Ingredients with Measurements:
- 1 lb beef stew meat, cubed
- 1 large onion, chopped
- 1 bunch parsley, chopped
- 1 bunch cilantro, chopped
- 1 bunch scallions, chopped
- 1/2 cup dried fenugreek leaves
- 1/2 cup dried kidney beans, soaked overnight
- 1 large eggplant, peeled and cubed
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric
- Salt and pepper to taste
- 4 cups water
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in the pot over medium-high heat.
2. Add the beef and onion and cook until the beef is browned and the onion is translucent.
3. Add the garlic and turmeric and cook for 1-2 minutes until fragrant.
4. Add the parsley, cilantro, scallions, and fenugreek leaves and cook for 5-7 minutes until the herbs are wilted.
5. Add the soaked kidney beans, eggplant, salt, and pepper and stir to combine.
6. Pour in the water and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 2-3 hours until the beef is tender and the beans are cooked through.
8. Serve hot with rice.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 hours
5. Temperature:
- Medium-high heat for browning the beef and onions
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 40g
- Protein: 25g
- Fiber: 12g
Substitutions for ingredients:
- Lamb or chicken can be used instead of beef
- Red kidney beans can be used instead of dried kidney beans
- Fresh fenugreek leaves can be used instead of dried
Variations:
- Add diced tomatoes for a tangy flavor
- Use different herbs such as mint or dill
- Add a squeeze of lemon juice before serving
Tips and tricks:
- Soak the kidney beans overnight to reduce cooking time
- Use a pressure cooker to cook the stew in less time
- Add more water if needed during cooking to prevent the stew from drying out
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over low heat until heated through
Presentation ideas:
- Serve the stew in individual bowls with a side of rice
Garnishes:
- Chopped fresh herbs such as parsley or cilantro
Pairings:
- Serve with Persian rice or bread
Suggested side dishes:
- Salad Shirazi (Persian cucumber and tomato salad)
- Mast-o-Khiar (Persian yogurt and cucumber dip)
Troubleshooting advice:
- If the stew is too thick, add more water
- If the stew is too thin, simmer uncovered for a few minutes to thicken
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness
Food history:
- Ghormeh Sabzi is a traditional Persian stew made with a variety of herbs and meats
Flavor profiles:
- Earthy, savory, and herbaceous
Serving suggestions:
- Serve hot with rice or bread
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian