Iranian foods: Ghorme sabzi
Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow).
Ingredients
• ¼ cup canola oil, divided
• 1 large yellow onion, finely chopped
• 1 teaspoon ground turmeric
• 1 ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes
• 1 ½ cups finely chopped spinach
• 1 cup finely chopped green onions (green part only)
• ½ cup finely chopped Italian flat-leaf parsley
• ¼ cup finely chopped cilantro
• ¼ cup finely chopped chives
• ¼ cup finely chopped fenugreek leaves
• 1 ½ cups water, or more as needed
• salt and ground black pepper to taste
• 1 lemon, juiced
• 4 dried Persian limes (limoo amani), or more to taste
• 1 (15 ounce) can red kidney beans, drained and rinsed
1/ Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
2/ Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
3/ Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
4/ Pierce dried limes with a fork; add to stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes. Discard dried limes before serving.
Recipe by mary bakes
