Ghormeh Sabzi - One version of a Persian dish
This is just one version of the Persian dish "Ghormeh Sabzi". There are many many different ways to make it with an extremely wide range of ingredients. This one I learned from my ex-fiancÃ©e's mother. They were from Iran and I not only fell in love with her, but with the food and culture as well. In fact, this dish is what inspired me to minor in Middle Eastern Gourmet Cooking when I was in college (they didn't have "Persian Cooking" or I'd have taken that).
The name "Ghourmeh Sabzi" translates to "Gourmet Vegetables." You will find that some versions include garlic, green onions, and/or other herbs. This one I am posting is less complex. It is a very simple recipe to make, but it is time consuming.
You will notice in the image and in the ingredients list that it calls for one lemon. Technically, it is supposed to be two dried lemons but I can't find them around here, so I use fresh lemon.
Also, the amount of meat used varies (and I never measured). I used about 1 decent size steak and cut it into cubes (I used beef for this recipe).
I don't usually measure when I cook so all measurements below are approximate. They are what I ended up with tonight. When I purchase the herbs, I buy them by the bunch and use teach bunch in their entirety (sans the stem ends).
You can feel free to play with this recipe as you see fit. That's the most fun about cooking... the experimentation. I would recommend making it this way a couple times and then start playing with it, altering it to taste, adding, subtracting, etc.
PREP TIME: 45 Minutes
COOK TIME: 45 Minutes
These times will vary. It takes me 45 minutes to prepare due to lack of kitchen space, counter space, and utensils.
[See Pic - Approx. 1 steak cubed] Meat:, Beef, Pork, or Lamb
1Â½ Cup Fresh Chopped Spinach, Packed
1 Cup Fresh Chopped Parsley, Packed -- Flat Parsley
1Â½ Cup Fresh Chopped Dill, Packed
3/4 Cup Fresh Chopped Cilantro, Packed
1 Lemon, Quartered
1 Can Kidney Beans, Dark Red
1: Pre-heat large skillet on Medium to Medium High (You can add a teaspoon or so of olive oil if you desire, but not necessary). While the pan is heating, drain Kidney Beans and set aside.
2: Cut meat into 1 inch squares and place in heated skillet. Be sure to move them around a bit until slightly browned just to keep them from scorching to the pan.
3: While the meat is cooking, chop the herbs fine to medium and set them aside (no need to keep them separate as portrayed in the images). Cut lemon into quarters and place in bowl with herbs.
4: Once meat is cooked to about medium, add herbs with lemon and add kidney beans (do not drain meat unless it is very greasy). Do not stir the herbs into it yet.
5: Cover and reduce heat to Medium Low. [This would be a good time to start your rice]
6: Allow to simmer for 30 minutes or until the herbs are a dark green/olive drab color, stirring occasionally. When the lemons are very soft, since I don't use dried lemon, I press the lemon wedges with the spatula to get more juice into the herbs.
7: Turn off heat, give one last good stir, and serve over rice (leaving the lemons in the pan).