Ghorme Sabzi And Rice Recipe

Name: Yallas Ghorme Sabzi And Rice Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 2 pieces Omani Persian lemons; 1 cup Fresh cilantro; 1 cup Fresh parsley; 2 cups Fresh spinach; 2 tablespoons Dried fenugreek leaves; 1 cup Red kidney beans; 500 grams Beef (cubed); 1 medium Onion (chopped); 3 cloves Garlic (minced); 1 teaspoon Turmeric powder; to taste Salt; to taste Black pepper; 4 cups Water; 2 cups Rice; 3 tablespoons Olive oil

Inspired by Yalla

Time2h 30m

Serves4

This persian stew has a lovely taste of omani persian lemons, fried cilantro, parsley, spinach, funegreek, red kidney beans and 3 or 4 cubes of beef

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

2 pieces Omani Persian lemons

1 cup Fresh cilantro

1 cup Fresh parsley

2 cups Fresh spinach

2 tablespoons Dried fenugreek leaves

1 cup Red kidney beans

1 1/8 lb (500 grams) Beef (cubed)

1 medium Onion (chopped)

3 cloves Garlic (minced)

1 teaspoon turmeric powder

to taste Celtic sea salt

to taste black pepper

4 cups Water

2 cups Rice

3 tablespoons olive oil

Method

Cooking Instructions

Prepare the Ingredients

Start by soaking the red kidney beans in water for at least 4 hours, or overnight. Chop the onion, mince the garlic, and cube the beef. Rinse the spinach, cilantro, and parsley thoroughly.

Cook the Meat

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until golden. Add the cubed beef and cook until browned on all sides.

Add Spices and Beans

Stir in the minced garlic, turmeric powder, salt, and black pepper. Add the soaked kidney beans and 4 cups of water. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, or until the beef and beans are tender.

Prepare the Herb Mixture

While the stew is simmering, in a separate pan, heat 1 tablespoon of olive oil. Add the chopped cilantro, parsley, spinach, and dried fenugreek leaves. Sauté for about 5-7 minutes until the herbs are wilted and fragrant.

Combine the Stew and Herbs

Add the sautéed herbs to the stew. Cut the Omani lemons in half and squeeze the juice into the pot. Stir well and let cook for an additional 30 minutes to blend the flavors.

Prepare the Rice

In a separate pot, cook the rice according to package instructions. Fluff with a fork when done.

Serve

Serve the Ghorme Sabzi hot over a bed of rice, garnishing with additional herbs if desired.