Vegetable Stew
Ghormeh Sabzi (Vegetable Stew) With Iranian Tomato Paste
This food, which is prepared from a few simple ingredients such as meat, vegetables, red beans, etc., is one of the most delicious Iranian dishes and is the mainstay of most Iranian banquets and parties. Although it is easy to make Ghormeh Sabzi with tomato paste, not everyone can cook it well, so we usually know someone who can cook a well-established Ghormeh Sabzi as a first-class chef.
Ingredients Ghormeh Sabzi With Tomato Paste
- Green vegetables: 400 g
- Mutton thigh bone with bone or boneless beef: 350 g
- Red beans or pinto beans: two-thirds of a glass
- One large onion
- Five Dried Limes
- Oil as needed
- Tomato paste: a tablespoon
- Salt, pepper, and turmeric as needed
- One and a half cups of sour grape juice
Instructions of Vegetable Stew with Tomato Paste
- Fry the onions and meat: First, pour some oil in a large pot and when the oil is hot, add the onions and fry until golden brown. Then add the meat, turmeric, black pepper and salt and fry the meat on all sides for about 5 minutes. Now add the Royal tomato paste to the mixture and fry for a few more minutes. Frying the tomato paste will remove its rawness and give it a better taste.
- Fry the vegetables: In a separate pot, heat some oil on medium heat. Add all the chopped aromatic vegetables. Fry until they turn a very dark green color. This step is very important for flavor!
- Mix and cook: Add the roasted aromatic vegetables to the pot of meat. Add the water or broth with the Omani lemon to it and let it boil. When the mixture boils, reduce the heat, cover the pot, and let it simmer for at least 1.5 to 2 hours until the meat is half-cooked and tender.
- Add the red beans: Drain and rinse the red beans, then add them to the stew. Let the ingredients cook for about 30 more minutes. Adjust the salt if necessary.
- Final step: The vegetable stew should be thick and aromatic. If it is too watery, continue to simmer it without a lid on low heat until it reaches the desired consistency. After all the ingredients are fully cooked, you should let the stew cook for another half hour on very low heat so that it āmeltsā into the oil. It is better to remove the Omani lemons before serving so that it does not become bitter.
How to Serve the Stew
You can serve it hot with rinsed and boiled rice (crispy rice). This stew is great with yogurt, Shirazi salad, raw onions, or pickles.
Note: The vegetable stew will taste better the next day as the flavors will be more concentrated.
