Ghormeh sabzi recipe-Persian herb stew
Ghormeh sabzi is a very traditional Iranian dish. It’s said that a sign of a good Persian chef is their ability to prepare a delicious ghormeh sabzi. The ratio in the recipe and the amount of preparation of the herbs is important to it’s success.
Leeks tend to contain dirt because of how they’re grown. It’s important to clean them thoroughly. Wash them under cool running water, using your hands to dislodge any grit and dirt stuck in the layers . Once the water runs clear, drain in a colander. The herb, leeks and spinach will go into a food processor, cut off the stems and cut into 1/2” sections. Rinse the herbs/ spinach and drain in a colander. Afterwards lay them out on a clean dish towel. Place over another towel and dab dry to remove the excess moisture.
Don’t combine the leeks and herbs in the same bowl. Leeks have a tougher exterior and will require more grinding than the herbs and spinach.Place the leeks in a food processor and pulse intermittently, avoid using the high and low settings. Repeat the method for the herbs and spinach stop and scrap in between pulses to get an even grind. Don’t over pulse- this will release additional moisture. The prep work takes some time, so be patient.
Using a heavy bottom pot, add 4-6 tablespoons of canola,s afflower or grapeseed oil. Once the oil begins to warp add the herbs, spinach and leeks. On medium heat allow the mixture to sit for 6-7 minutes before mixing. Repeat mixing on 6 minute intervals for 45 minutes until the water has completely reduced and the mixture begins to crackle.( watch video) As the moisture reduces , you’ll notice the vibrant green mixture bear a resemblance to seaweed. Lower the heat and stir for additional 5 minutes before turning off the heat. The mixture can be refrigerated for up to a week or frozen for up to 2 months.
You can either use canned red kidney beans or prepare a batch. If your using canned beans, discard the water and rinse the beans before adding them to the stew. To prepare your beans begin by soaking them overnight in cold water. Rinse the beans in cold water before adding them to the pot. Fill the pot 3/4 of the way with water and allow beans to boil for 10 minutes before reducing the heat. Using a spoon, carefully remove the scum from the surface of the pot. Afterwards, lower heat and allow to cook for 50 minutes or until the beans have a creamy texture when pressed between your fingers.
Persian dried lemons are used in gormeh sabzi to give it it’s tart flavor; pierce the lemons with a tip of a knife( be careful) and set aside. (purchasing information is listed in the link below the video) Crush saffron in a mortar and pestle and add to 3 cups of hot water. Set aside and allow to sit for 20 minutes.
Using a heavy bottom pan, add a generous amount of oil and add the diced onions, cook for 5 minutes and add the stewed meat, lamb or veal. Combine with onions, add tumeric ,the saffron water and 4-6 Teaspoons of salt, persian lemon and stir. After an hour add beans, cover and allow to cook for an additional 2 hours or until the meat is fork tender.