Ghormeh Sabzi – Persian Herb Stew

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the oil in a heavy pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry, stirring, until the onion is golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Add the meat and fry 5 minutes, until browned on all sides.

   ⚙ Adding to the hot fat and fryingStove
2. 4
   Add the turmeric, salt and black pepper and stir.
3. 5
   Add the water and bring to a boil.

   Stove
4. 6
   Turn down the heat, cover and simmer 45 minutes.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 7
   Heat the oil in a separate pan.

   ⚙ Pan-fryingStoveFrying pan
6. 8
   Add the parsley, cilantro, spinach leaves and leek and fry' about 15 minutes', until they dry out and deepen in color.

   ⚙ Adding to the hot fat and fryingStove
7. 9
   Add the fried herbs, the red beans and preserved lemon and cook another 30–40 minutes.

   Stove
8. 10
   Serve the stew with Persian rice.