Ghormeh Sabzi (Persian Herb Stew) in Pressure Cooker

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ghormeh sabzi in pressure cooker, herb stew, how to make ghormeh sabzi, Persian food recipes, Persian foods, Persian herb stew, sabzi

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

INGREDIENTS

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

INSTRUCTIONS

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.

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Ghormeh Sabzi (Persian Herb Stew) for Two

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cooking for two, fresh herbs, herb stew, khoresht for two, limoo amani, Persian food recipes, Persian herb stew

Ghormeh Sabzi for Two

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

INGREDIENTS

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)

INSTRUCTIONS

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.

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Ghormeh Sabzi (Persian Green Herb Stew)

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ghormeh sabzi, herb dish, Persian cooking, Persian food recipes, Persian green herb stew, Persian recipes, sabzi, turmeric

Ghormeh Sabzi

Ghormeh sabzi is the most delicious and popular Persian stew in my opinion. It’s always a big hit with everyone at the parties. It can be made up to few days in advance and just reheated in the oven or microwave.

Ghormeh Sabzi (Persian Green Herb Stew)

Prep time: 30 min
Cook time: 2 hour 30 min
Ready in: 3 hours
Yields: 6 servings

INGREDIENTS

Meat
1 large onion chopped
5 tablespoons oil
2 teaspoons salt
¼ teaspoon ground black pepper
½ teaspoon turmeric
2 pounds stew meat
4 cups water
6 whole dried Persian limes pierced with a fork
1 can red kidney bean (15 oz.)

Herbs
3 bunches fresh parsley
3 bunches fresh green onions or Persian tareh
1 bunch fresh cilantro
1 bunch fresh fenugreek or 1 tablespoon dried
1/3 cup oil

INSTRUCTIONS

Heat 5 tablespoons oil in a 5-quart nonstick pot over medium high heat. Add chopped onions; fry for about 6 to 8 minutes or until golden. Add meat, salt, pepper and turmeric. Cook for about 5 minutes, stirring occasionally, until the meat is no longer pink. Add 4 cups water. Bring to a boil, skimming off any foam that rises to the surface. Reduce heat to medium low. Cover; cook for 1 hour.

While the meat is cooking, cut the stems off parsley, cilantro and fenugreek. Wash, drain and finely chop them. Cut the ends of the green onions. Wash, drain and thinly slice them. Place all the herbs in a large nonstick frying pan. Add 1/3 cup oil. Fry on medium high heat, stirring occasionally, for about 10 minutes or until all the liquids have evaporated. Lower heat to medium, fry for about 10 to 15 more minutes or until the color changes to dark green. This is an important step in creating the aromatic and deep flavors in this dish.

When the meat is half cooked, add fried herbs and limes. Cook over low heat for 1 hour. Add cooked beans; cook for 20 to 30 minutes or until the oil separates. Adjust seasoning to taste.

Ghormeh Sabzi

Heat 4 tablespoons oil in a 5-quart nonstick pot over medium high heat. Add chopped onions; fry for about 6 to 8 minutes or until golden.

Add meat, salt, pepper and turmeric.

Cook for about 5 minutes, stirring occasionally, until the meat is no longer pink.

Add 4 cups water; bring to a boil. Reduce heat to medium low. Cover; cook for 1 hour.

Cut the stems off parsley, cilantro and fenugreek. Wash, drain and finely chop them.

Cut the ends of the green onions. Wash, drain and thinly slice them.

Place all the herbs in a large nonstick frying pan. Add 1/3 cup oil.

Fry on medium high heat, stirring occasionally, for about 10 minutes or until all the liquids have evaporated.

Lower heat to medium, fry for about 10 to 15 more minutes or until the color changes to dark green.

When meat is half cooked, add fried herbs and limes. Cook over low heat for 1 hour.

Add cooked beans; cook for 20 to 30 minutes or until the oil separates.

Adjust seasoning to taste.