Beef Stew Recipe with Herb Sauce | Persian Ghormeh Sabzi
It is impossible not to love Persian cuisine. Persian cuisine about meat, kebabs, rice, vegetables, and delicious sauces! Ghormeh Sabzi is a Persian herb stew. It's an appetizing dish you need to taste!
My husband had an Iranian roommate during his student years and Persian cuisine has been regularly appearing on our table since then.
Timestamps
00:00 | Ingredients
00:12 | Dry or canned Red Kidney Beans
00:22 | Prepare and cook the meat and onion
01:09 | Add beans to the mixture
01:22 | Prepare herbs
01:42 | Cook herbs
02:10 | Final 30 minutes of Ghormeh Sabzi
02:40 | Serve
✍ Ingredients:
1.5 lb (700g) beef (boneless)
½ large (or medium) onion
8 oz (250g) dry red kidney beans (or 1 can)
14 oz (420g) fresh parsley
14 oz (420g) fresh cilantro
4 oz (120g) fresh spinach
5 dried limes
6 tbsp olive oil
2 tbsp sea salt
1 tsp turmeric
½ tsp black pepper
1 tsp fenugreek leaves
lemon juice
◗ Both dry and canned beans work great. Dry beans need to be prepared. Soak them overnight can reduce cooking time
◗ Cut meat into 1-inch cubes
◗ Dice the onion into small pieces
◗ Add 1 tbsp olive oil to a preheated pot. Add the meat to the pot. Cook for 2 minutes over medium heat
◗ Sprinkle with turmeric and black pepper. Stir well. Add onion and cook until golden
◗ Add the beans and 3 cups of water to the meat. Stir well and cover the mixture with a lid
◗ Bring to a boil. Then reduce heat to medium-low, cover pot, and simmer for 1 hour
◗ In the meantime, prepare the herbs. Wash the herbs very well
◗ Cut 1/3 of the stems. Chop the leaves and tender stems very finely
◗ Add 5 tbsp olive oil to a large skillet over medium heat. Add herbs. Sprinkle with fenugreek leaves. Stir continuously until the herbs are dark green
◗ After one hour has passed, add herbs to the meat. Add 4 cups of water. Season with salt and bring to a boil
◗ Pierce limes with a fork. Add them to the pot
◗ Stir well, reduce heat to low, and simmer for 20 minutes
◗ Serve with basmati rice and lemon juice!
Music Credits: Epidemic Sound:
Ghormeh Sabzi Video, Qormeh Sabzi, Persian Herb Stew, Persian Sabzi Recipe,
Ghormeh Sabzi is an Iranian/Persian dish. They serve this dish with white rice.
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Ingredients:
3 Tablespoons Oil
1 Large Onion
1 Clove of Garlic
1/2 Teaspoon Turmeric powder
500g Boneless Lamb Stewing meat
3 Cups Water
1-2 Dried Lime ( Limo Amani )
1 Bunch Parsley
1 Bunch Spinach
1 Bunch Coriander
1 Bunch Chives
1 Bunch Fenugreek or Dried ( Shanbalileh )
3/4 Cup Kidney Beans ( Canned is fine )
1/2 Teaspoon Black Pepper
Salt to taste
1 Teaspoon Tomato paste
1 Tablespoon Fresh Lemon/Lime Juice
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EASY LAMB STEW | LAMB STEW RECIPE | STEW
How to make the easiest yet delicious lamb stew for the family. This stew is my own creation based on spices and herbs that I like, meaning I developed the recipe myself! So for those who are wondering it’s neither Asian nor European, it may have ingredients from Asia and Europe but it has got nothing to do with those areas..
INGREDIENTS
☘️Lamb shoulder or leg 880g
☘️Hot water 600ml
☘️Smoked paprika 1 Tsp
☘️Thyme 3/4 Tsp
☘️Black pepper 1/2 Tsp
☘️Cumin ground 1/2 Tsp
☘️Clove ground 1/2 Tsp
☘️Coriander ground 1/2 Tsp
☘️Carrot 1 1/2 cut into rough equal chunks
☘️Potatoes 3 medium cut into rough equal chunks
☘️Onion 1 small thinly chopped
☘️Garlic 2 minced
☘️Tomatoes 2 medium skinless cut thinly
☘️Salt
☘️Chili flakes 1/4 Tsp
☘️Worcestershire sauce 1/2 tbsp
☘️Gravy thickener 1/2 tbsp (I use my
homemade one
☘️Tomato paste 1/2 tbsp
☘️Olive oil 3 tbsp
☘️Chicken broth powder 1 1/2 tsp
METHOD
-Heat up 3 tbsp of olive oil on medium-low
heat
-Add the chopped onion and crushed
garlic, cook for a 3 minutes
-Add Worcestershire sauce and cook for
1 minute
-Add smoked paprika,coriander,black
black pepper, thyme ,cumin,clove
Chili flakes, cook for 3 minutes
-Add the 880g lamb,cook for 8 minutes
-Add 2 medium skinless tomatoes, stir and cook for 5 minutes
-Add the tomato paste, stir and cook for
1 minute
-Add the chicken broth powder plus 600ml
hot water
-Cover and cook for 35 minutes
-Add the gravy thickener mix fast so that it
does not form lumps, add salt cook for 5
Minutes
-Add the potatoes cut in chunks and the
Carrots, cook for 20 minutes
-Serve and enjoy
#STEW#LAMBSTEW
James Martin - How To Make Beef Stew and Dumplings
James Martin - How To Make Beef Stew and Dumplings
Available at:
James Martin demonstrates making Beef Stew and Dumplings with the Wahl James Martin Slow Cooker.
