Ghormeh Sabzi – a vegetable dish

Today I thought about a recipe that is a very familiar recipe from Iran. Usually with this recipe they use lamb stew meat but beef or chicken can be used in it. It is served with rice. My grandmother taught me how to make this when I was old enough to stir a pot…lol 🙂

I use my pressure cooker to cook this. In a pressure cooker it normally takes 1hr to pressure on medium and another 30 min to cook the water down on medium.

2 bunches of parsley

2 bunches of onions (leek can be used as well)

1 1/2 c of fenugreek (if you can find fresh usually 2 bunches depending on size)

1 lb of meat (lamb, beef, chicken)

2 cans or 1 lb bag of red kidney beans

Optional: I use spinach to stretch it a bit. If you do…1 can or 1 bunch fresh spinach

 

1. chop up the meat in small pieces to be fried. Fry until browned remove from pot.

2. While the meat is frying…mince the parsley & onions. If using fresh fenugreek and spinach mince these at the same time. I use my food chopper…makes it easier.

If you are using dry fenugreek you will need to put it in warm water for about 20 mins to allow it to rehydrate.

3. After all vegetables have been minced put in pot to be fried. (At this point if using canned spinach, you will need to add to the pot as well. If using dry fenugreek…you will also need to drain the dry fenugreek and add to pot as well)

4. Fry the vegetables till they turn a dark olive-green color

5. Once vegetables have been fried add meat and kidney beans. Add 4c of water to pot and put lid on pot.** Pressure for about 1 hr. After 1 hr remove lid and allow water to boil down until is stew like about 1/2 hr. Serve over rice. Servings 6-8

Hope you enjoy it! Let me know if you try it!!