Instant Pot Ghormeh Sabzi
Instant Pot Ghormeh Sabzi is a fabulous dish that I converted from the this normal traditional Iranian dish. I can't begin to tell you how delicious this dish turned out.
While I was perusing Google for some new recipes to try out in my Instant Pot, I came across this Ghormeh Sabzi recipe from 196flavors.com. It looked so interesting, and beautiful!
I started reading all of the ingredients, and realized that I was missing out on three ingredients:
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You can easily get tumeric powder at your major grocery stores, or at Asian markets. It's truly a fabulous ingredient!
As far as the Fenugreek and Limu Omani goes, I had to buy them off of Amazon. They were a little more affordable then what I was thinking, so that totally made me happy! I was nervous at ordering these two ingredients at first because I wasn't sure of the flavor profile, and if I was ever going to use them again.
The Instant Pot Ghormeh Sabzi was Ah-mazing, and so much better than I was hoping for. So, I'll totally being using the fenugreek and limu omani again! SCORE!
Instant Pot Ghormeh Sabzi Weight Watchers – Only 6 SmartPoints!
There's only 6 FreeStyle Points in this Instant Pot Ghormeh Sabzi Recipe. The serving size is 1 cup! What's better is that this is great served over rice. If you use brown rice, you can have 1/2 a cup (only 3 FreeStyle Points), and then you have a fabulous 9 FreeStyle point meal!
The meal is healthy, delicious, and will keep your tummy completely content.
Here's a small warning, if you don't like cilantro…the you might not like this Instant pot Ghormeh Sabzi dish. HOWEVER, I will add that the flavors from the limu omani and fenugreek help to cover the taste of the cilantro, but you still taste it just a little bit. The cilantro adds a nice polite undertone flavor profile.
I didn't eat any rice with the Instant Pot Ghormeh Sabzi. I just enjoyed it by itself, and enjoyed all of the fabulous flavors. Plus, I wanted to keep my points on the lower side of life.
Instant Pot Ghormeh Sabzi Recipe
There's a lot of different variations to add to this Instant Pot Ghormeh Sabzi recipe! Some add kale, turnip greens, and other types of leafy greens; however, that's not really a traditional aspect of the dish.
You can also serve this with yellow split-peas, and if you don't have green onions then you can always use leeks.
I made this dish with beef stew meat, but you can also use lamb meat! If you are using lamb and are worried about the points — DON'T! Lamb meat has about the same amount of points as the beef does!
Here's a tip: before adding your beef into it, please be sure to try to trim off as much fat as you can.
I hope you enjoy this as much as I did! Let me know how it turned out for you.
More Instant Pot Recipes To Enjoy!
- Instant Pot Wine
- Instant Pot Pineapple Chicken
- Instant Pot Peanut Butter Chocolate Lava Cake
- Instant Pot Chicken Parmesan
- Instant Pot Bacon and Pinto Beans
- Instant Pot Chicken Enchilada (Light)
Instant Pot Ghormeh Sabzi
Ingredients
- 1 1/2 lb lamb or beef stew meat cubed
- 1 cup dark red kidney beans drained
- 1 large yellow onion finely chopped
- 4 bunches parsley leaves only
- 1 bunch cilantro leaves only
- 4 leeks diced
- 1 tablespoon dried fenugreek or 1 bunch fresh fenugreek
- 4 dried black limes limoo amani , or 4 tablespoons lemon juice
- 1 tablespoon turmeric
- 1 tablespoon salted butter
- sea salt
- cracked Black Pepper
- 1 cup water i used hot water to help build pressure
Instructions
- Turn your Instant Pot on sauté mode. Add butter and yellow onion. Cook for approximately 2 minutes.
- Add your meat, and then all remaining ingredients. Just be sure that the meat is on the bottom. I added the kidney beans last on top of the all of the ingredients.
- Close your lid and lock in place, and close the vent.
- Place on High manual pressure for 15 minutes and let it NPR for about 18 to 20 minutes.
- Once done, release any remaining pressure. Remove lid at any angle to ensure you're not dripping on yourself by accident. Give it a good stir.
- Serve and enjoy!
I don’t eat mammals. Have you made this with chicken? I guess I could cook it less. Is the fenugreek in leaf form? I have lots of the seeds.
thanks for a great blog of recipes!! Bless you for taking on so much and taking care of your sister as well.
Jana
Hi Jana! I haven’t made this with chicken just yet, but I’m sure it would turn out just fabulous…and what a great idea!
David, are the kidney beans dry or canned? If they’re dry (uncooked), do you pre-soak them? I would love to try this recipe and see how the fried parsley and cilantro turn out, but I am confused about the beans. Thanks!
I used canned beans with this recipe. I apologize if that wasn’t clear enough, and I will update the recipe to help reflect that. I hope you enjoy it! It was totally delicious!
Black limes. Do you eat those after the meal is cooked or remove them from the served dish?
You can do either or!
Instead of fenugreek I use spinach and and fresh dill. I don’t use cilantro. I learned to cook this dish from my Iranian mother-in-law when I was over in Tehran.