khoresh ghormeh sabzi is one of the most typical Iranian home-style dishes. This dish is a combination of various
savory vegetables, ground meat, and beans, stewed together to create a rich, deep-flavored dish.The main ingredients are as follows
These ingredients are simmered for a long time to infuse the vegetables with a complex flavor that blends well with
the flavor of the meat.khoresh ghormeh sabzi is one of the most popular Iranian home-style dishes and is traditionally served on important
occasions such as celebrations. It is served with rice or lavash (thin bread).This dish is an excellent example of the aromatic and deep flavors that are characteristic of Iranian cuisine.
Ingredients (For 4 servings)
Ingredients
Ingredients
Amount
Kidney beans (dried red kidney beans soaked overnight)
In a medium-sized saucepan, bring green beans and water to a boil, skimming off any foam that rises to the
surface.
Reduce heat, cover, and simmer for 1 hour until beans are tender.
Rinse with water and set aside.
In a large saucepan, sauté onion in 2 tablespoons olive oil over medium heat for 15 minutes or until lightly
golden brown.
Add garlic, turmeric, and pepper; saute 2 minutes more.
Add beef to pan; toss with spices and onions. Saute over medium heat for 2 minutes.
Add 2 cups of water and bring to a boil. Once boiling, reduce heat to low and simmer for 45 minutes.
While the beef and beans are cooking, wash the herbs and pat dry between clean towels. Remove and discard the
tough ends of the stems, about 2 inches from the bottom.
Place the herbs one at a time in a food processor and stir until finely chopped. Measure in batches and place in
a separate bowl.
In a large frying pan over medium-high heat, sauté the chopped herbs in 6 tablespoons of oil for 5 minutes,
stirring frequently.
Reduce heat from medium to low and saute for another 15 minutes. This is the most elaborate part of the dish.
The herbs need to be slowly cooked and the color and aroma intensified at the same time as they begin to dry
out. Be careful not to burn the herbs.
Remove from heat.
After beef has simmered for 45 minutes, add 1 more cup water, boiled and rinsed beans, herbs, salt, limu ammani,
and lemon juice. Stir.
Bring to a boil, reduce heat, cover and simmer over low heat for another 45 minutes.
Adjust simmer by adding a little water if necessary. This stew should be moist but not runny.
Taste and adjust seasoning. Add salt or lemon juice as needed.
Turn off the heat and let the stew sit for 10 minutes before serving.
Serve with Persian saffron-steamed basmati rice, yogurt, and pickled eggplant.”
