The Ghormeh Shayesteh is one of our best selling products. It contains parsley, coriander, scallions, leeks and fenugreek. It is the herb mixture used in the famous Persian recipe called Ghormeh Sabzi Stew.
GHORMEH SABZI STEW
Ingredients 3-4 servings
1 large yellow onion, finely chopped
1 tsp. turmeric
1 boneless chuck roast* or 1.5 lbs of lamb stew
Salt and Pepper
1 cup of Ghormeh Shayesteh
juice from one lemon
4-5 dried persian limes, leemo amani
1 can red kidney beans
- Saute the onion over medium-high heat in a couple of tablespoons of canola oil until it is a deep golden brown. We call this piaz-daagh. Add the turmeric, frying another minute or two, then add the stew meat. Toss well to coat in turmeric and cook until the meat is browned well on all sides
Add the Ghormeh Shayesteh mixture to the meat & onion mixture, stirring well. Add 1.5 – 2 cups of water (you want a “slurry”, but not “soupy” mixture). Season with salt & pepper to taste (easy on the pepper). Add the lemon juice, turn the heat down, and let the whole thing simmer, covered, for 1.5-2 hours, or until the greens are mostly softened. (Note: if you are using dried beans, you will want to add them at this point)
- About an hour into the simmer, add the leemoo-amonee (any sooner and they will turn the stew bitter), pushing them down into the liquid. They will want to pop back up, so try to cover them with a few pieces of meat to keep them submerged.
- Finally, add the drained kidney beans, and cook another 30 minutes. Check your seasoning level, adding more lemon juice if needed (before you do, though, press down on the dried limes to get them to release the liquid they’ve absorbed)
Serve with Polow/Rice