Ghormeh Sabzi | Meatballs (daei style)
Braised Herb Stew with meatballs | قرمه سبزی با گوشت قل قلی
Equipment
- Food Processor (optional)
Ingredients
- 1/2 -2/3 Cup Vegetable oil | Rooghane Sabzijat personal preference
- 1 Medium Yellow Onion | Piaz Zard thinly sliced
- 1 Clove Garlic | Seer graded
- 4-6 Bunch Parsley | Jafari chopped
- 1 Bunch Spinach | Esfenaj chopped
- 1/2 Bunch Cilantro | Geshniz chopped
- 2-3 Bunch Green Onion | Piazche chopped
- 1-1/3 Cup Red Kidney Beans | Loobia Ghermez canned
- 6 Piece Dried Lime | Limoo Amani
- 1 Bunch Leeks | Tarreh optional
- 1 tbs Leeks | Tarreh dried -optional
- 1/4-1.2 tsp Fenugreek | Shanbalileh optional
- 200-250 gram Beef | Gooshte Gaav ground
- 50-100 gram Lamb | Gooshte Barreh ground-optional
- 2-3 tbs. Salt | Namak personal prefference
- 1/2 tbs. Turmeric | Zardchoobeh
Instructions
PREPRATION
- Herbs | Thoroughly wash all the green herbs together. It’s Important to remove all the moisture and excess water from the herbs before you finely chop them. You can use a kitchen towel or paper towels to do this. Chop all the herbs together except the green onions (green onions are best chopped separately due to the slimy texture) once all the greens are chopped you can mix them together. Or use a food processor and chop all herbs (not too fine). This is faster and less messy if you own a food processor.
- Meat | In a medium bowl, mix both ground beef and lamb, add one teaspoon of salt with a pinch of turmeric and ground garlic. Ground onion optional.Now roll the meat mixture into small meatballs (approximately 1 inch in diameter). You can make it slightly larger if your meat has a higher fat ratio ( ( they will shrink in size when cooked).
- Onions | Finely chop the yellow onions.
COOKING
- Herbs | Place a medium to a large pot on the stove with medium heat. Immediately add all the herbs. Stir until all the excess moisture has evaporated. Add half a cup of canola oil and sear the herbs until they turn to very dark green (you do not want them burnt). This process brings out all the rich flavors of herbsAdd 1-1/2 of hot/boiling water to your herbs, and let it simmer until your meat is ready. On medium-low heat.
- Meat | Heat a medium frying pan and add ¼ cup canola oil – add the onions and sear them until they turn yellow/gold in color and soft in texture.Add the meatballs and cook the outer layer- add half a teaspoon of turmeric and mix it. Add enough hot water to cover the meatballs and let simmer for 3-5 minutes, so all the flavors get combined.
- Stew | Add the meat into the herbs pot on medium to high heat and stir the two so the ingredients and flavors touch each other. Add two cups of boiling water to the mixture (you don’t want it too watery) then bring the mixture to boil under high heat for a couple of minutes. Taste the stew and add salt, don't add too much, you can always add but you cannot remove. give the stew time to work its magic. ( Jaa biofteh). Lower it to medium-low heat with the lid on for 30-45 minutes. Poke holes to allow the stew juices to run through the lime. Add dried lime and your Kidney beans to your stew 20-30 minutes prior to serving. Make sure they are submerged in your stew.
SERVING & PLATING
- Ghormeh Sabzi gets tastier the longer it simmers and settles.Taste your stew and add salt and or fresh lime to bring out the flavors if needed. If you see a green oily top layer on your stew then you are spot on.When serving evenly distribute the meat and herbs. Add a couple of red-kidney beans on top to give it a beautiful contrast. Highly recommend using a white or light color dish.Now all you need is to serve it with beautiful Persian Polow (instructions) or Katteh ( instuctions )