Ghormeh Sabzi (slow cooker)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 391.5
- Total Fat: 10.8 g
- Cholesterol: 102.1 mg
- Sodium: 1,095.7 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 11.8 g
- Protein: 45.6 g
View full nutritional breakdown of Ghormeh Sabzi (slow cooker) calories by ingredient
Introduction
Persian vegetable stew with beef & beans.Makes 4-6 servings depending how hungry you are. Serve over steamed basmati rice. Persian vegetable stew with beef & beans.
Makes 4-6 servings depending how hungry you are. Serve over steamed basmati rice.
Number of Servings: 4
Ingredients
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Dried Sabzi (green herbs, rehydrated) 4cups
or 4 cups fresh herbs (parsley, fenugreek, leeks, chives, coriander)
Onions, raw, 1 cup, chopped
Lime Juice, 1 fl oz
3 dried limes (if available)
Beef chuck, arm pot roast, 1.5 lb
Beans, red kidney, 1.5 cup
Turmeric, ground, .5 tsp
Salt, 1 tsp
Pepper, black, .5 tsp
Canola oil, 4 tbsp
Water, tap, 4 cup (8 fl oz)
Directions
Take 2 cups dried kidney beans and soak for a hour in warm water. Boil the beans in the same water (you may need to add a bit more) about 30 minutes or until they start to become tender. Drain and place in slow cooker.
In the meantime, if you're using dried herbs, soak them in warm water for about 20 minutes then strain.
In a large skillet, fry onions and beef in a bit of canola just until they start to brown. Add turmeric, salt, pepper and stir. I add 3 dried limes that I poke holes in with a knife. If you are able to get the dried herb mixture you should also be able to get the dried limes. If not just use the juice (but don't add it yet).
Place meat and onions into the slow cooker with beans.
Place the skillet back on medium high heat and add a bit more oil. If using rehydrated herbs, squeeze out some of the water. Fry in the oil until you start to get a herby frying smell. About 10 minutes. Then add to the slow cooker.
Top with 4 cups of water and lime juice. Stir until combined. Cook about 5 hours on high heat.
Number of Servings: 4
Recipe submitted by SparkPeople user CIOUID.
In the meantime, if you're using dried herbs, soak them in warm water for about 20 minutes then strain.
In a large skillet, fry onions and beef in a bit of canola just until they start to brown. Add turmeric, salt, pepper and stir. I add 3 dried limes that I poke holes in with a knife. If you are able to get the dried herb mixture you should also be able to get the dried limes. If not just use the juice (but don't add it yet).
Place meat and onions into the slow cooker with beans.
Place the skillet back on medium high heat and add a bit more oil. If using rehydrated herbs, squeeze out some of the water. Fry in the oil until you start to get a herby frying smell. About 10 minutes. Then add to the slow cooker.
Top with 4 cups of water and lime juice. Stir until combined. Cook about 5 hours on high heat.
Number of Servings: 4
Recipe submitted by SparkPeople user CIOUID.
Member Ratings For This Recipe
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CD13007578
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CRUISER2011
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IOWADEB
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ROYABOYA