Another method of cooking any khoresht is to cook the meat in water first then add the rest of the ingredients. This method comes in handy when the meat is frozen and you have no time to defrost it. No matter which method you use, ghormeh sabzi is always finger-licking good.
Ghormeh Sabzi (Persian Herb Stew)
Prep time: 30 min
Cook time: 1 hour 30 min
Ready in: 2 hours
Yields: 2 servings
10 oz. stew meat (about 6 pieces 1.5-inch cubes or 1.5 cups)
1/2 teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon turmeric
2 cups water
1 bunch fresh parsley (about 8 cups loosely packed leaves)
1 bunch fresh cilantro (about 4 cups loosely packed leaves)
1 small bunch fresh green onions (about 6)
2 teaspoons dried fenugreek or 1 tablespoon fresh
3 tablespoons oil
1 small onion chopped (about 3/4 cup)
2 whole dried Persian limes pierced with a fork
1/3 cup cooked red kidney beans (about 2 tablespoons uncooked)
Add meat, water and a little salt and pepper to a small pot. Bring to a boil. Lower heat to medium low and cook for one hour.
While meat is cooking, wash and finely chop the herbs. Add herbs and 2 tablespoons oil to a frying pan. Cook on medium-high heat for about 15 minutes or until the herbs are fried and become aromatic. Stir frequently.
In a small pot, fry onions in 1 tablespoon oil over medium-high heat for about 6 to 8 minutes or until golden. Stir in salt, pepper, turmeric and lemons. Add fried herbs and onion mixture to the meat. Cook on medium-low heat for 30 minutes or until the meat is fork tender. Add cooked beans and adjust seasoning.
Serve with white basmati rice.