tangy, savory and citrusy stew made with sautéed herbs, kidney beans and lamb chunks
Ghormeh sabzi s the quintessential Iranian recipe. No matter how you cook it, the ghormeh sabzi of your guest's mother is always better, or at least this is the comment you get after hours of hard work in the kitchen. It is of course rewarding to get the best comment from your guest but because I always cook it my way sparing myself the suffering in the kitchen, I choose to simplify it, as always.
ingredients
- 500g (1lb) lamb meat, cubed
- 1 can of kidney beans, strained and rinsed
- 1 onion, finely chopped
- 50 g (2 cups) chopped parsley
- 50 g (2 cups) chopped coriander
- 1 large chopped leek
- juice of one lime or 3 dried limes
- 190 ml (3/4 cup) vegetable oil
- 1 tbsp turmeric
- salt and pepper
preparation
- leave 30 ml (2 tbsp) of the oil aside and use the rest to sauté coriander, parsley, and leek in a large skillet for about 15 minutes
- stir occasionally
- set aside
- in a pressure cooker, stir-fry the chopped onion in the remaining oil for about 5 minutes
- add the meat, turmeric, pepper to the onions
- fry for about 5 more minutes
- add a litre of boiling water
- close the lid and cook on medium heat for about 30 minutes or until the lam bis tender
- add the beans, the fried greens, salt and the lime juice
- if using Persian dried limes, prik them with a fork, soak them in warm water for 15 minutes and add them 10 minutes before you turn off the stove (if they boil more than that, the stew might be bitter)
- boil for 10 more minutes to have the tastes blend together
- taste and add salt or pepper if needed
- serve over Persian steamed rice.
If you wish to organise a casual luncheon, a business gathering or a joyfull wedding in Belgium or The Netherlands, please take a look at the catering options and contact me to see how we can turn your event into a memorable happening.All 50 recipes in my cookbook have 5 major ingredients, carefully chosen to respect the original dishes on which they are based. You can easily order my cookbook online or come pick it up. Participants to a workshop get a €5 discount.Join others and learn how to cook and bake a four-course Persian meal. All workshops are held in Belgium or The Netherlands and participants get a €5 discount on my cookbook.You can find many recipes on the website. Most recipes use Persian cooking essentials like indigenous herbs, spices, nuts and fruits. You can also find 50 recipes in my cookbook.Many cities in Iran are on the UNESCO heritage list. Read some culinary travel stories on how I experience my country or learn more about its culture and history.My professional approach of food photography makes your recipes and food products shine in cookbooks, product packaging, online use, catalog or menus.Follow me on Instagram to view my latest updates. In case of any questions or reservations please do not hesitate contacting me by filling in the form.
