This is a stew that goes with rice (polo) and is mainly made up of many green vegetables.


Ghormeh Sabzi

1 package green onions (chop off the green parts in place of tareh) 2 packages parsley 1 package cilantro A few leaves of Spinach (Optional) (Use more greens if you are making a larger pot, this amount should be good for 4 people) 1 medium onion – finely chopped up salt/ pepper turmeric 1 (or more) limoo amani (dried lime) limoo amani powder (in place of dried lime, or with it) Lemon Juice 1 cup dry kidney beans or 1 can kidney beans stew meat (desired amount – I try to use half a pound) – Can also use lamb instead of beef Shanbalileh (Fenugreek Leaves)

Directions: Saute the chopped up onions in oil until slightly changing color. I typically cut my stew meat into smaller pieces (not too small though as is done for Gheymeh). Once the onions are ready I add the meat and stir, then I add my salt, pepper, and turmeric powder.

I usually have already prepared my greens and chopped them up a bit in my food processor. Sometimes to save time I have already prepared packages and placed them in the freezer for the day I decide to cook something with them. Fresh is obviously always better. So I now add my chopped up greens and saute them a bit with the meat. Many Persian Recipes require vast amounts of oil, in fact most people also saute the greens in oil then add it to the pot. I try to make my Persian dishes a little healthier by not drenching everything in oil. Its up to you if you want to cook the greens a bit in oil in a frying pan then add it in, or just do as I did and add it to the meat.

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