Ghormeh Sabzi (Persian Herb Stew)
Recipe from Balvinder


Ghormeh sabzi is a slow-cooked green stew, consisting of lamb, kidney
beans, spinach and herbs such as parsley, cilantro, and fenugreek to name
a few.  There are just a couple of key steps to take note of, but, so far
as the ingredients are concerned, you can easily swap or substitute.  The
result will be comforting and nutritious.

Whenever you plan on making this stew, note that the beans need to be
soaked overnight, and a large amount of fresh greens/herbs should be
stripped, cleaned, and chopped.  If you are not in a mood for all this,
you can use canned beans, and many Persian supermarkets carry
pre-chopped herbs for Ghormeh Sabzi in their freezer section.  The key
step in preparing Ghormeh sabzi is the perfect roasting of herbs and
meat, which will contribute to a wintry richness, and a yummy aroma.

Apart from the fresh and yummy flavour of cooked herbs, meat, and beans,
the dish owes its distinct sour flavour to dried lemons.  Dried Lemons,
often called Black Lemons or Black Limes, are dusky brown in colour on the
outside.  They are used as a spice or added whole to Mediterranean stews
and soups for flavour and taste.  You simply pierce them a couple of times
with a knife or fork, and drop them into the pot.  The flavour is bright
and citrusy, while also being earthy.  They are available in Middle
Eastern markets or online.  In the absence of dried limes, you can
substitute fresh lemon juice for the recipe, although the taste will not
be quite the same.

As with so many stews, ghormeh sabzi tastes best the next day.  I highly
advise making a double batch, and freezing the rest for later.  This stew
makes a substantial meal, especially when served with chelow (Persian
steamed rice) or over tahdig (https://en.wikipedia.org/wiki/Scorched_rice#Iran), 
yet still perfect eating with plain basmati rice alongside a plate of
salad.  If you’re avoiding grains, it’s also great as a stand-alone
stew.  To make this dish vegetarian, you can omit the meat, and add
additional beans or (gluten-free) tempeh, instead.

Prep Time: 20 mins.
Cook Time: 1 hour, 30 mins.
Total Time: 1 hour, 50 mins.

Serves: 6-8

Ingredients

    2.2 lb. (1 kg.) boneless lamb shoulder, cut into 2"x2" (5x5 cm) cubes
    1 cup (185 g) dried kidney beans, soaked overnight
    1 large onion, finely chopped
    2 cups (32 g) cilantro, chopped
    2 cups (120 g) parsley. chopped
    1 cup (8 g) fenugreek leaves, chopped
    3 cups (90 g) spinach, chopped
    2 cups (96 g) chives, chopped
    7 cloves garlic, chopped
    5 dried lemons
    1 tsp. (3 g) turmeric
    Sea salt and black pepper, to taste
    4 Tbsp. (60 mL) olive oil
    1/2 cup (120 mL) tomato paste (optional)

    Vegetarian or Vegan Option
    Gluten-free Tempeh, or additional beans

Preparation:

Wash the meat, and let it drain.

If making it vegan, pan-fry tempeh over medium heat in a little oil, until
golden brown and crispy.  Set aside.

Heat 2 Tbsp. (30 mL) oil in a pot on medium heat.  Add onions, and
stir-fry until they are soft.

Add the meat, turmeric, salt, and pepper, and fry with onions for a few
mins.

Drain beans, and add beans to the meat.

Next, poke a few holes in each of the dried lemons, and add them to the
mixture.

Pour in enough water to cover the mixture by about 2" (5 cm), and bring
it to a boil.

Reduce heat, cover, and let it simmer for 40 mins. or until the meat and
beans seem done.

Meanwhile, place all the chopped greens and remaining 2 Tbsp. (30 mL)
oil in a large skillet.  Sauté on medium high, stirring
occasionally for 20 mins. or until all the excess water has evaporated.

Add the greens to the meat and beans mixture.  Stir to combine.  Add a
little more water, if needed.  Increase heat, to return to a boil, then
reduce heat and simmer, covered, for another 20-30 mins.  (The longer
ghormeh sabzi simmers, the better it tastes.)

In the last 10 mins., stir in tomato paste and tempeh (if using).

Taste and adjust the seasoning before serving.

Serve hot with steamed basmati rice or Pulao
(https://en.wikipedia.org/wiki/Pilaf#Iran).



https://www.simpleglutenfreekitchen.com/ghormeh-sabzi-persian-herb-stew/


A non-GF recipe, that also includes an accompanying recipe for Tahdig E
Nan (Persian Rice with a Bread Crust) is here:
https://www.commonground.coop/recipes/category/cultural-cuisines/recipe/daryas-ghormeh-sabzi-and-tahdig-e-nan
The Ghormeh Sabzi part of the latter recipe relies on "seitan" 
(wheat gluten) as a primary component.

Since that Tahdig E Nan recipe calls for either "lavash or tortilla" for
its grain component, it can be made GF by using corn tortillas.