi recipe better and its taste more favorable. Usually, the presence of spinach in this stew gives the stew a pleasant color.

When frying herbs, pay attention to the virtues of these vegetables. This is because their nutritional and useful virtues may be lost by frying too much. When you fry herbs, do it with a little oil.

First, pour the oil into a pan, then add the herbs to it and fry. The use of solid or vegetable oil also gives a nice color and glaze to the stew herbs at the end.

After frying the herbs, if you have many, you can pack them, put them in the freezer, and use them in the next meals.

Of course, it is suggested to wrap them and put them in the freezer before frying because if you fry the herbs with solid oil, the frozen oil may harm your health.

Tahdig ghormeh sabzi:

tahdig ghormeh sabzi is an important and delicious part of this food. In Iran, many people are fans of tahdig in most foods with pilaf, such as qormeh sabzi, khoresh gheymeh, fesenjoon, etc.

Tahdig can be diffrent.For example, tahdig noon (bread) and tahdig sibzamini (potato tahdig) that in different pilafs and foods; we can have any of these depending on the stews and pilafs.

In stews, we make tahdig noon (bread), and in pilafs, we mostly make tahdig sibzamini (potato tahdig) such as loobia polo,adas polo.

Is khoresh ghormeh sabzi unhealthy?

Usually, we know Khoresh Ghormeh Sabzi as a delicious and healthy food because all kinds of vegetables, beans, and red meat are used in it.

Vegetables that are rich in vitamins. Beans contain high protein and fiber, and red meat is rich in protein.

But every food should be consumed in the right amount and the right amount, and we may need more than necessary.

Possible harms of beans in khoresh ghormeh sabzi:

For example, red beans are used in khoresh ghormeh sabzi. It is true that this bean is rich in fiber and protein and has many benefits in traditional medicine. But if someone has a poor physical condition or his temperament is incompatible with eating beans, ma has problems.

The biggest problem that eating too many beans can cause is bloating. Of course, this problem has a solution, and it is possible to eliminate bean bloating to a great extent.

What should we do to get rid of bean bloating?

It is very simple. We only have to soak the beans in hot water the night before cooking and change the water several times.

We continue to soak the beans until we want to cook them. This helps to get rid of bean bloating.

Another problem eating beans causes is that it is slow to digest and may cause bad conditions for those with stomach problems.

Red beans are high in calories. One hundred grams of red beans have 340 calories, and it is considered a meal by itself, consuming too much of it causes obesity and overweight, so if a person is on a diet, he should be careful in consuming beans.

One of the other problems that excessive consumption of beans can cause is that it increases the concentration of blood and causes an increase in bleeding during menstruation.

This bean is hot, and its excessive consumption may cause miscarriage in pregnant women. All these problems arise when we consume beans excessively and in large quantities.

Otherwise, consuming as much as it is very useful and nutritious.

Harms of meat in khoresh ghormeh sabzi:

As you know, the mutton or veal you use in ghormeh sabzi has a lot of protein, but consuming too much red meat has some disadvantages. One of the problems it can cause is overweight.

Eating too much red meat causes overweight, and it is better for those who have a special diet and are looking to lose weight to use less red meat in their meals.

This is why many people cook vegetarian ghormeh sabzi and do not use meat mushrooms, or soy instead of meat.

Consuming too much meat reduces the body’s energy level; that’s why it is better to use a lot of fruits and vegetables so that more oxygen enters the body’s organs.

Signs of premature aging appear in some people with excessive consumption of red meat, and the solution is to consume more fruits and vegetables, which rejuvenate the skin and prevent the formation of spots and wrinkles.

Mutton has a lot of fat in it, which is why it is preferred in cooking ghormeh sabzi because it improves the appearance of the stew and makes it look greasy and glossy.

However, these saturated fats in meat cause high blood pressure in people with high blood pressure and cause problems.

But if meat is consumed in the right amount or a small amount, it controls blood pressure. Red meat has little fiber, and as a result, it causes disturbances in the digestive system.

It may even cause constipation in people, so it is better to use a lot of fruits and vegetables so that this constipation problem does not occur or is resolved if it occurs.

As you know, meat is a slow-digesting food, which increases digestive enzymes, increasing the possibility of inflammation in the body in various diseases.

A disease that can occur in people over 60 years old with excessive consumption of red meat occurs (of course, it rarely occurs in some young people); mad cow disease starts with an attack on the human brain and causes brain damage, brain damage, and early death. This disease is Bovine Spongiform Encephalopathy (BSE).

Another disease that high consumption of red meat can cause is gout or gout aggravation.

