Ingredients with Measurements:
- 1 lb beef stew meat, cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup chopped parsley
- 1 cup chopped cilantro
- 1 cup chopped scallions
- 1/2 cup dried fenugreek leaves (kasuri methi)
- 1/2 cup dried Persian leeks (tareh)
- 1/2 cup dried Persian chives (gandana)
- 1/2 cup dried spinach (esfenaj)
- 1/4 cup vegetable oil
- 1 tsp turmeric
- Salt and pepper to taste
- 4 cups water
- 1/2 cup dried black-eyed peas (ghaimeh)
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the beef and cook until browned on all sides.
2. Add the onion and garlic to the skillet and cook until the onion is translucent.
3. Transfer the beef, onion, and garlic to the slow cooker.
4. Add the parsley, cilantro, scallions, fenugreek leaves, Persian leeks, Persian chives, spinach, turmeric, salt, and pepper to the slow cooker.
5. Pour in the water and stir to combine.
6. Add the dried black-eyed peas to the slow cooker.
7. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and the black-eyed peas are cooked through.
8. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 8-10 hours on low or 4-6 hours on high
5. Temperature:
Low or high setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 22g
Protein: 25g
Sodium: 200mg
Fiber: 7g
Substitutions for ingredients:
- Beef stew meat can be substituted with lamb or chicken.
- Fresh herbs can be used instead of dried herbs, but the measurements will need to be adjusted.
- Fresh spinach can be used instead of dried spinach, but the texture will be different.
Variations:
- Add diced tomatoes for a slightly different flavor.
- Use kidney beans instead of black-eyed peas.
- Add a few dried limes (limoo amani) for a tangy flavor.
Tips and tricks:
- Browning the beef before adding it to the slow cooker adds extra flavor.
- If the stew is too thin, mix a tablespoon of flour with a tablespoon of water and stir it into the stew to thicken it.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stove until heated through.
Presentation ideas:
Serve in a bowl with a scoop of rice on top.
Garnishes:
Chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve with rice or bread.
Suggested side dishes:
- Salad
- Yogurt
- Pickles
Troubleshooting advice:
- If the stew is too thick, add more water or broth to thin it out.
- If the stew is too thin, mix a tablespoon of flour with a tablespoon of water and stir it into the stew to thicken it.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ghormeh Sabzi is a traditional Persian stew made with herbs and meat. It is a popular dish in Iran and is often served with rice.
Flavor profiles:
Ghormeh Sabzi has a savory and slightly bitter flavor from the herbs and a rich, meaty flavor from the beef.
Serving suggestions:
Serve with rice and a side of yogurt for a complete meal.
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Region: Iranian