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Mastering Persian Cooking

I use my pressure cooker a lot, especially when I’m cooking khoresht. It cuts the cooking time in half and makes life so much easier in the kitchen. I always cook my beans separately to make sure they are tender, but you can add them with the meat. To make this dish vegetarian, eliminate the meat and double the amount of fried onions and beans.

Ghormeh Sabzi (Persian Herb Stew) in Pressure Cooker

Prep time: 30 min
Cook time: 1 hour
Ready in: 1 hour 30 mins
Yields: 4 servings


3 bunches fresh parsley
2 bunches fresh green onions
1 bunch fresh cilantro
1 small bunch fresh or ½ tablespoon dried fenugreek
8 tablespoons olive oil divided
1 large onion chopped
1 pound flat iron roast cut into 1-inch cubes
½ teaspoon turmeric
1½ teaspoons salt
¼ teaspoon ground black pepper
2 cups water
4 Persian dried limes pierced with a fork
1 cup canned red kidney beans


Cut the stems of parsley, cilantro and fenugreek. Cut the root ends of green onions. Wash, drain and chop all the herbs.

Heat 4 tablespoons of oil in a large frying pan. Add chopped herbs, cook over medium-high heat for 20 minutes, stirring frequently. Frying the herbs until the color changes to dark green is an important step in the process and it creates the aromatic and deep flavors in this dish.

Heat the remaining oil in a medium-sized pressure cooker. Add onions. Cook for 5 minutes or until onions are slightly golden. Add meat and cook until browned. Stir in seasonings, herbs, limes and 2 cups water. Cover and cook on medium-low heat for 50 to 60 minutes.

Add cooked beans and adjust seasoning to taste. Serve over white basmati rice.