Qormeh Sabzi
Embark on a culinary journey to Persia with Qormeh Sabzi, a heavenly Persian herb stew that is a true celebration of bold flavors and fragrant ingredients. This iconic dish features tender cubes of beef or lamb slowly simmered with a vibrant medley of fresh parsley, cilantro, and chives, enhanced by the earthy aroma of dried fenugreek leaves. Pierce-through dried limes infuse the stew with a tangy and citrusy depth, while red kidney beans add a hearty, satisfying texture. Cooked low and slow to perfection, this warming stew pairs perfectly with fluffy basmati rice, making it a comforting and flavorful meal for any occasion. Perfect for lovers of Middle Eastern cuisine, Qormeh Sabzi is a must-try dish that brings authentic Persian flavors to your dining table. Whether you're new to Persian cooking or a seasoned fan, this recipe’s rich, herbaceous taste and irresistible aroma will leave you craving more!
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Recipe Information
Ingredients
- 500 grams Beef or lamb (cubed)
- 3 tablespoons Oil (vegetable or olive oil)
- 1 large Onion (finely chopped)
- 1 teaspoon Turmeric powder
- 250 grams Fresh parsley (finely chopped)
- 100 grams Fresh cilantro (finely chopped)
- 100 grams Fresh chives or leek greens (finely chopped)
- 2 tablespoons Fenugreek leaves (dried)
- 3 Dried limes (whole, pierced with a fork)
- 1 cup Red kidney beans (cooked or canned, rinsed)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 5 cups Water
- 3 cups Basmati rice (optional, to serve)
Instructions
Heat 2 tablespoons of oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until softened and golden.
Add the turmeric and meat cubes. Sear the meat for 5-7 minutes until browned on all sides.
In a separate large pan, heat 1 tablespoon of oil over medium heat. Add the chopped parsley, cilantro, and chives or leek greens. Sauté the herbs for 7-10 minutes until their aroma intensifies and they turn dark green.
Add the sautéed herbs to the pot with the meat. Stir well to combine.
Add the dried fenugreek leaves and mix them into the stew. Cook the mixture for another 2 minutes.
Gently pierce the dried limes with a fork and add them to the pot. Pour in 5 cups of water and bring the stew to a boil.
Reduce the heat to low, cover the pot, and let simmer for 90 minutes, stirring occasionally.
Add the cooked or canned kidney beans to the stew. Season with salt and black pepper to taste. Simmer for another 30 minutes to allow the flavors to meld together.
Serve the Qormeh Sabzi hot over a bed of fluffy basmati rice for a traditional Persian meal.
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3430 mg | 149% | |
| Total Carbohydrate | 267.0 g | 97% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 16.2 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1096 mg | 84% | |
| Iron | 43.1 mg | 239% | |
| Potassium | 5434 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
