Ghorme Sabzi(Herb Stew)

Ingredients

With Meat

• 1 pack kadbanou
• 1/3 of a fried onions tray
• Kadbanou fried Ghormesabzi
• 3/4 lbs stew meat
• For spices you can use 1 kadbanou spice blend for ghormesabzi or 1 Table spoon onion powder 
• 1 table spoon dried lime powder
• 5-6 dried lime
• 3/4  teaspoon turmeric
• 1/2 tea spoon paprika
• 1.5 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 table spoon dried lime powder
• 1 .5 cup red beans pre-cooked or 1 can of organic  red kidney beans
• 2 table spoon oil
• 4-6 cups water (if necessary add water)
• pepper as needed

Vegetarian 

• 1 Pack Kadbanou fried Ghormesabzi
• 1 pack kadbanou fried onion
• 1 spice blend for Ghormesabzi or 5-6 dried lime
• 1.5 teaspoon salt
• 3/4  teaspoon turmeric
• 1/2 tea spon paprika
• 1 Table spoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 table spoon dried lime powder
• 1.5 cup red beans pre-cooked or 1 can of organic red kidney beans
• 4 table spoon oil

Instructions

With Meat

1. Remove Kadbanou Fried Sabzi Ghormesabzi from the freezer and set aside.
2. Heat oil in a deep pan or pot over medium heat. Add stew meat and sauté until browned on all sides (about 2–3 minutes).
3. Add ¼ of the Kadbanou Ghormesabzi spice blend to the meat and mix well.
4. Add approximately 2 cups of boiling water (or enough to lightly cover the meat). Do not overfill — there should be enough liquid to cook, but not so much that the meat is swimming in water.
5. Cover and cook on low-medium heat for about 30 minutes.
6. Check occasionally to ensure the mixture is not drying. Add water if needed.
7. Add the fried onion, remaining ¾ of the spice blend, and the Kadbanou Fried Sabzi Ghormesabzi.
8. Add up to 2–3 more cups of boiling water (as needed), cover, and cook on low heat for approximately 1 hour until the meat is tender and the stew begins to thicken.
9. Rinse dried limes, pierce them with a fork, and add to the stew. Cover and cook for an additional 20 minutes.
10. Add red kidney beans and continue cooking if needed.
11. The stew is ready when the meat is tender and the consistency is rich and slightly thickened.

Note: Add water gradually as needed. The stew should not be too watery or too dry. Some liquid will evaporate during cooking.

Vegetarian

Recipe Videos

Vegetarian

With Meat or Lamb