Kabab (Kabob) Koobideh (Ground Beef Persian Kabab) Gheymeh
Sep 15

This is a stew that goes with rice (polo) and is mainly made up of many green vegetables.

Ingredients:

Ghormeh Sabzi

Ghormeh Sabzi

1 package green onions (chop off the green parts in place of tareh)
2 packages parsley
1 package cilantro
A few leaves of Spinach (Optional)
(Use more greens if you are making a larger pot, this amount should be good for 4 people)
1 medium onion - finely chopped up
salt/ pepper
turmeric
1 (or more) limoo amani (dried lime)
limoo amani powder (in place of dried lime, or with it)
Lemon Juice
1 cup dry kidney beans or 1 can kidney beans
stew meat (desired amount - I try to use half a pound) - Can also use lamb instead of beef
Shanbalileh (Fenugreek Leaves)

Directions:
Saute the chopped up onions in oil until slightly changing color. I typically cut my stew meat into smaller pieces (not too small though as is done for Gheymeh). Once the onions are ready I add the meat and stir, then I add my salt, pepper, and turmeric powder.

I usually have already prepared my greens and chopped them up a bit in my food processor. Sometimes to save time I have already prepared packages and placed them in the freezer for the day I decide to cook something with them. Fresh is obviously always better. So I now add my chopped up greens and saute them a bit with the meat. Many Persian Recipes require vast amounts of oil, in fact most people also saute the greens in oil then add it to the pot. I try to make my Persian dishes a little healthier by not drenching everything in oil. Its up to you if you want to cook the greens a bit in oil in a frying pan then add it in, or just do as I did and add it to the meat.
ghormeh-sabzi1
After a minute or two of the greens being mixed with the meat I add 2 to 3 cups of water. I also add the limoo amani and a little bit of the powder. I then added the kidney beans (that I pre-soaked for a few hours) and some lemon juice. Now one thing that provided that wonderful aroma for Ghormeh Sabzi is Shanbalileh!! You don’t need to add much, maybe a teaspoon or a little more than that.

I leave the pot on Med. heat the entire time, but towards the end I will take down the temperature a bit. I let it get to a point where the greens are cooked, and the stew is not too watery.

Serve with rice and maybe some salad Shirazi and/or Yogurt (maast).

  • Facebook
  • MySpace
  • Twitter
  • PrintFriendly
  • Share/Bookmark

6 Responses to “Ghormeh Sabzi”

  1. Lynne Prestwood says:

    I love this dish and have made it several times but without the Fenugreek leaves. I also add fresh mint leaves which makes it tasty. I would like to know where can I get fresh Fenugreek leaves? The grocery stores do not carry it.

  2. AM says:

    you can get fresh/ frozen fenugreek at most indian/ pakistani stores under the name of “methi”!

  3. mansy says:

    thanks dear , its great stew , the most delicious in the wold .mm…. , i love it.

  4. nasser says:

    it is my favorite Iranian dish

Leave a Reply

preload preload preload