This 2021 cooking film is part of Ktime's curated catalogue.
Synopsis
Ghormeh Sabzi - Persian Herb Stew Ingredients: Serves 4-6 2 pounds meat (lI used beef but you can use chicken or lamb as well) washed and cubed 2 15 oz. cans of Red Kidney Beans 1 large yellow onion, finely chopped 4 bunches curly parsley 2 bunches cilantro 2 bunches of green onions (green parts only) 1 small bunch fresh fenugreek, or 2 tablespoon dried fenugreek (shanbalileh), too much fenugreek will cause ghormeh sabzi to taste bitter 4-5 dried lemons (limoo amani), or 3 tablespoons freshly squeezed lemon juice 2 tbs of turmeric Salt and pepper to taste Olive Oil Water Method: Clean and wash the herbs, dry thoroughly and chop finely in a food processor. Heat 3 tbs of olive oil in a large skillet over medium heat and saute the chopped fresh herbs for about 10 minutes, stir frequently. Set aside. In a large stew pot, saute chopped onions in 2 tablespoons of olive oil until they become golden brown. Add the meat, turmeric, salt, pepper and fry until all sides are brown. Add the fried vegetables and dried lemons. Pour in enough water to cover the mixture by about 2 inches, bring to a boil on high heat for just a couple of minutes, lower the heat, cover and cook on medium to low heat for 1 1/2 hours. Taste and adjust the seasoning as necessary and add a little more water if needed. Add the kidney beans and reduce the heat to its lowest setting and simmer for another 30 minutes. The longer ghormeh sabzi simmers the better it tastes. ( khoob ja miofteh). It would also taste better reheated the next day. Taste and adjust the seasoning before serving. NOTE: If you are vegan, replace the meat for chopped crimini or portobello mushrooms and add them in at the same time as the kidney beans. This would be such a delicious version of this recipe!