I have made Ghormeh Sabzi before with chicken. For some reason, I don't remember it tasting as good as this time.
I remember it being almost too herby. This was a great recipe. It was flavorful and delicious. I made it a few weeks ago and still remember its wonderful taste.
I made it with lamb, which makes things tastier. Have you bought lamb at a grocery store recently? It it is so expensive. Many grocery stores don't even sell it.
It is a shame because I really enjoy lamb. Unfortunately it seems like it can only be an occasion meal because it so pricy.
I made this by combining two different recipes. One ghormeh sabzi recipe came from a website called Tasting Table. The other ghormeh sabzi recipe came from a blog called Genius Kitchen. Those are both great recipes for food websites.
The ingredients are 1 large onion, 2 1/2 tablespoons vegetable oil, 1 teaspoon turmeric, 2 pounds lamb, 2 16-ounce cans kidney beans, 1 potato, 1 cup green onions, 2 cups spinach, 1 cup parsley, 1/4 cup cilantro, 1/4 cup fenugreek, 6 dried limes, and salt.
I cooked the chopped onion in 1 tablespoons of vegetable oil over medium-high heat until the onions were softened and golden. I then added the turmeric and continued to cook the mixture for another two minutes. The turmeric becomes fragrant.
I added the two pounds of chopped lamb. I continued to cook the lamb and onions until the lamb had browned. I then added the 2 cans of drained and rinsed kidney beans.
I added enough water to just barely cover the ingredient. I let this simmer for an hour.
While the lamb simmered I chopped up the green onion, parsley, spinach and cilantro.
I chopped and pealed the potato. I browned the potato in a half a tablespoon of vegetable oil. I then added this to the lamb after the lamb had simmered for around and 50 minutes. I let the potatoes simmer with the lamb for about ten minutes.
While the lamb was still simmering for an hour, I also cooked the herbs and spinach in a tablespoon of oil over medium heat. I cooked the herbs until they had become dark green.
After the lamb had simmered for an hour, I added the dark green herbs, the dried fenugreek, and the dried limes.
I let the mixture simmer for another 10 to 15 minutes. I also added salt to taste.
I ate this with flat bread. It was absolutely scrumptious.
It was so flavorful and aromatic.
It was a hearty and nourishing meal. It had bright and fresh flavors from the herbs and lime. It has a little acid flavor from the limes.
The lamb was so tender and succulent. The potatoes were soft.
It was a very satisfying and yummy meal. It is a persian dish, but I have never eaten it from a restaurant. I have only tasted my own, home-cooked version. I don't know how authentic this is, but it was very delicious.
I would definitely give this dish two thumbs up. It was a success.
I believe I will make it again using beef. It was excellent; one of the best dishes I have made in awhile.