Pomeranian Ghormeh Sabzi

Ingredients

In this Pomeranian adaptation of Ghormeh Sabzi, we incorporate local ingredients and flavors to give the dish a unique twist. Instead of using traditional Iranian spices like turmeric and cinnamon, we enhance the flavors with Pomeranian herbs such as marjoram and lovage. Additionally, we add a touch of sweetness by including dried fruits like prunes or raisins, which is not commonly found in the original Iranian version. We alse have the original recipe for Ghormeh sabzi, so you can check it out.

• 500g (1.1 lb) beef or lamb, cubed 500g (1.1 lb) beef or lamb, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup fresh dill, chopped 1 cup fresh dill, chopped
• 1 cup fresh parsley, chopped 1 cup fresh parsley, chopped
• 1 cup fresh chives, chopped 1 cup fresh chives, chopped
• 2 tablespoons dried marjoram 2 tablespoons dried marjoram
• 2 tablespoons dried lovage 2 tablespoons dried lovage
• 1 cup dried prunes or raisins 1 cup dried prunes or raisins
• Juice of 2 lemons Juice of 2 lemons
• Salt and pepper to taste Salt and pepper to taste
• 4 cups beef or vegetable broth 4 cups beef or vegetable broth

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the cubed beef or lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the fresh dill, parsley, chives, dried marjoram, and dried lovage. Cook for a few minutes until the herbs release their aroma.
4. 4.
   Add the dried prunes or raisins, lemon juice, salt, and pepper. Mix well to combine.
5. 5.
   Pour in the beef or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
6. 6.
   Serve the Pomeranian Ghormeh Sabzi hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Dried prunes or raisins — Soak the dried prunes or raisins in warm water for 10 minutes before adding them to the stew. This will help them rehydrate and become tender.

Tips & Tricks

• For a richer flavor, marinate the cubed meat in a mixture of lemon juice, salt, and pepper for 1-2 hours before cooking.
• If you prefer a thicker stew, you can add a tablespoon of flour or cornstarch mixed with water to the pot during the last 30 minutes of cooking.
• Adjust the amount of dried prunes or raisins according to your preference for sweetness.

Serving advice

Serve the Pomeranian Ghormeh Sabzi hot with steamed rice or crusty bread. Garnish with a sprinkle of fresh herbs for an extra burst of flavor.

Presentation advice

Present the Pomeranian Ghormeh Sabzi in a deep serving dish, allowing the vibrant green color of the herbs to shine through. Serve with a side of steamed rice or crusty bread for a complete and satisfying meal.