Ghormesabzi (Persian Herb Stew)
- Prep Time 15 Minutes
- Cook Time 30 Minutes
- Total Time 45 Minutes
- Serves 3-4 People
- Calories 200 kcal
- 4 tablespoons neutral oil (extra light olive oil or grapeseed oil preferred)
- 1 large onion, finely chopped
- 3/4 pound stew meat (minute roast)
- 1 teaspoon onion powder
- 3/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 teaspoons salt, divided (add more as needed)
- 1 package Kadbanou Fried Sabzi Ghormesabzi
- 6-8 cups of water, approximate
- 4-5 dried limes depending on size and preference
- 1 can (15.05 oz.) red kidney beans, pre-cooked and rinsed
- Remove Kadbanou Fried Sabzi Ghormesabzi from the freezer and set aside.
- Heat oil in a deep pan or pot and gently saute the onions on medium heat for approximately 5 minutes or until they are golden brown.
- Add stew meat, onion powder, turmeric, and paprika to the mixture. Brown the meat on both sides for 2 to 3 minutes.
- Add 1/2 teaspoon of salt and approximately three cups of boiling water (or enough to just barely cover the meat). You don’t want the meat swimming in water but you want to make sure you have enough in there because some will evaporate.
- Close the lid and let the meat cook on low-medium heat for approximately 30 minutes. Check the mixture to make sure the mixture is thickening a bit but not drying out. If you find it drying out, add some additional water to it.
- Add 1 package of Kadbanou Fried Sabzi Ghormesabzi and the remaining 1/2 teaspoon salt to the pot. Add approximately three additional cups of boiling water (see note below) and cover the lid. Let it cook on low heat for approximately one hour. You want the meat to soften and the mixture to thicken here.
- Note: When adding the water, add it in slowly. You may not need all of it, but you also may need more. Again, you do not want everything swimming in water, but you don’t want it to be dry either. Some of the water will evaporate.
- Rinse the dried limes and poke holes in them using a fork. Add the limes to the mixture, close the lid, and let it cook for another 20 minutes.
- Add red kidney beans to mixture and continue to cook further if necessary. You will know your stew is ready when your meat is tender and your stew has thickened up a bit.
- Taste your stew and adjust your spices to your liking.
- Enjoy with saffron rice and/or plain yogurt!