Ghormeh Sabzi: Persian Cuisine's Most Famous Stew

Of all the Persian stews (and trust us, there are a ton worth enjoying), ghormeh sabzi is the most famous. It is a Persian stew that not only holds a special place in the hearts of Persians, but also in the hearts of those who simply are in love with Persian cuisine. Filled with herbs, and immersed with hints of tanginess and acidity, ghormeh sabzi is an all around explosion of incredible flavors. “Ghormeh” is the Azeri word for fried, whereas “sabzi” translates to “greens” in Farsi. However, the medley of Middle Eastern herbs and greens that can be found in ghormeh sabzi are not actually fried. Prior to being added to the stew and being left to slow cook for a period of more than three hours, the herbs, which include a mixture of parsley, green onion, leek and fenugreek, are sauteed with a light amount of vegetable oil. This herby, nutritious combo is what forms the base of ghormeh sabzi and what gives it its green color.

Thanks to the strong amount of greens available in ghormeh sabzi, it is quite the healthy dish! Red beans are added to the stew for added protein. While these red beans are traditionally supplemented with meat chunks, Baaz Bites’ ghormeh sabzi, referred to as Bean Baaz, is a fully vegetarian Persian stew. In lieu of meat chunks, Baaz Bites adds diced sauteed white mushrooms to its take on ghormeh sabzi (check out our other tips on transforming your traditional Persian classics into vegetarian masterpieces). While meat isn’t present in our take on ghormeh sabzi, it still shares a similar nutrition profile and is definitely packed with as much flavor. 

Ghormeh Sabzi Vegetarian Persian Stew

A lot of ghormeh sabzi’s flavor, and particular the tanginess and hints of citrus, come from limoo omani, or the cracked sun-dried limes that are left in the stew during the slow-cook process and let out an oh-so-delicious flavor. These sun dried limes are the perfect complementing ingredients to the herbiness of the medley of Middle Eastern herbs that form the base of the stew. 

While ghormeh sabzi is a dish that is traditionally prepared with meat, our recipe below provides you with instructions on making a full vegetarian version of this Persian cuisine classic! 

Time: About 3 hours

  1. Begin by cutting parsley, green onion, leek and fenugreek into small, thinly diced pieces
  2. Pour vegetable oil into a large saucepan, and sautée the mixed herbs and greens until they reach a dark green color
  3. Separately, begin by dicing white or cremini mushrooms into finely diced pieces
  4. Sautée the mushrooms until they reach a dark brown color
  5. While the mushrooms are heating up, rinse a bag of red beans repeatedly (about three times)
  6. Once rinsed, pour the red beans in a large pot and simmer over medium heat until the water comes to boil
  7. Once the water begins to boil, add the grilled mushrooms to the pot, stirring the mushrooms in tandem with the red beans
  8. Add the sautéed mixture of greens (parsley, green onion, leek and fenugreek) to the mushrooms and red beans
  9. Open a small crack in 5 - 6 sun dried limes
  10. Pour these sun-dried limes in the stew
  11. Add lemon juice for added tanginess
  12. Allow the stew to simmer over medium heat for 3 - 4 hours

If you’re interested in a meat-based version of ghormeh sabzi, they are readily available. The above recipe creates a one-of-a-kind vegetarian version of ghormeh sabzi.

If you’re interested in learning more about this incredible dish, the Baaz Blog dedicates a great deal of content to this signature dish in Persian cuisine. Ghormeh Sabzi: A Nation’s Pride will teach you more about the various ingredients that are in this dish, along with the terminology behind them. Additionally, while we think Baaz Bites’ ghormeh sabzi (Bean Baaz) is unmatched in flavor, we understand that sometimes, you may just be in the mood for a Persian restaurant. When that’s the case, whether you live in Los Angeles or San Francisco or New York, we’ve listed out our top 5 favorite Persian restaurants in each of those cities. 

Much like fesenjan and gheymeh (and essentially all Persian cuisine dishes), ghormeh sabzi is quite the time intensive dish to prepare. If you’re up for it, the above instructions and video below should help you on your Persian culinary adventure. However, we’ve also taken the work out for you, and are able to ship our signature mini tahdig rice cups topped with vegetarian ghormeh sabzi, or the Bean Baaz, directly to your door! Isn’t it time you explored for yourself what all the hype is about (and trust us, it’s 100% worth the hype).

 



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