Ghormeh Sabzi
A traditional, mouthwatering Persian stew with a little twist! Substituted with tender, fall-off-the-bone baby goat leg meat and true to the original spices including turmeric and dried Lemon Omani. A unique and hearty dish with subtle flavors and an insanely profound taste!
Servings: 8
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!