Bakhtiari Kebab

Ghormeh Sabzi , also known as herb stew, is considered one of the most delicious and famous stews in Iran Especially in Tehran . As the name suggests, Ghormeh Sabzi is a mixture of meat (usually lamb) and vegetables, along with beans and other ingredients, which Sanapersian will explain further. 

History and background of Ghormeh Sabzi

In the not-so-distant past, when refrigerators and other cooling devices did not exist and food spoiled quickly, the only way to preserve meat was to turn it into salted stew, which was often stored in the skin or stomach of sheep. Similarly, vegetables also spoiled quickly, so the only way to preserve them was to dry them and store them in a cool place to prevent insect infestations. Ghormeh Sabzi is unique in that it combines both preserved ingredients, making it a comforting dish during the cold winter months. Interestingly, Ghormeh Sabzi has even made its way into space! The famous astronaut Yasmin Maqbali took canned Ghormeh Sabzi with her to the International Space Station and served it to others on a festive occasion. The importance of Ghormeh Sabzi is such that the first Saturday of Azar (a month in the Persian calendar) is dedicated to it, officially named Ghormeh Sabzi Day.

Ingredients for Ghormehsabzi recipe

- Pure meat, preferably lamb with bones (the bones add better flavor to the stew)
- Chopped herbs for Ghormeh Sabzi, including leeks, parsley, fenugreek, cilantro, spinach, or beet greens, depending on the season
- Red or pinto beans (in some cities, black-eyed peas are also used)
- Salt, pepper, turmeric
- Seasoning including dried lime or sour grape juice, or both
- Liquid or solid oil (solid oil gives a tastier stew)

 How to prepare Ghorme Sabzi

1. First, wash the herbs thoroughly, drain them, and chop them finely. If you're inexperienced, you can use pre-
packaged herbs.
2. Dice the onion and sauté it until golden. This may seem simple, but it’s crucial that the onion doesn't burn or remain raw; it should be perfectly golden. A popular saying goes, "The more sautéed onions in the stew, the tastier it will be."
3. Soak the beans for a few hours, changing the water a few times, and set them aside.