The ultimate herb dish: Ghormeh sabzi
Fresh herbs, veggies, kidney beans and dried lime infuse together to make this dish the ultimate green feed, try it today!
Recipe and images from Maman's Kitchen.
650g beef, diced (exclude for a meat free alternative)
1 onion, chopped
100g (3/4 cup) red kidney beans
50g (2 cups) dried ghormeh sabzi herb mix
1 bunch fresh parsley
1 bunch fresh chives
1/2 bunch spinach
4 dried lime
1/2 tsp black pepper
1. Soak the beans for a few hours or overnight. In a pot heat 3tbs oil, add onion and sauté for 3 mins. Add beef and fry until brown. Add turmeric and mix well, then add pepper.
2. Drain the beans and add to the pot. Pierce the dried limes with a fork and place in the pot. Pour in 4 cups of water, and bring to the boil. Simmer for 30 minutes.
3. Meanwhile, place dried ghormeh sabzi mix with 1/2 cup water in a frying pan and mix well. Leave for 20 mins until water is absorbed. Chop the fresh herbs and add to frying pan with the ghormeh sabzi mix (do this only after the water has been absorbed).
4. Add 3tbs oil to the pan and fry all herbs together for 5 mins. Spoon the fried herb mixture and 1tsp salt to the beef mixture. Mix well and cook on low heat for a further 1 hour.
5. Just before serving, pierce the dried limes again and squeeze with a fork to allow the juices to flow into the pot. Serve with Persian rice.
You will need dried ghormeh sabzi herb mix for this recipe. The mix includes fenugreek, which may be difficult to source from mainstream supermarkets, so head to your local Persian or Mediterranean grocer to pick up the authentic stuff, if you can.