Ingredients with Measurements:
- 1 lb chicken breast, cut into small pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup dried kidney beans, soaked overnight
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh fenugreek leaves (or substitute with spinach)
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and sauté until golden brown, about 5 minutes.
2. Add the garlic and chicken to the pot and cook until the chicken is browned on all sides, about 7 minutes.
3. Add the soaked kidney beans, parsley, cilantro, fenugreek leaves, turmeric, cumin, coriander, salt, and black pepper to the pot. Stir well to combine.
4. Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally.
5. After 1 hour, remove the lid and continue to simmer for another 30 minutes, or until the chicken and beans are tender and the sauce has thickened.
6. Serve hot with rice or bread.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 12g
- Carbohydrates: 45g
- Protein: 36g
- Sodium: 620mg
- Fiber: 14g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or beef.
- Kidney beans can be substituted with chickpeas or black beans.
- Fenugreek leaves can be substituted with spinach or kale.
Variations:
- Add diced tomatoes or tomato paste for a richer flavor.
- Add chopped carrots or potatoes for extra vegetables.
- Use lamb instead of chicken for a more traditional Ghormeh Sabzi recipe.
Tips and tricks:
- Soak the kidney beans overnight to reduce cooking time.
- Use fresh herbs for the best flavor.
- Stir occasionally to prevent sticking to the bottom of the pot.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with rice or bread on the side.
Garnishes:
- Top with chopped fresh herbs or a dollop of plain yogurt.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered for a few more minutes to thicken.
- If the chicken or beans are not tender, simmer for a longer period of time.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
- Ghormeh Sabzi is a traditional Persian stew made with herbs and meat. It is considered the national dish of Iran.
Flavor profiles:
- Savory, earthy, and herbaceous.
Serving suggestions:
- Serve hot with rice or bread.
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Region: Iranian