Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, ghormeh sabzi (persian herbs stew). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Ghormeh sabzi (Persian herbs stew) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Ghormeh sabzi (Persian herbs stew) is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook ghormeh sabzi (persian herbs stew) using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Ghormeh sabzi (Persian herbs stew):

1. Take 3 bunches curly parsley, roughly chopped
2. Get 1 bunch cilantro/coriander, roughly chopped
3. Prepare 2 bunches green onions; only the green part, roughly chopped
4. Get 1 large onion, finely chopped
5. Make ready 500 gr meat (either lamb, beef or chicken) in cubes; or brown mushrooms if vegetarian
6. Get 1 tbsp turmeric
7. Prepare 1 tbsp salt
8. Take 1 tbsp dry fenugreek
9. Get 1 can red kidney beans (or homemade cooked ones)
10. Make ready 3 dry lemons (fresh ones are ok if can't find dry)
11. Make ready olive oil
12. Make ready 1 tbsp black pepper

Instructions to make Ghormeh sabzi (Persian herbs stew):

1. Roughly chop the parsley, green part of green onions and cilantro
2. Chop them together very finely with a food processor. If you don't have a food processor, it's ok to do it with a knife but it will take longer.
3. In a large pot heat 2 tbsp of olive oil and saute the herbs for about 8 minutes in medium high heat. Reserve them.
4. Add 1 tbsp of olive oil to the pot and heat it on medium high heat. Add the onions and mix. Cook until golden. Add your meat and mushrooms, salt, turmeric, black pepper and fenugreek and mix. Cook until the meat is seared. Add 4 cups of water, the lemons and mix and bring to a boil. Then lower the heat to simmer for about 3 hours.
5. Add the red kidney beans and cook for 20 more minutes.
6. Serve with tadhig

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