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

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.

Step: 1

Mix diced potatoes and kidney beans in a slow cooker.

Step: 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.

Step: 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.

Step: 4

Stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.

Step: 5

Cook on High for 4 hours. Adjust salt as needed.

Per Serving: 298 calories; protein 27g; carbohydrates 21.6g; fat 11.9g; cholesterol 63.2mg; sodium 1248.1mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.