The Mehditach Family’s Ghormeh Sabzi Stew (Episode 10)

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In this episode, Elizabeth and Raya are in the kitchen for a showdown over the Middle Eastern staple ghormeh sabzi. This savory stew is gaining popularity in the US, but this family has been perfecting it for over fifty years. Who makes it better, mother or daughter?

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Ingredients

Gohrmeh Sabzi Stew

Boneless Beef Shank (2 lbs)

Cubed & Beef Bones (can find at your local Middle Eastern grocery store, can use Shank Bones)

Parsley (3 bunches, chopped)

Green Onion (2 bunches, sliced)

Frozen Shredded Spinach (1 package)

Dried Ghormeh Herb Mix (can find at your local Middle Eastern grocery store, includes dried fenugreek, green onions, and parsley)

Large Sweet Onion (rough chop)

Red Beans or Kidney Beans (1 can)

Dried Limes or Lemons (can find at your local Middle Eastern grocery store)

Olive or Vegetable Oil

Large Fresh Lemon (juiced)

Salt

Black Pepper

Water

Basmati Rice with Potato Tah-dig

Basmati Rice (3-4 c, Royal Chef’s Cut preferred)

Neutral Oil (like Canola, Vegetable, or Avocado)

Unsalted Butter (4 Tbsp)

Russet Potato (1, sliced lengthwise/long-side)

Kosher Salt (2-3 Tbsp)

Ground Turmeric Powder

Israeli Tomato and Cucumber Salad

Persian Cucumbers (10-12, cut into half-moons or diced)

Small Purple Onion (diced)

Chopped Parsley (3/4 c)

Extra Virgin Olive Oil (1/4 to 1/2 c)

Salt

Black Pepper

Large Lemon (1, juiced)

You may not need all of each ingredient

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Directions

For the Ghormeh Sabzi Stew:

1. Place cubed meat (silver skin and excess fat removed) and rough chopped onion in a 6 qt. pot. Pour water into pot until ingredients are just covered.
2. Bring to a boil. Let water reduce while continuously removing any scum that floats to the top.
3. When pot is almost dry, drizzle 2 Tbsp of oil and sauté until a brown crust forms. Add salt and pepper. Sauté for a few more minutes. Turn off heat. Add drained beans and frozen spinach. No need to thaw the spinach.
4. Finely chop parsley and green onion. Add 1/4 c oil to pan. Heat olive oil in a pan. Add parsley and green onion, 1 c or more of dried Ghormeh Sabzi Herb Mix, salt, and black pepper to taste. Sauté until crispy and browned.
5. Pour sautéed herbs into the pot with beef and spinach. Add water to cover just to the rim of the pot.
6. Pierce dried limes or lemons with a knife. Add to pot. They will bob in the water and that’s okay.
7. Squeeze or add 1/2 of the lemon juice into the pot. Add salt and seasoning to taste.
8. Let simmer for 2 hours.

For the Basmati Rice and Potato Tahdig:

1. Bring a 6-10 qt. pot of tap water to a boil. Add 2-3 Tbsp Kosher Salt.
2. Add Basmati Rice to boiling water and stir. Cook rice until al dente and drain into colander. Let dry completely. Do not rinse!
3. Dry out the pot and add about 1/4 inch of oil. Arrange long potato slices in a circle around the bottom of the pot. Sprinkle with salt, black pepper, and a pinch of turmeric.
4. Pour rice into pot and form into a pyramid shape. Top with a few pats of butter.
5. Cover the pot and wrap with a tea towel. Heat pot to medium-high. Cook for 15 minutes.
6. Reduce heat to medium-low and continue cooking for 45-60 minutes. Invert pot onto platter or spoon out rice and top with the potatoes and crunchy rice at the bottom of the pot.

For the Israeli Tomato and Cucumber Salad:

1. Combine cut veggies into a bowl.
2. Toss with Extra Virgin Olive Oil, Salt, Black Pepper, and half of the lemon juice. Add more lemon juice, salt and black pepper to taste.
3. Serve with a warm pita or persian Sangack bread with French Feta. Enjoy!