This recipe is inspired by our visit to Radisson Blu Dubai Creek. I was invited to try their wide range of cuisines. We had the chance to try 12 different restaurants in their hotel as each one of them had a life cooking station.
The Persian Shabestan definitely got our attention with this meal. I was asked later to make it at home and I am glad that finally can present my variation of Ghormeh sabzi to you.
I will start with the fact that this is not a quick meal. Ghormeh sabzi took around two hours to cook. But like any stew if you have the patience you will achieve the result. Even dough I was looking for one recipe to stick to, it was impossible. Like every traditional dish the varieties are endless. In my recipe I combined the ingredients as per my own taste and knowledge.
The result was delicious hearty stew with incredibly soft beef. Since I am not a big fan of rice I choose to serve my ghormeh sabzi with flat bread and garnished with a single spoon of yogurt.
– 1 kg beef cut into 4 cm cubes
– 1 large onion finely chopped
– 1 tsp turmeric
– 3 dried lemons
– 1 can red kidney beans
– 1 1/2 cups water
– 2 large potatoes
– handful spring onion
– handful parsley
– handful coriander
– 4 cloves garlic
– 450 g spinach
– 2 tbs fenugreek seeds
– 1 tsp coriander seeds
– oil for cooking
– salt and pepper
– yogurt fr serving
1. Preheat good amount of oil and saute the onion until golden.
2. Add the turmeric and saute for another 2 minutes
3. Add the beef and cook for few minutes or until the meat gets a nice brown color.
4. Add the fenugreek seeds, beans, water and salt season with salt and pepper. Let it cook and a slow heat for an hour.
5. Meanwhile cut your potatoes into small cubes and deep fry them. Keep it to add them at the end.
6. Cook together spinach, herbs, garlic, dry lemons, coriander seeds and season with salt and pepper.
7. After the beef is ready add the greens and potatoes.
8. Serve with a spoon of yogurt and flat bread