Cooking Index - Cooking Recipes & IdeasKhoresh-E-Gormeh Sabzi Recipe - Cooking Index

Khoresh-E-Gormeh Sabzi

Cuisine: Iranian
Serves: 1 people

Recipe Ingredients

1/4 cup 40g / 1.4ozRed kidney beans dried or 1/2 cup cooked
1   Onion - chopped (large)
1 tablespoon 15mlOil
4   Garlic - minced
1 lb 454g / 16ozVeal - lamb or beef, cut into 1 inch cube
3 cups 711mlWater - or more as required
1 teaspoon 5mlTurmeric
2 teaspoons 10mlAdvieh
1   Or 2 dried limes - punctured
1 cup 146g / 5.1ozFresh parsley - finely chopped
2 cups 292g / 10ozFresh spinach - chopped
1 cup 62g / 2.2ozGreen onion - finely chopped
1/2 cup 8g / 0.3ozFresh cilantro - finely chopped (more to taste)
2 tablespoons 30mlDried Gormeh Sabzi mixture
  Salt and pepper to taste

Recipe Instructions

Method: Wash the beans and soak in water overnight. Drain and rinse.

In a Dutch oven, saute the onion in oil until golden. Add garlic and continue to saute for 1-2 minutes. Add the meat and continue to saute until meat is browned.

Add water, turmeric, advieh, beans and dried limes. Cover and let simmer over medium heat until the beans are cooked (about 2-3 hours, less if you use cooked beans).

Add parsley, spinach, green onion, cilantro and Gormeh Sabzi mixture to the meat and continue to simmer for at least 20 minutes, stirring occasionally.

Season to taste and serve with Polow Sadeh or plain rice.

This khoresh is best when it is served the following day.

Variation: The cooked beans can be added to the meat after the meat has become tender.

Makes 4-6 servings. Nutrients per serving: Calories - 255; Fat - 7 g; Sodium - 272 mg.

For a winter warm up, try this recipe for stew with fresh herbs.

Source:
Cole Publishing Group Recipe Collection

Rating

Average rating:

8 (1 votes)

Submit your rating:

Click a star to rate this recipe.