Recipe by Jedigeek
"This is Persian green stew. I titled this 'Not Quite Ghormeh Sabzi' because I'm not quite Persian, but I grew up with a Persian step-father who would cook the most awesome Ghormeh Sabzi.
My understanding is that Ghormeh Sabzi literally means 'green stew' in Farsi but since many of my Persian friends have taken delight in teaching me to say the wrong thing, don't take my word for it.
Every Persian I know makes this slightly differently, so the version here is a mix of several recipes, based largely on what I could get at any major grocery store. It's not traditional, but it's so good. Serve over white rice."
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red potatoes, diced
1 (15 ounce) can
kidney beans, rinsed and drained
olive oil, divided
1 1/2 pounds
beef stew meat, cut into bite-size chunks
salt, or more to taste
ground black pepper
chopped fresh spinach
chopped fresh parsley
chopped fresh cilantro
chopped fresh chives
I'm Persian and respect your recipe but as you have said it is not completely ghormeh sabzi. The main difference is that there are no potatoes in ghormeh sabzi and also the major herb is Fenugreek, which is very aromatic and should be used moderately. It also has leek in it and the herbs are all chopped and should be stir fried in a small amount of oil. This stew has a lot of green herbs in it so that's why the result should be completely green I have also attached a picture for ghormeh sabzi.
I made it per recipe but I have to say, I did not care for it.
* Percent Daily Values are based on a 2,000 calorie diet.
Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 107
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