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🌿 The Best Ghormeh Sabzi You'll Ever Taste! 🌿 No comparison—rich, delicious, and packed with flavor. My kids love it so much, they’ll eat it for days! 😋
Ingredients
· 4 tablespoons neutral oil (avocado or extra light olive oil)
· 2 large red onions, finely chopped or placed in an emulsifier
· 4 pounds stew meat
· 2 1/2 teaspoons salt
· 1/8 teaspoon pepper
· 1 1/2 teaspoons onion powder
· 4 teaspoons turmeric
· 2 1/2 teaspoons paprika
· 2 TBS tomato paste
· 1 package Kadbanou Fried Sabzi Ghormesabzi
· 6-8 cups of water, approximate
· 3 dried limes
· 2 can (15.05 oz.) red kidney beans
Instructions
1. Chop your stew meat in 2 in cubes with some of the fat trimmed off.
2. Take the Kadbanou Fried Sabzi Ghormesabzi out of the freezer and set it aside to thaw.
3. Heat oil in a deep pan or pot and sauté the onions over medium heat for about 5 minutes, or until they turn golden brown.
4. Add the stew meat, salt, pepper, onion powder, turmeric, paprika, and tomato paste to the pan. Brown the meat on both sides for 5-7 minutes, making sure it is evenly coated with the seasonings.
5. Add approximately three cups of boiling water (or just enough to barely cover the meat, but be careful not to submerge it completely—you don’t want it swimming in water like little sharkies! 😄)
6. Close the lid and allow the meat to cook over medium heat for about 20 minutes.
7. While this is cooking, open 2 cans of kidney beans and rinse them using a colander over the sink.
8. Next, add 1 package of Kadbanou Fried Sabzi Ghormesabzi along with approximately three more cups of boiling water (refer to the note below). Cover the pot with the lid.
9. Note: When adding the water, adjust the amount as needed based on how the dish is cooking. The consistency should be slightly runny but not overly watery, as some liquid will evaporate during cooking. Be careful not to submerge everything in too much water.
10. Add the red kidney beans to the mixture along with the dried limes. Poke a few holes in the limes with a fork—just be careful, we don't want any ER visits while making Ghormeh Sabzi! Stir all the goodies together.
11. Close the lid, lower the heat to the lowest setting (as shown in the video below), and let it simmer for at least 3-4 hours on the first day. Stir every 30 minutes, adding boiling water as needed to keep a slightly runny consistency.
12. The next morning, bring the dish to a boil, then lower the heat to the lowest setting as before. Continue cooking for an additional 6-7 hours (Let it simmer low and slow for hours... trust me, it's worth the wait!), stirring every 30 minutes and adding water as needed to maintain a slightly runny consistency.
13. After about 5 hours on the second day, taste your stew and adjust the spices to your liking. I typically add an additional 1/4 tsp of turmeric and 1/4 tsp of paprika.
14. Enjoy with saffron rice, and you've got a dish that will have everyone asking for seconds! 🤩
Notes:
The process begins with cooking it for 3-4 hours on the first evening. Once done, let it cool and place the entire pot in the fridge. The next day, cook it for an additional 6-7 hours before serving it to your guests (mehmoni). 😊
As with many Iranian dishes, the flavors deepen and develop over time. It’s even better when served on the third day, after the ingredients have fully melded together, though it’s ready to impress by the evening of the second day.
This results in an extremely flavorful and amazing Ghormeh Sabzi!
Wellness Tip:
Red Onions: Flavor and Health in Every Bite! 🧅💪
Red onions are a powerhouse of flavor and health benefits! Packed with twice the quercetin of white onions and an impressive 14 times more than garlic, they’re excellent for combating inflammation and promoting heart health. To maximize their nutritional value, try to remove only the very outermost layer of skin, as the outer layers contain the highest concentration of antioxidants and flavonoids. But there’s more—these vibrant veggies also support gut health, enhance bone density, and may reduce cancer risks. So, chop them up for a delicious kick and enjoy the health boost!
