Slow Cooker
Ghormesabzi
- Prep time 2 hours
- Cook time 3 hours 40 minutes
- makes 4
Author Notes
The main ingredients of the herb mix for Ghormeh Sabzi stew typically include leek (or chives), coriander, parsley, fenugreek leaves, and spinach. However, in some cities, this herb combination may vary slightly. For example, in the northern version of Ghormeh Sabzi, herbs like Khalvash and Choochak are used, each of which adds a unique flavor and aroma to the dish and brings its own health benefits—turning your meal into a delicious and nutritious experience.
To prepare Northern-style Ghormeh Sabzi stew for four people, you'll need about half a kilogram of the combined herbs. After washing and cleaning them, finely chop the herbs using a food processor or herb chopper. Then, sauté them in a pan with a suitable amount of oil until their color darkens slightly. You can also store the prepared herbs in your desired portion sizes in the freezer for later use.
—farnazfood
Ingredients
- Vegtable of ghormesabzi
-
200 grams
Leek
-
200 grams
Coriander
-
100 grams
Parsley
-
100 grams
Spinach
- Other flavor
-
500 grams
Stew lamb
-
2 tablespoons
Verjuice
-
2
Dried limes(opsional)
-
1 cup
Red kidney beans
-
4 tablespoons
Fried onion
-
5
Small sllender eggplants
-
2 teaspoons
Salt
-
1 pinch
Peper
-
1 tablespoon
Turmeric
-
2 tablespoons
Oil
Directions
- Vegtable of ghormesabzi
- In first step of make northern _style of iranian ghorme-sabzi , finely chop the onion into small cubes and saute them into oil.let the onion turn slightly golden, then add stew meat pieces and continue to saute until the color of meat changes. After that , add turmeric and black peper, and stir well to combine the flavors.
- To make Northen-ghorme sabzi adding red kidney beans are traditionaly used. However ,in some norhen villages , black eyed peas are used insted. Soak the bean over night in water, changing water many times to reduce bloating effects. Once ready , add the beans to the onions and meat and mix well. Then fill the pot with water so that the meat and beans can cook thoroughly. In some north villages of northen style of ghorme-sabzi you can use chicken instead meat.
- Other flavor
- While the meat is coocking, you can start preparing thw herb mix for the gillany style of ghorme-sabzi. Use specified amount of herbs and wash and finely chop them. Pour some oil in a frying pan and set the hit to low. Once oil is hot , add chopped herbs to the pan and sir well . And make sure the hit is low so the herbs fry slowly.this step needs patience to bring out the full aroma and flavor of the herbs.
- Frying the eggplantes foe northen ghorme-sabzi So during this time,peel the eggplants and slice them lengthwise. Sprinkle some salt over them to drow out bitterness,then gentley press eggplants to remove the excess and moisture and bitterness. Afrer that hit some oil in frying pan, once the oil is hot.place the eggplants slices in it and fry them well untill golden and cool through.
- Preaparing slice tomatos for Northern-ghormesabzi Don't foeget to sir the herbs occationally and check on herbs and the meat and beans as they coock.after frying the eggplants , slice the tomatoes into round and fey them lightly in oil. Set them aside along with eggplants. Once the herbs are well sauteed and have darkened slightly in color, add fried eggpalnts to the pot with the meet and beans. This bring the rich flavors togetherand moves the dish closer to completion.
- Adding the seasoning to ghormesabzi In the last 15 min of coocking , add some verjuice(abb-ghoore) to the stew. Let it simmer for a few more min so the flavor blends well and the stew develops it signature tangy taste.
- Then in the final 5 min of coocking ,place the fried eggplants and tomato slices on top of the stew. Serve the delicious Gillani-style Ghorme-sabiz in a suitable dish, accompanied by katte(persian rice) and side dishes auch az marinated olives( Zeytoon-parvarde) and pickless or salad.
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