Saucepan@saucepan · Shared this recipeFollowPersian · dinnerGhormeh Sabzi - Persian Herb StewA classic Persian herb stew made with sauteed herbs, beef, pinto beans, and dried limes, with an optional Azeri-style addition of tomatoes.total1 hrprep20 mincook40 minservings6Original recipe on persianmama.comKeep this recipeAdd a copy of Ghormeh Sabzi - Persian Herb Stew to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings3 cups sliced scallions, green parts only, about 3 bunches cut to 1/2-inch slices3 cups cut curly or flat leaf parsley, about 2 bunches, no tough stems2 cups cut cilantro, about 1 bunch, stems and all2 TBSP vegetable oil1 pound cross rib roast or another marbled beef, cut into 2-inch cubes0.5 large yellow onion, keep it in one piece1 tsp turmeric powder0.5 tsp ground black pepper3 cups cold water1.5 large yellow onions, sliced very thin and fried to golden brown (or about 4 1/2 - 5 ounces of fried onions)3 TBSP vegetable oil for frying the onions, 3-4 TBSP2 TBSP tomato paste1 cup home cooked pinto beans or canned pinto beans1.5 cups water1 tsp kosher salt4 crushed limoo amani (dried lime)4 whole limoo amani, pierced with the tip of a sharp knife or a fork2 Roma tomatoes, optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: Pick through the herbs, slice the scallion greens and cut the parsley and cilantro into about 1 1/2 inch pieces (don't chop too small). Add all the herbs to a large bowl and fill with cold water. Agitate with your hand a few times and let the herbs sit in water for about 10 minutes to loosen any possible gravel. Use a slotted spatula to transfer the herbs to a colander. If you notice any grit in the bowl, repeat until you see none. Set aside to drain all the water.2Step 2: Add beef, turmeric powder, ground black pepper, water, and half of a large onion to a 4-6 QT pressure cooker. Close the lid and top with the pressure regulator. Cook over medium high heat. Follow the instructions for your specific pressure cooker. Once the pressure builds up and the pressure regulator starts rattling, set the timer for 20 minutes and reduce the heat a little bit (to between med high and medium) and continue cooking. Remove the pressure cooker from heat and without removing the pressure regulator place the pressure cooker under running cold water to release the pressure. Always follow the safety precautions set by the owner's manual of your pressure cooker. Once all the pressure is released open the lid, remove the onion half and discard. Leave the cooked meat and broth in the pressure cooker.3Step 3: Add the herbs and 2 TBSP vegetable oil to a 12-inch nonstick skillet. Saute over medium high heat for about 5 minutes, stir frequently. Transfer the herbs to the pressure cooker.4Step 4: Wipe the skillet with a paper towel and in the same skillet fry the sliced onions in 3-4 TBSP oil until golden brown. Add the tomato paste and saute for 3-4 minutes over medium heat until aromatic. Add the onion mixture to the pressure cooker.5Step 5: Add 1 tsp kosher salt, 1 1/2 cups cold water, 4 crushed limoo amani, 4 whole limoo amani, and the cooked pinto beans to the pressure cooker. Cover the lid, top with the pressure regulator and heat over medium high. Once the pressure regulator rattles, set the timer for only 5 minutes this time. Remove the pressure cooker from the heat, follow the safety steps described above and transfer the content of the pressure cooker back to the large skillet.6Step 6: Cut 2 Roma tomatoes to quarters and add to the skillet. Cover the skillet and simmer over medium low heat for another 30 minutes. Stir occasionally around the tomatoes so they don't fall apart and keep their shape and brilliant color.7Step 7: Serve over White Steamed Rice with Saffron Yogurt Tahdig, or Lavash Bread Tahdig.getsaucepan.com/r/d5e4b733-fa2d-4ad1-b6e6-bc0bef3ce63c · Original: https://persianmama.com/persian-herb-stew-ghormeh-sabzi-sabzi-ghorma/
