Ghormeh Sabzi Persian Herb Stew
Recipe: #16787
January 17, 2015
Categories: Comfort Food, Dinner, Main Dish, Soups and Stews, Beef, Stewing Beef, Middle Eastern, Budget-Friendly, Fall/Autumn, Sunday Dinner, Winter, Stove Top, Gluten-Free, High Protein, No Eggs, Non-Dairy, Herbs, Kosher Meat more
"My Persian Kitchen, if you cant find feenigreek use just spinach it's better with it though. This might be good in slow cooker"
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (404.4 g)
- Calories 441.1
- Total Fat - 21.7 g
- Saturated Fat - 8.9 g
- Cholesterol - 232.7 mg
- Sodium - 960 mg
- Total Carbohydrate - 41.9 g
- Dietary Fiber - 4.8 g
- Sugars - 2.1 g
- Protein - 20.1 g
- Calcium - 407.8 mg
- Iron - 8 mg
- Vitamin C - 52.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a stock pot with 2 T oil, fry up the onions.
Step 2
Add stew meat, turmeric, salt, pepper and garlic; cook until lightly browned.
Step 3
Add beans, limes and water; cover cook for 1 hour. Remove the lime.
Step 4
In a food processor, grind up all the greens pretty fine.
Step 5
In skillet add and heat the remaining oil. Add herbs, browning them lightly. Add to stock pot. Cook 2 1/2 hours more, stirring every so often.
Step 6
Serve over rice.
Tips & Variations
No special items needed.
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