Ghormeh Sabzi from Tabriz is one of the most popular traditional Iranian dishes that always holds a special place on the tables of the people in this region. The secret of this stew's appeal lies in the magical combination of sautéed greens, black-eyed peas, tender meat, and soft legumes, which, along with the tangy flavor of dried lime, creates an unforgettable experience of a classic dish for you.
Ingredients for Preparing Ghormeh Sabzi
To prepare this stew, you will need the following ingredients:
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- 400 grams of lamb (stew meat)
- 500 grams of chopped leek and parsley
- 1 cup of soaked black-eyed peas
- 1 large onion
- 3 dried limes
- 2 tablespoons of tomato paste
- Oil as needed
- Salt, black pepper, and turmeric as needed
How to Prepare Ghormeh Sabzi
First, peel and finely chop the onion. In a suitable pot, pour some oil and sauté the onion until it becomes soft and golden. Then, add the pieces of meat to the onion, sprinkle some turmeric and black pepper on it, and sauté well until the meat changes color.
Add about 2 cups of boiling water to the pot. Cover the pot and reduce the heat so that the meat cooks slowly and gently.
Meanwhile, in a separate pot, add the soaked black-eyed peas along with some water and salt to parboil them. Once they reach the parboiled stage, drain them and add to the stew pot.
Finely chop the leek and parsley, and in a separate pan, pour some oil and sauté the greens until their color changes and they are well-fried. When the meat is nearly cooked, add the fried greens to the stew pot.
Sauté the tomato paste with some oil until its aroma rises. Then, add the sautéed tomato paste and dried limes to the pot. Cover the pot and let the stew cook on very low heat until the water is completely evaporated and the stew is well-settled.
You can enjoy this authentic stew alongside saffron rice or plain rice, accompanied by local yogurt and pickles. Bon appétit!
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