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 com/3205/ghormeh-sabzi/, Although 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. |
