Ghormeh Sabzi

I'm taking it back to my roots for this dinner recipe with a traditional Persian dish called Ghormeh Sabzi (basically a lamb or beef stew with herbs). Yes, it's green. Very green. It also kind of looks like something that would come out of my toddler-- BUT, it's pretty darn delicious! & healthy! There are multiple ways to make this dish, and no two are exactly alike. Many of the traditional ingredients are hard to find unless you live in a town with a Middle Eastern store. Because of this, I've tweaked the recipe so that it's 'American supermarket friendly'! Enjoy!

SAUTEED ONION & TURMERIC

STEW BEFORE 1 HOUR SIMMER

SAUTEING HERBS & GARLIC

GHORMEH SABZI

Prep Time: 20 minutes, Cook Time: 2 hr 30 min, Servings: 4-6

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INGREDIENTS:

2 lbs boneless lamb stewing meat or beef stewing meat, cut into 1" cubes

1 onion, finely chopped

1/3 cup oil

1 teaspoon turmeric

1 1/2 cups water

1/3 cup freshly squeezed lemon juice (about 2 lemons)

3/4 cup canned kidney beans

salt & pepper to taste

1 1/2 cups fresh spinach, stemmed and coarsely chopped

1/2 cup fresh parsley, stemmed and coarsely chopped

1/2 cup green onions, finely chopped

1/4 cup fresh dill, stemmed and coarsely chopped

1/4 cup fresh cilantro, stemmed and coarsely chopped

2 cloves garlic, minced

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DIRECTIONS:

1. Heat half of the oil in a large, high-walled pan over medium heat, and saute onions until golden.

2. Add turmeric and saute for about 2 more minutes.

3. Increase heat, and saute meat cubes until they brown.

4. Reduce heat, and add water, kidney beans, and salt & pepper to taste. 

5. Cover and gently simmer for 1 hour, or until the meat is tender. 

6. With about 10 minutes left in your simmer, heat a separate pan with remaining oil over medium heat, and saute spinach, parsley, green onions, dill, cilantro, and garlic, until the herbs are just wilted and are aromatic. Be careful not to burn your herbs! 

7. Add the sauteed herbs to your meat simmer along with the lemon juice. Cover and simmer for an additional 15 minutes. 

8. Serve over basmati rice, and enjoy! 

xoxo,

CHRISTINA