Ghormeh Sabzi Recipe

Ghormeh Sabzi

Typically served with traditional Persian rice.

Ingredients:

1 lb lamb shank or veal, chopped

1 medium onion, chopped

2 tablespoons vegetable oil

1/3 cup olive oil

¼ lb fresh green onion leaves

¼ lb fresh celery leaves

¼ lb fresh spinach

¼ lb fresh parsley

¼ lb fresh dill

1 can kidney beans

1 teaspoon turmeric

1 teaspoon black pepper

Salt as desired

½ cup lemon juice

½ cup hot water

Preparation:

Place vegetable oil, chopped meat and onions in a large pot and sauté over a stove on medium to high heat until both meat and onions are browned.  Add turmeric, pepper, hot water, black pepper and lemon juice.  Cover the pot and simmer over low heat for 10 minutes. 

While the meat is simmering, wash the celery, spinach, parsley and dill leaves and chop finely.  Fry the vegetables in a separate large pan until wilted.  Add the 1/3 cup olive oil and sauté for 5 minutes.  Once complete, add the vegetables back to the pot with the simmering meat.

Add the kidney beans to the pot and stir the mixture.  Cover the pot partially and simmer over low heat for 30 minutes.  Add salt as desired.  Serve alone or over rice.


This recipe and others can be found at www.cookpersian.com