Ingredients
-
2
-
1
-
1/3
-
1
-
1 1/2
-
6
-
3/4
-
1
-
-
-
1
-
1 1/2
-
1/2
-
1/4
-
1/4
Directions
Ghormeh Sabzi – Persian Green Stew,An exquisite Iranian dish.,I read all the comments in this post But I suggest you all read the following Because in this article, the variety of Ghormeh Sabzi food is very high. this is not the traditional recipe this is very close to how my Persain makes it. No potato or fenugreek. We use 2 bunches of green onion instead of garlic chives and onion. Collard greens instead of spinach and we add a pinch or two of saffron. His grandmother makes it the traditional way. While it is good it’s not nearly as good as our version.
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Steps
|
1
Done
|
Trim Meat and Cut Into 3/4" Cubes. |
|
2
Done
|
Fry Onion Over Medium Heat in Half of the Oil Until Golden. |
|
3
Done
|
Add Turmeric and Fry For 2 More Minutes. |
|
4
Done
|
Increase Heat, Add Meat Cubes and Stir Over High Heat Until Meat Changes Color and Begins to Turn Brown. |
|
5
Done
|
Reduce Heat. |
|
6
Done
|
Add Water, Drained Kidney Beans, Salt and Pepper to Taste. |
|
7
Done
|
Cover and Simmer Gently For About an Hour or Until Meat Is Tender. |
|
8
Done
|
Fry Potatoes Over High Heat in the Remaining Oil Until Lightly Browned. |
|
9
Done
|
Add to Sauce, Leaving Oil in the Pan. |
|
10
Done
|
Cover and Simmer For 10 Minutes. |
|
11
Done
|
Add Prepared Vegetables to Frying Pan and Fry Over Medium Heat Until Wilted. |
|
12
Done
|
Add to Sauce, Then Add Dried Limes (or Lime Juice), Cover and Simmer For an Additional 10-15 Minutes. |
|
13
Done
|
Adjust Seasoning and Serve With White Rice. |
