Azerbaijani Ghormeh sabzi or herb stew
Ghormeh sabzi, is one of favourites and very popular stew ( khoresht) between Persians and Azaris. Ghormeh in Azarbaijani language means fried and sabzi means greens or herbs.
The vegetables mix for making ghormeh sabzi, can be purchased in Persian groceries. The ingredients are: parsley, coriander, spring onions, spinach and fenugreek leaves (called Shanbalileh in Iranian language).These beautiful herbs is cooked with red kidney beans or black eyed beans and dried lime.
There is slightly difference between Persian ghormeh sabzi and Azari ghormeh sabzi. For instance, in Azari version of ghormeh sabzi, herbs should not be finely chopped , and then instead of frying the herbs, just should be sauteed, and yet instead of red kidney beans, using black eyed beans and tomatoes. So with this brief introduction, today I’m going to present Azari recipe for ghormeh sabzi.
Azerbaijani Ghormeh sabzi or herb stew
Ghormeh sabzi, is one of favourites and very popular stew ( khoresht) between Persians and Azaris. Ghormeh in Azarbaijani language means fried and sabzi means greens or herbs.
The vegetables mix for making ghormeh sabzi, can be purchased in Persian groceries. The ingredients are: parsley, coriander, spring onions, spinach and fenugreek leaves (called Shanbalileh in Iranian language).These beautiful herbs is cooked with red kidney beans or black eyed beans and dried lime.
There is slightly difference between Persian ghormeh sabzi and Azari ghormeh sabzi. For instance, in Azari version of ghormeh sabzi, herbs should not be finely chopped , and then instead of frying the herbs, just should be sauteed, and yet instead of red kidney beans, using black eyed beans and tomatoes. So with this brief introduction, today I’m going to present Azari recipe for ghormeh sabzi.
Open in Cookpad AppSteps
- 1
Add diced beef or lamb with half of chopped onion, and water to a pot and cook it until tender.
- 2
Chop herbs but not too fine and small.
- 3
Thinly slice half of the onion. Heat the oil, add the onion with pepper and turmeric. Fry onions in a pan until golden.
- 4
Add herbs and oil to a non stick pan and sauté over medium heat for for 5 minutes.
- 5
Transfer sautéed herbs to a pot. Add 1 ½ cups water, salt, the black eyed beans,
- 6
Fried onion, dried limes and cooked meat to the pot.
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Allow to cook over low heat for 30 minutes. In last 15 minutes, cut tomatoes into quarters and add to the pot.
- 10
Once ghormeh sabzi is cooked, serve over with rice or flat bread, both are equally super delicious.
This meal is marvellous and I am personally crazy about it, so hope you try too and enjoy it.
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Ingredients
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Dried limes
Cooksnaps
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