When having this disease, blood uric acid rises. The breakdown of proteins produces uric acid, and a large amount of this uric acid and the deposition of crystals in the joints cause severe pain.

This food can cause various problems and diseases only if consumed excessively or if healthy and safe meats are not used.

Harms of vegetables in a khoresh ghormeh sabzi:

The vegetables in khoresh ghormeh sabzi also have a variety of vitamins. However, their nutritional properties decrease significantly when these vegetables are fried in oil for a long time. But it is okay to know some of the disadvantages of these vegetables in their excessive use.

For example, excessive use of leek burns the blood, reduces vision, and damages the gums.

Eating a lot of leeks at night also disturbs sleep. Consuming too much parsley during pregnancy is not recommended because it causes uterine contractions.

Consuming as much as cilantro, like other vegetables, does not cause any special problems; only excessive consumption is not recommended for pregnant women and may sometimes cause severe fatigue.

5 Tips for Cooking Delicious Khoresh Ghormeh Sabzi (khoresh sabzi recipe):

• Don’t use too many red beans in this stew.
• Too much frying of vegetables causes the loss of vitamins.
• Adding fenugreek seeds to this stew will double its aroma if you have fenugreek seeds.
• ‌If you use dried herbs to prepare khoresh ghormeh sabzi, it is better to know that a large amount of fenugreek makes the stew bitter. To solve this problem, it is better to use dried fenugreek. In addition to not making the stew bitter, dried fenugreek creates an aroma, and the memorable taste is also in the stew.
• If you want to use dry fenugreek or fenugreek powder, you should first soak it a little with water and add it to the stew at the end of cooking when the food is almost ready.

How to store ghormeh sabzi in fridge?

• You should pay attention to some important points to keep khoresh ghormeh sabzi.
• Never leave the hot stew in the refrigerator; allow the stew to reach room temperature, and then store it in a closed container in the refrigerator.
• To freeze the stew, you can usually store it in a closed plastic container in the freezer for 1-2 months.
• Usually, I try to freeze the stew for less than a month, because freezing the stew for too long will cause the vegetable nutrients to disappear.
• Remove the limoo amani from the stew before freezing it because the presence of lemon makes the stew bitter and black.
• To remove the stew from the freezer, transfer it to the refrigerator the night before, and do not heat it directly. Reheat the stew with a few tablespoons of water on low heat.
• Avoid defrosting by macro because it will reduce the water of the stew and dry the stew.

FAQ for khoresh e ghormeh sabzi:

1.What to serve with khoresh ghormeh sabzi?

masto khiar and Salad shirzai served white this stew

2.how long to cook ghormeh sabzi?

It takes 3 to 4 hours, but I always let it simmer over low heat for even 10 to 12 hours to let the stew glaze better.

3. What are the main ingredients in Khoresh Ghormeh Sabzi?

The main ingredients in this stew are a mixture of fresh ghormeh sabzi herbs, beans (usually red kidney beans), meat (such as beef or lamb), onions, limoo amani, cooking oil, and spices (such as turmeric, salt, black pepper).

4. How to make khoresh ghormeh sabzi with frozen herbs?

There is no difference between the way of cooking this stew with fresh herbs and frozen herbs. The only difference is that You should take the frozen vegetable out of the freezer a few hours before so that the ice melts and you can easily saute and use it.

5. How many dried ghormeh sabzi herbs do I need for a kg of meat?

For 1 kg of meat, you need 165g of dried ghormeh sabzi herbs

6. How do I prepare the fresh herbs for Khoresh Ghormeh Sabzi?

 To prepare the fresh herbs for Khoresh Ghormeh Sabzi, wash them thoroughly and finely chop them.

You can use a food processor for easier chopping but do not over-process them into a puree.

The herbs are a key component of the dish and contribute to its distinctive flavor, so it’s important to use fresh herbs for the best results.

7. Can I freeze Khoresh Ghormeh Sabzi?

 Yes, you can freeze khoresh qormeh sabzi for later use. However, it’s best to freeze the stew without adding any rice or bread, as these can become mushy when frozen and reheated.

You can store the stew in an airtight container or freezer-safe bag for up to 2 months.

8. Which kind of bread we should use for tahdig of ghormeh sabzi?

Enough pieces of Lavash (Persian flat bread) to cover the bottom of the pot (or an 8-inch flour tortilla cut into 6 wedges)

Did you like a recipe for this stew?

• If you have experience eating khoresh e ghormeh sabzi, please say your comment.
• If you are looking for vegetarian food, I suggest you this stew without lamb.
• You can ask me questions about Persian Khoresh Ghormeh Sabzi paste in the comments. I will answer your questions as soon as possible.
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