Khoresh Ghormeh Sabzi Recipe – Persian Herb Stew with Beef and Beans

All Iranian men say their mother’s cooked khoresh ghormeh sabzi is the best. But I dare say that I make Persian herb stew, which 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.

Two important things must be considered when cooking this authentic Iranian stew. 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 can be made without a pressure cooker. The necessary ingredients are vegetables and fresh meat.

One of the best and most popular Iranian old stews is Qormeh sabzi. Its history in Iran dates back 2000 to 5000 years.

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 herbs are the stew’s most important and fragrant component.

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

In addition, green stews always use herbs such as fenugreek, parsley, leek, mint, and coriander.

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 korma sabzi recipe is the right ratio of the composition of its herbs, which makes it taste better.

Ghormeh sabzi or Khoresht sabzi , also spelled qormeh sabzi, is an Iranian herb stew. It is considered the national dish and is a very popular dish in Iran.^[1] Ghormeh sabzi has different variants, which are based on the difference between beans and meat.

Sourced: wikipedia

You can make korma 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 Persian herb stew recipe:

For: 4 people

Preparation: 20 minutes

Cook for: 4 hours

My experience table:

Ingredients:

Instruction :

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 herbs’ color gets dark.)

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

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

5. Finally, 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. Your unique ghorme sabzi is now ready, and you can enjoy eating it with saffron rice and tahdig.

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.

5 Tips for Cooking Delicious Qormeh sabzi:

• 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 this stew, 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 this stew.
• 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 :

1.What to serve with khoresh ghormeh sabzi?

Masto Khiar and Salad Shirazi 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 this stew?

The main ingredients in this stew are a mixture of fresh qormeh 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 this stew 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 Sabzi?

 To prepare the fresh herbs for this Persian stew, 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 this Persian stew 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.
• if you make this stew and love the taste of it, please share your pic with us in @meals cook Facebook & mail.