It took me a while to pronounce this phrase correctly but after tasting this beautiful Persian stew for the first time, the words rolled off my tongue as though I was fluent!
In the last few months I have become good friends with Sami and Meysam who recently moved to Perth from Iran. We have been excited to learn more about each other’s cultures and especially each other’s food!
Ghormeh Sabzi is a warm and comforting stew that is usually only cooked when a special guest comes to visit. I felt privileged when they wanted to cook it for me and some friends, when we visited them in their home a few weeks ago!
This is the delicious crusty bottom of the cooked basmati rice – a new method that I’ve discovered!
Serves 4-6 people.
(Use beef chuck, lamb or extra veg for a vegetarian option
Ingredients:
- 200g beef chuck
- 1 tin red kidney beans
- 1 large onion
- juice of half a lime
- 2 strands of saffron
- 1 tsp turmeric
- 1/2 leek
- 1/2 bunch coriander
- 1/2 bunch parsley
- 100g spinach
Method:
- Finely chop leek, parsley, spinach, coriander and fry in pan with a dash of olive oil. Set aside.
- In a cup of hot water, add the saffron and set aside.
- Finely chop red onion and fry up in some olive oil, seasoning and turmeric.
- Chop the meat into rough chunks about 1cm x 2cm and add to the onion. Cook for 3-5min and then add the cup of saffron infused water and extra water to cover the meat.
- Leave to cook on a low temperature for about 1 1/2 – 2 hours.
- Add the red kidney beans and the cooked greens. Cook for a further 20min.
- Spoon this beautiful stew onto some basmati rice and enjoy around a table with friends!
Ceire's Kitchen 