Ghormeh Sabzi

Ghormeh sabzi is a traditional Persian inspired herb stew, which is a very popular dish in Iran, Iraq, and Azerbaijan to this day. It is usually served when family members return home after being away. The main ingredients are a variety of sautéed herbs, mainly spinach, parsley, spring onions, fresh coriander; seasoned with the key herb, dried fenugreek leaves (or shanbalileh), which gives it the peculiar flavour. They are cooked with beans, onions, and most importantly, pierced and dried ‘limu omani’ (Persian sun-dried limes).

My version serves four, and is prepared as follows.

Nosh-e-Jan | Enjoy!

Ingredients

• 1 Bunch of Fresh Spinach (or 1 Medium Size Package/200g of Frozen)
• 1 Large Bunch of Fresh Parsley
• 1 Bunch of Spring Onions
• 1 – 2 Fresh Leeks (Only the Green Stems)
• 1 Bunch of Fresh Fenugreek (If Unavailable, Use 2 Tablespoons of Dried Fenugreek Leaves)
• 2 Sun-Dried Limes, or Juice of a Fresh Lime
• 1 Medium Onion, Finely Diced
• ½ Teaspoon Turmeric
• 4 Tablespoons of Vegetable Oil
• 1 Cup of Pre-Soaked Beans (Rose Coco Beans, Borlotti Beans, Saluggia Beans, Roman Beans, Crab Eye Beans, or Red Kidney Beans)
• ½ Tablespoon Salt and Pepper to Taste

Procedure

• Soak the beans for 24 hours prior to preparation of the dish, or overnight at a minimum.
• Chop the leeks, spring onions, spinach, dill, parsley, and fenugreek fairly finely.
• Sauté these in 2 tablespoons of oil in a non-stick frying pan for about 5 minutes, or until the water has dried, then take the pan off and put it aside.
• Using another pot, sauté the diced onions in 2 tablespoons of cooking oil until they are golden brown.
• Add salt, pepper, and turmeric and continue for a few more minutes.
• Add the beans now and switch heat to medium.
• Crush the sun-dried limes and add them to the mixture.
• Add approximately two cups of boiling water and with the lid on, boil for an additional 15 minutes.
• Now add the fried vegetables into the mixture and simmer on medium/low heat for 45 min to an hour, stirringly occasionally.
• Add the lime juice, blend, and serve over pollo. Alternatively eat with Naan-e-Barbarri or Lavaash.