Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker Recipe - Allrecipes.com
Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker Recipe
  • READY IN 4+ hrs

Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    4 hrs 10 mins
  • READY IN

    4 hrs 35 mins

Directions

  1. Mix diced potatoes and kidney beans in a slow cooker.
  2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook beef and onion in hot oil until both are beginning to brown, about 7 minutes; season with turmeric, 1 teaspoon salt, and black pepper. Transfer beef mixture to the slow cooker.
  3. Heat remaining olive oil in the skillet over medium-high heat. Saute spinach, parsley, cilantro, and chives in the skillet until slightly wilted, 5 to 6 minutes; add to the slow cooker.
  4. Stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.
  5. Cook on High for 4 hours. Adjust salt as needed.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • This is also great made with lamb instead of beef.
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Reviews More Reviews

Apr 29, 2014

I have never made this "Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker" recipe, although I have had "Ghormeh Sabzi" many times. I just wanted to comment that this stew is immensely popular among Iranians who eat herbs ("sabzi") in large quantities the way Westerners eat vegetables. When I lived in Iran, I saw street vendors commonly selling bunches of fresh herbs out of wheel barrels. I also saw my Iranian neighbor wash and prepare two eighty-kilogram burlap sacks filled with herbs to put in the freezer for making this recipe over the winter (she would be making it many times over, obviously). I never actually liked "Ghormeh Sabzi" myself because I always found it bitter. I made some for my Iranian-born husband for his new year (Norooz) a month ago and it was the first "Ghormeh Sabzi" I ever liked. I had left out the cilantro because I didn't have any, and learned from my husband that it is the cilantro that gives it the bitter taste. My husband complained A LOT: He definitely wants cilantro in his "Ghormeh Sabzi"! I think we need "his and hers" "Ghormeh Sabzi" at our home! If you are serving this dish to an Iranian, be sure to serve it with steamed BASMATI rice. This dish could easily be adapted to be a vegetarian (vegan) dish since a lot of the flavor comes from the herbs and lime juice. Thank you Jedigeek for sharing your recipe. It is a lovely tribute to your stepfather.

 
Apr 26, 2014

Delicious!

 

3 Ratings

May 04, 2014

I made it per recipe but I have to say, I did not care for it.

 

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Nutrition

  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 27 g
  • 54%
  • Sodium
  • 1248 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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