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

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

  • Prep

    25 m
  • Cook

    4 h 10 m
  • Ready In

    4 h 35 m
Jedigeek

Jedigeek

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 {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 1248 mg
  • 50%

Based on a 2,000 calorie diet

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.
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Reviews

sillyliza
2

sillyliza

4/26/2014

Delicious!

May
0

May

10/6/2014

I'm Persian and respect your recipe but as you have said it is not completely ghormeh sabzi. The main difference is that there are no potatoes in ghormeh sabzi and also the major herb is Fenugreek, which is very aromatic and should be used moderately. It also has leek in it and the herbs are all chopped and should be stir fried in a small amount of oil. This stew has a lot of green herbs in it so that's why the result should be completely green I have also attached a picture for ghormeh sabzi.

Teeka
0

Teeka

5/4/2014

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

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