Ghormeh Sabzi

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat.

   Omtrent 1 min

2. 2

   Sear the beef stew meat on all sides until browned, then remove it from the pot and set aside.

   Omtrent 10 min

   Kokkens tips: Browning the meat adds depth of flavor to the stew.

3. 3

   Add the chopped yellow onion to the same pot and sauté until softened and translucent, about 5-7 minutes.

   Omtrent 7 min

4. 4

   Stir in the turmeric powder, salt, and black pepper, cooking for another minute until fragrant.

   Omtrent 1 min

5. 5

   Return the seared beef to the pot.

6. 6

   Pour in the water, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.

   Omtrent 1 t

   Kokkens tips: Ensure the heat is low enough for a gentle simmer to tenderize the meat.

7. 7

   While the meat simmers, heat a separate large skillet over medium heat.

8. 8

   Add the chopped parsley, cilantro, scallion, leek, and spinach to the dry skillet and sauté for 15-20 minutes, stirring frequently, until the herbs are dark green and much of their moisture has evaporated.

   Omtrent 20 min

   Kokkens tips: This step is crucial for developing the rich flavor and color of the stew. Don't rush it.

9. 9

   Stir in the dried fenugreek leaves during the last 5 minutes of sautéing the herbs.

   Omtrent 5 min

   Kokkens tips: Fenugreek can become bitter if overcooked, so add it near the end.

10. 10

    After the initial 1 hour of simmering the beef, add the sautéed herb mixture, pierced dried limes, and cooked red kidney beans to the pot.

11. 11

    Stir everything together, bring back to a gentle simmer, cover, and continue to cook for another 1.5 to 2 hours, or until the beef is very tender and the stew has thickened.

    Omtrent 2 t

    Kokkens tips: Taste and adjust seasoning during the last 30 minutes of cooking.

12. 12

    Serve Ghormeh Sabzi hot, traditionally with basmati rice.