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Pressure Cooker Ghormeh Sabzi

Pressure Cooker Ghormeh Sabzi

I use my pressure cooker a lot especially when I’m cooking Persian stews. Just like most stews ghormeh sabzi is scrumptious, but it takes a long time to cook. Using a pressure cooker shortcuts the process and saves you time and money. The cooking time in this recipe is based on my simple pressure cooker. If you have one of those fancy ones, make sure to follow its user manual for specific cooking directions.

If you don’t own a pressure cooker, use my ghormeh sabzi recipe for 2 servings or 6 servings. For a meatless Monday dinner, use my vegetarian ghormeh sabzi recipe. For slow cooking your ghormeh sabzi, I found this recipe on onionin.com, but I haven’t tested it since I don’t have the patience for slow cooking.

Pressure Cooker Ghormeh Sabzi

Prep time: 30 min
Cook time: 1 hour 30 min
Ready in: 2 hours
Yields: 4 servings

INGREDIENTS


3 bunches fresh parsley
2 bunches fresh green onions
1 bunch fresh cilantro
1 small bunch fresh or ½ tablespoon dried fenugreek
8 tablespoons olive oil divided
1 large onion chopped
1 pound flat iron roast cut into 1-inch cubes
½ teaspoon turmeric
1½ teaspoons salt
¼ teaspoon ground black pepper
2 cups water
4 Persian dried limes pierced with a fork
1 cup canned red kidney beans or 1/3 cup dry

INSTRUCTIONS

Cut off the stems of parsley, cilantro and fenugreek. Cut off the root ends of green onions. Wash, drain and chop all the herbs.

Heat 4 tablespoons of oil in a large frying pan. Add chopped herbs and cook over medium-high heat for about 20 minutes, stirring frequently. The herbs should become fragrant and deepen in color, but be careful not to burn them.

Heat the remaining oil in a medium-sized pressure cooker. Add onions. Cook for 5 minutes or until onions are slightly golden. Add meat and cook until browned. Stir in seasonings, herbs, limes and 2 cups water. If using dry beans, add them with the meat. Lock the pressure cooker lid securely into place and when the cooker is up to full pressure, reduce the heat to low and cook for about 50 minutes or until the meat is tender.

To release the pressure from the pot, move the pressure cooker from the stove to the sink and run cold water over the top side of the lid and pot until the all the pressure is released.

Add cooked beans and adjust seasoning to taste.