Persian food. One of my favorite cuisines to cook and eat. And I might add, both my daughters, Sameen and Farheen seem to love the subtle spices and aromas of several such dishes. Ghormeh Sabzi is traditionally cooked with either boneless beef or lamb stew meat. However, being Hyderabadi and all, I could not resist trying to recreate this dish with baby goat leg meat and it turned out so delicious, even beyond my expectations. My mom makes this amazing ‘Palak Gosht’ dish (Spinach and Meat) using baby goat leg meat and I wanted to stay true to those familiar textures, but at the same time, incorporate the unique Ghormeh Sabzi flavors, and it effortlessly worked! Better yet, I also used the InstaPot for the entire process of cooking this Persian fusion stew. Finger-licking good I must say!
I think that cooking and seasoning in layers is THE technique to use when preparing this recipe so the final amalgamation and taste does justice to all the ingredients used. Really, the spices are so few (salt, pepper, turmeric and Lemon Omani), yet the taste is so insanely profound. The InstaPot does make the process so smooth and fairly easy, so as long as you combine the ingredients step-by-step (and not just toss everything in together). Also, I switch back and forth between the ‘Saute’ and ‘Pressure Cook’ modes.
Ghormeh Sabzi
Ingredients
- 1.5 lbs baby goat leg medium pieces trimmed, rinsed and dried
- 16 oz Ghormeh Sabzi herbs *frozen/prepackaged (fried)
- 2 cups fresh baby Spinach
- 2 tbsp dried Lemon Omani *finely crushed
- 3 whole Lemon Omani
- 1 tsp turmeric powder
- 3 tsp Kosher salt *or to taste
- 1 tsp black pepper powder
- 1 large yellow onion *chopped
- 1 medium red onion *chopped
- 4 tbsp grape seed oil
- 15 oz red kidney beans *rinsed and drained
Instructions
- Take out the Ghormeh Sabzi frozen/prepackaged herbs to thaw several hours prior to cooking (or if using the dried Ghormeh Sabzi herbs, then soak in water for 1-2 hours, then drain completely and pat dry before using). Set InstaPot to 'Saute' mode (medium heat). Once hot, add 2 tbsp grape seed oil and all the chopped onions. Mix well and saute for 10-12 minutes until onions are light golden brown. Now add the meat and coat well with the onions and continue to saute for an additional 5-7 minutes until meat changes color. Now add 1.5 tsp Kosher salt, 1 tsp black pepper powder and 1 tsp turmeric powder and mix well and saute for an additional 4-5 minutes. Add 1 1/2 cups of water, mix well, change InstaPot mode to 'Pressure Cook' for 50 minutes (set timer on InstaPot using the knob), properly close the lid (engage and turn to close).
- Carefully press the vent button on the InstaPot once timer is done (I wait and let rest for 5 or so minutes before venting the pressure). Once all pressure is released, twist the lid and uncover the pot. Meat will be very tender at this point (which is what we want)! Switch mode back to 'Saute' (for about 12 minutes timer) and now add the Ghormeh Sabzi herbs, add the fresh baby spinach leaves and mix well and saute for 5 minutes. Now add 2 tablespoons of the dried Lemon Omani powder and the 3 whole lemon Omani. Mix well. Add the remaining 1.5 tsp Kosher salt (or to taste) and the rinsed and drained red kidney beans. Carefully mix to combine, continue to saute for 6-7 minutes. Add remaining 2 tbsp of grape seed oil, mix, cover lid, turn mode back to 'Pressure Cook,' with timer set for 45 minutes. Let cook.
- Once timer is done, again carefully let rest for 5 minutes (with lid closed), then press button to vent pressure. Once pressure is released, twist and carefully uncover lid, set mode back to 'Saute' for 5 minutes (uncovered). Done!
- Make plain Basmati rice separately (or potato crusted Basmatic rice-recipe to follow soon). Ghormeh Sabzi is now ready to serve. Nosh Farm'aiye!