Ghormeh-Sabzi, either you love it…or there’s something wrong with you! This is a heirloom recipe, one in which has been for hundreds of years. Serve over a bed of Basmati Rice, or on some tahdig and you can’t go wrong!
Things You Will Need:
7 qt. Dutch oven
Sharp chefs knife
Large cutting board
2 lbs Chuck, 3/4 inch cubes
1 can black eye or kidney beans, rinsed
3-4 dried limes (limoo-omani), pierced
2 large onion, small diced
4 bunches Italian parsley, finely chopped
4 bunches tarreh (may be substituted with 8 bunches of chives), finely chopped
1 tsp. of dried fenugreek leaves (shambalileh)
1/2 tsp. turmeric powder
1 cup vegetable oil
4 cups water
2 Tbs. Kosher salt
1 tsp. Black pepper
It is so important to properly cook down the herbs for this dish. It a a step which can not be rushed.
Heat the Dutch oven over a medium/low flame. Pour half of the oil in the pot and add the parsley and tarreh. Slowly cook the herbs down until all of the moisture is cooked out, this will take about 15 minutes.
Remove cooked herbs and place on a plate, set aside. Wipe out pot and reheat, add in a bit more oil and diced onions.
Cook onions until lightly golden brown and add in turmeric, remove from pot and place on a separate plate. Pour in the last bit of oil and allow to heat for 1-2 minutes.
Season the cubed meat with salt and pepper, place in pot and brown evenly. Once a nice color is achieved, add cooked herbs and onions back into the pot, cook for 2-4 minutes to heat through. Pour water into pot and bring to a strong simmer. Add in dried limes and simmer for 1 hour on low heat.
At this point you can add in the fenugreek and beans. Continue to simmer for an additional 30-40 minutes. You know when it’s ready when the oil has surfaced to the top. Do not think of skimming it off!
Final note: the longer this stew sits, the better it becomes. Cooking it the day before you serve it is a great idea. Serve pipping hot stew over a bed of freshly made basmati rice!