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Rinse the herbs and drain well. Chop herbs very finely.Tip: Spin herbs in a salad spinner or pat dry.
Heat 2 tbsp of oil in a cooking pot at medium setting. Sauté onions until light golden brown.
Add meat, turmeric, black pepper and brown it a little. Then add some salt and 3 cups water and bring it to a boil.
Lower the heat, add the drained beans and simmer for 30 mins.Tip: Cook longer if using beef.
Meanwhile, heat 3 tbsp of oil in a nonstick skillet. Add the herbs and sauté for 20 to 25 minutes until you can smell the aroma of sautéed herbs. Make sure to stir in between.
Then add sautéed herbs and simmer the stew for 30 minutes.
Next, add the pierced dried limes and simmer for another 30 to 60 minutes until the meat and beans are tender.Tip: Add dried lime powder or lime juice in the last half hour adjusting as per your taste.
The stew should be thick and not runny. Adjust the consistency, salt, lime and other seasonings.
Serve Ghormeh Sabzi hot with steamed rice.