persian recipe

Ghormeh sabzi is a delicious tangy and citrusy herb and meat stew, served over Persian steamed rice, and often considered the national dish of Iran.

Ghormeh Sabzi

lb lamb

red kidney beans (,soaked overnight)

onion (, finely chopped)

parsley

cilantro

scallions ((green stems only))

dried fenugreek ((or 1 bunch fresh fenugreek))

dried black limes (limoo amani) (, or 4 tablespoons lemon juice)

turmeric

Vegetable oil

Salt

Pepper

Dutch oven

Wash the herbs in a large bowl, then dry and chop finely.

In a large skillet, heat 4 tablespoons vegetable oil over medium heat and sauté the fresh herbs for about 15 minutes, while stirring occasionally. Set aside.

In a Dutch oven or a large pot, sauté the chopped onions in 2 tablespoons of oil for about 10 minutes, until golden brown.

Add the meat, turmeric, salt, pepper to the onions and fry for about 6 to 8 minutes.

Add the soaked dried beans, the fried herbs and the black limes.

Cover with water and bring to a boil on high heat. Then, lower the heat, cover and simmer on low to medium heat for about 2 hours.

Taste and add salt or pepper if needed. Add water and continue to simmer if the meat is not tender enough.

Serve over Persian steamed rice.

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Step-by-step instructions for the authentic and traditional recipe of the ghormeh sabzi from the Iran.

Iran: Ghormeh Sabzi

Torshi are pickled vegetables in brine that are popular in the Balkans, the Middle East as well as most Arab countries. Torshi seer is the garlic version.

Torshi Seer

garlic

cider vinegar ((or red

salt ((about 1½ tablespoon per 1-cup jar))

cloves ((or barberries))

Glass jars

Wash the jars thoroughly and rinse them in scalding water for about ten minutes. Let them dry.

Remove the husk from the garlic heads. Keep the thin skin on the garlic cloves. You may separate the cloves or not. Both are perfectly fine.

Place the garlic cloves in the jars and then cover them with the vinegar previously mixed with the coarse salt.

Place clove or barberry on top as desired.

Close the jars tightly.

Label each jar with the date of preparation.

Place the jars in a dark, cool and dry place for at least 1 year, and up to 20 years.

Once opened, torshi seer keeps very well in the refrigerator.

Fesenjan is a traditional Persian pomegranate molasses, walnut and chicken stew. Finish this luscious stew recipe with a sprinkle of fresh pomegranate seeds and serve over rice.

Fesenjan

walnuts

olive oil

onion, (finely diced)

(2 pounds) bone-in chicken thighs, (skin removed)

cinnamon

saffron threads, (ground)

pomegranate molasses, (plus more as needed)

sugar, (plus more as needed)

Fine sea salt, (to taste)

Black pepper, (freshly ground, to taste)

Pomegranate seeds, (for garnish)

Grind the Walnuts: Finely grind 3 1/2 cups of walnuts in a food processor until they start to look like sand that clumps together. Do not over process. You don’t want to end up with walnut butter.

Toast the Walnuts: Place dry non-stick skillet over medium heat. Lightly toast walnuts, stirring continuously for a few minutes until you can smell the aroma from the ground nuts, making sure not to burn them. Pour toasted ground walnuts into a bowl and set aside until ready to use.

Cook Onions: Take a large stockpot or Dutch oven with a lid and set over high heat. Add 1 tablespoon olive oil. When olive oil glistens, add 1 finely diced onion. Cook onions until they start to caramelize and turn golden brown. Then add 1 teaspoon turmeric and stir into onion mixture.

Cook Chicken Thighs: Add chicken thighs and sear for a few minutes on each side. Pour in 3 cups water and add 1 teaspoon cinnamon. Bring to a boil and then reduce heat to low to allow stew to simmer for 10 minutes. Then remove chicken and set aside.

Add the Ground Walnuts: Pour ground walnuts into the simmering cooking liquid and stir. Place the lid back on the pot and simmer the walnut mixture for 1 hour. Stir occasionally throughout to make sure walnuts don’t stick to the bottom of the pan. After the cooking time the walnut sauce should have thickened, darkened in color until its deeply golden like tahini or honey and there will be a layer of walnut oil on top.

Bloom Saffron, add Pomegranate Molasses, Sugar: In a small bowl add 1 tablespoon of water. Using a mortar and pestle or a spice grinder add the 1/2 teaspoon of saffron threads and grind. You should end up with about 1/4 teaspoon ground saffron. Add the 1/4 teaspoon of ground saffron to the 1 tablespoon of water. Into the pot with the walnut mixture, add 3/4 cup of pomegranate molasses, 2 tablespoons sugar and bloomed saffron. Stir to combine.

Add Chicken, Simmer and Season: Add chicken back into stew and simmer for 45 minutes or until the meat is falling off the bone. The stew will be a rich dark brown and the oil from the walnuts will form a layer on the stew. Stir, season and taste. Adjust sweetness, sourness and seasoning to taste.

Serve the Fesenjan: Ladle the fesenjan into a serving dish and sprinkle with pomegranate seeds to garnish. Serve with rice, Greek yogurt and a side salad.

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Ghormeh Sabzi

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Top 3 persian recipe recipes from across the web

The most viewed persian recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ghormeh Sabzi

Torshi Seer

Fesenjan

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