Serve this stew filled with delicious aromatic herbs with basmati rice. The aroma this dish brings to the house instantly presences us to family Shabbat dinners. My mom’s gourmeh sabzi is the best – you can ask anyone who knows her. Noush-ie-jan!
Make it vegetarian by substituting a jar of artichoke hearts instead of the meat – but don’t add them until the last 15 minutes.
Ingredients for the sabzi OR buy pre-made frozen "fried sabzi, gourmeh sabzi" at your mediterranean grocery store - it is definitely worth it if you can find it!:
- 5 bunches Italian parsley
- 20 scallions
- 2 bunches cilantro
- 1 bunch fresh fenugreek OR 1 tbsp dried fenugreek leaves
- 2 lb. cow neak or chuck 1-1 1/2 inch cubes (or 1 jar artichoke hearts)
- 1 16- oz can red kidney beans washed and drained
- 4-5 dried limes mediterranean grocery store, cracked open
- 1 medium onion chopped or in thin half-moons
- 1 lemon juiced
- 1/4 tsp turmeric
- 2 +2 tbsp canola oil
- Optional: a few strings of saffron
- Salt and pepper
If making your own sabzi, clean and dry the sabzi ingredients. Chop very small and sautee in 2 tbsp canola oil 5-10 minutes on high heat.
Sautee the onion in 2 tbsp canola oil until translucent over medium-high heat.
Add the washed, drained, and dried meat. Add the tumeric, salt, and pepper. Cook until browned on all sides. (If making it vegetarian, don't add the artichokes until the after step 4.)
Add 4 cups hot water, sabzi (or frozen sabzi), washed and drained kidney beans, dried limes lemon juice. Bring to boil. Simmer for 90 minutes. (If making it with artichokes instead of meat, only simmer for 20 minutes.)
Optional: Before serving, add the saffron and mix.
Serve with basmati rice.