How To Make The Best Casserole Stew
Casseroles are easy to mess up without even realising it. In this recipe get the tips you need to perfect it every time to create the perfect texture, sauce and amazing flavour. This casserole recipe is easy, relatively cheap and fun to make. It’s also a fantastic comforting and warming dish that can be eaten all year round. Personally, I never used to like casseroles as a kid until I started cooking professionally and experimenting with different techniques and flavours. You won’t be disappointed with this casserole recipe.
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Serves - 4-6 People
Ingredients -
2 Tbsp (40ml) - Olive Oil
1.4kg (3lbs) - Beef Bolar Roast, Large Diced
70g (2.4oz) - Plain (All Purpose) Flour
3 - Brown (Yellow) Onions, Quartered, Roots Intact
3 - Carrots, Washed & Thickly Sliced
3 - Celery Ribs, Washed & Thickly Sliced
6 - Garlic Cloves, Crushed
5g (0.3oz) - Thyme
1 Cup (250ml) - Red Wine or Beef Stock (See Note Below)
2 1/2 Tbsp (35g) - Concentrated Tomato Paste
2 1/2 Tbsp (50ml) - Balsamic Vinegar
1 Litre (4 Cups) - Beef Stock (See Note Below)
3 - Dried Bay Leaves (Optional)
Seasoning To Taste
Recipe Notes -
Like all my recipes, if any contain alcohol there are always substitutes. For this recipe, the red wine can be substituted with beef stock. There is beef stock already in this recipe but don’t use less due to the fact that it’s being swapped, the initial addition is to deglaze the pan and create a base foundation.
Homemade Beef Stock -
Serving Suggestions -
Garlic Butter Mashed Potato -
Broccoli Cheese Bake -
Potato Dauphinoise -
Crispy Potato Salad -
Coleslaw - (Old Video, Apologies For The Cringe)
Duck Fat Roasted Potatoes -
Steamed Vegetables
Rice
Salad
crockpot beef stew how to make the best beef casserole beef stew casserole recipes
Authentic Ghormeh Sabzi - The Delicious Persian Herb Stew Recipe
In this video, we're bringing you a delicious recipe for Ghormeh Sabzi, a classic Persian herb stew that is bursting with flavor and is a true favorite in Iranian cuisine.
This recipe uses a combination of fresh herbs, including parsley, cilantro, and fenugreek, which are sautéed with onions, beef, and kidney beans to create a rich and savory stew that is perfect for any occasion. Along the way, you'll also learn some tips and tricks for making the most of your ingredients and creating a perfectly balanced dish.
#cookingwithzahra #ghormehsabzi #persianrecipe
Full Recipe:
INGREDIENTS
•1 kg lamb
•650 parsley, leaves only, finely chopped
•550 spring onions, finely chopped
•30g dried chives or 900g fresh chives
•8g dried Fenugreek ( shanbelileh )
•7 pieces of dried lime, soaked
•480g cooked kidney beans
•100g chopped onion, small
•100g vegetable oil (for vegetables)
•150g vegetable oil (for meat)
•1 tsp black pepper
•2 tsp. turmeric powder
•3 tsp. salt
•1 tbsp. dried lime powder or lemon juice if needed
Directions
1.Soak dried limes for 4 hours, rinse every 1.5 hours - this helps remove the bitter taste from the lime and allows for the beautiful flavour be present. Rinse and drain before using.
2.Soak dried chives for 30 minutes, drain and squeeze excess water. keep aside.
3.In a large pot, on medium heat, fry the vegetables (greens onion, parsley and chives) without oil for about 10, until the excess liquid has evaporated. Add 100g vegetable oil, fry for about 10 minutes (Turn off the heat, add the dried fenugreek and mix ingredients together. It is important not to fry the fenugreek as it can give the dish a bitter taste). Set aside.
4.In a large pot, on high heat, saute onions with a 150g vegetable oil until they become translucent. Add in the turmeric powder and black pepper. And add the meat and fry until browned. Add about 2.5 litre of boiling water, allow the liquid to come to a boil. Cover the pot with a lid, reduce heat and allow to simmer for 90 minutes. Add fried vegetables and season with salt, and leave to simmer for an additional 1.5.
5.Add the cooked beans and soaked limes, simmer for additional 20 minutes. Finally, adjust salt and add dried lime or lemon juice, turn off heat. Ready to serve.
6.Serve with rice.
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