Qormeh Sabzi

Qormeh Sabzi Recipe - Traditional Persian Lamb and Herb Stew

Region / culture: Persia | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 4

Introduction

Qormeh Sabzi is a traditional Persian herb stew that is packed with flavor and nutrients. This dish is a staple in Iranian cuisine and is loved for its rich and aromatic taste.

History

Qormeh Sabzi has been a part of Persian cuisine for centuries, with its origins dating back to ancient times. The dish is made with a combination of fresh herbs, meat, and beans, creating a hearty and delicious meal that is perfect for any occasion.

Ingredients

3 tbsp vegetable oil
1.5 lb (680 g) lamb shoulder, finely diced
1 large onion, chopped
0.5 tsp salt
freshly ground black pepper
0.5 tsp turmeric
0.33 cup lemon juice
0.5 cup water
10 green onions, thinly chopped
3 tbsp finely chopped celery leaves
0.5 lb (227 g) fresh spinach, chopped
3 tbsp chopped fresh parsley
0.67 cup drained garbanzo beans

How to prepare

Heat 1 tbsp of oil in a large heavy pan and sauté the lamb until well browned on all sides.
Add the onion and cook until soft. Then, add salt, pepper to taste, turmeric, lemon juice, and water. Bring to a boil.
Lower the heat, cover, and simmer for 15 minutes.
Heat 2 tbsp of oil in a skillet and sauté the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
Add these vegetables and the chickpeas to the meat and mix together thoroughly.
Bring to a boil, then lower the heat and simmer for another 20 minutes or until the meat is tender. Add water as necessary to maintain the desired consistency.
Serve with steamed basmati rice.

Variations

For a vegetarian version, you can omit the meat and add more beans or tofu for protein.
You can also add other vegetables such as bell peppers or tomatoes for added flavor and texture.

Cooking Tips & Tricks

Make sure to finely chop the herbs to ensure that they cook evenly and release their flavors.

- Browning the meat before adding it to the stew will enhance the overall flavor of the dish.

- Adjust the amount of lemon juice to suit your taste preferences - some prefer a more tangy flavor, while others prefer a milder taste.

Serving Suggestions

Qormeh Sabzi is traditionally served with steamed basmati rice, which helps to soak up the flavorful sauce. You can also serve it with flatbread or pita for a more casual meal.

Cooking Techniques

The key to making a delicious Qormeh Sabzi is to cook the herbs and vegetables until they are well caramelized and fragrant. This will help to develop the flavors of the dish and create a rich and aromatic stew.

Ingredient Substitutions

If you are unable to find fresh herbs, you can use dried herbs instead. However, fresh herbs will provide a more vibrant flavor to the dish.

Make Ahead Tips

Qormeh Sabzi can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Serve Qormeh Sabzi in a large serving bowl with a garnish of fresh herbs on top. You can also sprinkle some sumac or dried mint for added color and flavor.

Pairing Recommendations

Qormeh Sabzi pairs well with a side of yogurt or cucumber salad to balance out the richness of the stew. A glass of mint tea or a refreshing lemonade would also complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stew in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

Each serving of Qormeh Sabzi contains approximately 400 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Qormeh Sabzi is a low-carb dish, making it a great option for those looking to reduce their carbohydrate intake. Each serving contains approximately 15 grams of carbohydrates.

Fats

This dish is a good source of healthy fats, with each serving containing approximately 20 grams of fat. The fats come from the vegetable oil used in cooking the dish and the natural fats found in the meat.

Proteins

Qormeh Sabzi is a protein-rich dish, with each serving containing approximately 30 grams of protein. The protein comes from the lamb shoulder and garbanzo beans used in the recipe.

Vitamins and minerals

This dish is packed with vitamins and minerals, thanks to the fresh herbs and vegetables used in the recipe. Qormeh Sabzi is a good source of vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe contains no common allergens, making it suitable for most dietary restrictions. However, individuals with allergies to legumes or specific herbs should exercise caution.

Summary

Qormeh Sabzi is a nutrient-dense dish that is rich in protein, vitamins, and minerals. It is a well-balanced meal that is both delicious and satisfying.

Summary

Qormeh Sabzi is a flavorful and nutritious dish that is perfect for any occasion. Packed with fresh herbs, meat, and beans, this Persian herb stew is sure to become a favorite in your household. Enjoy it with steamed basmati rice for a complete and satisfying meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Qormeh Sabzi. It was a warm summer day, and I was attending a friend's wedding in the beautiful countryside of Iran. The sun was shining brightly, casting a golden hue over the lush green fields and vibrant flowers that surrounded us. As we sat down to a sumptuous feast, I noticed a tantalizing aroma wafting from a nearby table. Curious, I made my way over to investigate.

There, I met an elderly woman with weathered hands and a warm smile, stirring a large pot filled with a fragrant green stew. Intrigued, I struck up a conversation with her and soon learned that she was a renowned cook in the village, known for her delicious Qormeh Sabzi. As we chatted, she graciously shared the recipe with me, passing down generations of culinary wisdom in a matter of minutes.

The secret, she told me, lay in the careful selection and preparation of the herbs. The key ingredients were parsley, cilantro, fenugreek, and dried Persian lime, which lent a unique tangy flavor to the dish. She also emphasized the importance of cooking the herbs slowly over low heat, allowing their flavors to meld together and create a rich, aromatic sauce.

I was captivated by her storytelling and the passion with which she spoke about her beloved recipe. I had always enjoyed cooking, but this encounter sparked a newfound curiosity in me. I felt a deep connection to the tradition and history that she represented, and I knew that I had to learn how to make Qormeh Sabzi for myself.

When I returned home, I wasted no time in gathering the ingredients and setting to work. I carefully washed and chopped the herbs, savoring their fresh, earthy scents as I worked. I toasted the dried lime in a hot skillet until it released a burst of citrusy aroma, then added it to the pot along with the herbs and a generous amount of tender lamb meat.

As the stew simmered on the stove, I marveled at how the colors and flavors melded together, creating a dish that was at once hearty and delicate. The tangy, herbal sauce clung to the tender pieces of meat, infusing them with a depth of flavor that I had never experienced before.

When I finally sat down to taste my creation, I was transported back to that sunny day in Iran, surrounded by fields of green and the laughter of friends. The Qormeh Sabzi was a triumph, a testament to the power of tradition and the joy of sharing a meal with loved ones.

Since then, I have made Qormeh Sabzi countless times, each batch a little different from the last as I experiment with new herbs and techniques. But no matter how many variations I try, the essence of the dish remains the same – a celebration of life, love, and the simple pleasures of a well-cooked meal.

As I grow older, I find solace in the kitchen, where I can lose myself in the rhythm of chopping, stirring, and tasting. Every time I make Qormeh Sabzi, I am reminded of that fateful day in Iran and the kind woman who shared her recipe with me. I am grateful for the gift of her knowledge and the joy that cooking brings to my life.

And so, I continue to cook and create, passing down the tradition of Qormeh Sabzi to my children and grandchildren, just as it was passed down to me. In this way, I honor the memory of that special encounter and keep alive the spirit of sharing, learning, and savoring the simple pleasures of a well-made meal.