Can a Ghormeh Sabzi dish save the planet?
It’s 12 o’clock at noon and all I have to think about is the smell of fried onion and fresh herbs of Ghormeh Sabzi, the delicious Ghormeh Sabzi, and after pouring it next to my steamed Persian rice in my dish, having a big bite of that delight dish, unbutton my pants and take a short nap. I might have a whole glass of Dough just to relax afterward,in a nice afternoon in Yazd city,Iran you know take my time, no rush.
The most delicious Ghormeh Sabzi and Persian rice with pleasant side Salad Shirazi is a traditional Iranian cuisine. It had tender cooked meat in intensely fragrant, rich and lemon herb gravy along with kidney popular dishes of Iran, the stew is packed with protein and fiber.
I have just finished working and my stomach sound is a hint to get on my knees and cook the favorite meal just to prize myself-it’s the last thing I can do to save the planet from my furious growling boyfriend who is complaining about my late night whisper on his ears.
He loves Ghormeh Sabzi, it would be a great pause and back to normal attitude and love me again ^_^.
Let’s save the planet
The delicious dark green dish appears in every dish with the secret recipe, from the wedding ceremonies to a lock down lunch with the boyfriend to distract him from the yesterday fight, Ghormeh Sabzi can rescue every hungry stomach, even the veggies.
The cooking time-40 minutes- gives enough time to you to work out on the relationship,you know what I mean ;)
Recipe Notes
- Since it can be a meat dish based dish,it can last 2 to 3 days in the fridge. Store and refrigerate in a well-sealed container.
Prep :
- Soak the beans: in a large bowl of water too . let soak overnight .Change the water a couple of times to avoid gassing
- Wash the herbs and cut them in pieces( don’t chop too small)
Ingredients
- ¼ cup canola oil, divided
- 1 large yellow onion, finely chopped
- 1 teaspoon ground turmeric
- 1 ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes
- 1 ½ cups finely chopped spinach
- 1 cup finely chopped green onions (green part only)
- ½ cup finely chopped Italian flat-leaf parsley
- ¼ cup finely chopped cilantro
- ¼ cup finely chopped chives
- ¼ cup finely chopped fenugreek leaves
- 1 ½ cups water, or more as needed
- salt and ground black pepper to taste
- 1 lemon, juiced
- 4 dried Persian limes (Limoo Amani), or more to taste
- 1 (15 ounce) can red kidney beans, drained and rinsed
Recipe
Course: main course
Cuisine: Persian
Prep time: 20 min
Cook time: 40 hours
Servings: 5–6 servings
Instructions
- To start, add oil in a large pot over medium high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
- Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
- Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
- Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.
And viola the “I’m sorry, please forgive me for waking you up at 5 am in the morning by telling you I love you” dish is ready.
I highly recommend making some Salad Shirazi while waiting for the Ghormeh Sabzi to have some oil floating on the water, as they say, It’s done.
If your partner is crazy about Persian food too, watch this video on YouTube to be familiar with more of these treasure.
