Ghormeh Sabzi (قورمه سبزی) undoubtedly is a stew almost every Iranian fell in love with. It is so delicious if you know the combination of vegetables correctly. There are some canned fried herbs for cooking this delicious food, although it’s not an option for most Iranian, it’s a good idea if some vegetables aren’t available and you don’t access to them or you don’t have enough time or even you don’t like your home smell Ghormeh sabzi for a while.
Here I try to teach you this food step by step for whom wants to cook it perfectly.
- 300 gram minced meat (lamb or veal) I use veal
- 1 medium-size onion
- 200 gram red beans
- Vegetables (coriander, parsley, leek 100 grams of each, fenugreek leaves and spinach 50 gram of each)= 400 grams
- 3 Omani lemon
- Salt, pepper and turmeric as need as enough
- 16 glasses of water
My mother always fries and freeze large amount of vegetables for Ghormeh sabzi. So definitely, she is my resource too. There are shades of difference between the details of vegetables combination among different parts of Iran; however, all of them are so delicious in different ways. For example, someone add some peppermint. Additionally you can mince the vegetables finely or chop into small pieces, you can fry vegetables well or only stir-frying them. These are depends on your taste or your attitude towards health.
Soak red beans in water for 2-3 hours.
Mince the onion finely add turmeric, sauté it in oil until they become light, and then add the meat, salt and pepper and fry them.
Now add 6 glass of water and increase the flame to bring the water to boil. Then add the red beans and let them cook in medium heat. (If you are in doubt that the red beans will not cook well, you can cook them before separately.)
After about 1 hour your meal is semi cooked, in this step add fried vegetables.
Because I do not like the Omani lemon peel, I prefer to use Omani lemon pulp instead and add it to stew with vegetables. I think the peel of it makes the stew bitter.
About one and a half hours later your stew has become ready.
- The sign that the stew is ready is that the whole ingredients are well combined together, I mean, stew water should not be separated from other ingredients. If the meat and red beans have been cooked and your stew still have lots of water, increase the flame and let the water to evaporate.
- At the end, it’s a good idea to decrease the flame for 5 minutes and let the stew to transfer its oil to surface. A trick makes you a Kadbanoo.