Monday, December 17, 2012

Vegan Veggie Ghormeh Sabzi (Persian Stew of Greens)

Ghormeh Sabzi is a very popular Persian stew, traditionally made with a mixture of greens, beans and stew meat, served over rice. Some will make it with all fresh greens and herbs, some make it with a mixture of dried and frozen greens... Either way it's deliciously fragrant, and very Persian tasting!


My grandmother used to use all fresh greens when making her Ghormeh Sabzi. I remember one day when I was little, we went to the grocery store. She asked the produce department for 50 pounds of parsley... The guy working in produce said "FIFTY... Like FIVE ZERO?!" and my grandmother just smiled and said "Yes, fifty." (in her amazingly beautiful Persian accent).

When I make my version of Ghormeh Sabzi, I keep the meat out and it's just as good! Sometimes I add mushrooms and sometimes I don't. I mix fresh, frozen and dried greens together... Just because. This is one of my all time favorite Perisan dishes, and I hope you enjoy it too :)




Veggie Ghormeh Sabzi (Persian Stew of Greens)
By Sarah Farsh December 17, 2012
  • 1 sweet yellow onions, diced
  • 1 1/2 cups dried sabzi (dehydrated herbs - I use Sadaf)
  • 1 bag chopped, frozen spinach
  • 2 cups fresh mixed greens (cilantro, spinach, parsley), finely chopped
  • 1 lb baby portobello mushrooms, cut into quarters (optional)
  • 1 15oz can kidney beans, with the bean juice (you can add more beans if you like)
  • juice of 2 juicy lemons
  • 5 dried limes (omani)
  • 2 tsp turmeric
  • 2 tsp garlic powder
  • 2 tbsp pomegranate molasses
  • kosher salt and pepper - to taste
  • 1/4 cup oil (optional, I'll make with oil when I have company over)
In a large stew pot, dry saute onions (or fry, if using oil). Add in in dried sabzi and frozen spinach - saute for about 5min. Add in mixed fresh greens and optional portobellos, saute until greens cook down significantly (about 10min). Add turmeric, garlic, salt, pepper, lemon and pomegranate molasses. Using a fork, poke holes into dried lemons before adding them into the pot. *The dried limes are just for flavor, you may not enjoy eating them... they just float in the stew. Add 3 cups of water to pot, and bring stew to a boil. Add in 1-2 cans of beans, with their juice and stew for 15 - 20 more minutes. This stew tastes even better the next day after everything marinates together. Serve with brown basmati rice, and enjoy.

3 comments:

  1. Sabzi is my favorite!! yum xoxo

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  2. I think I am going to try to make this for Sam's family when im in oregon! thanks for sharing the recipe!

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  3. Thank you for this great vegetarian ghormeh sabzi! Turned out delicious, loved the addition of portabellos, I skipped the pomegranate and garlic - still very good indeed!

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