Short Rib Gormeh Sabzi made by Chef Einat Admony
This was one of the most common dishes in my house growing up -- a Persian staple passed on to my mother from a long line of tradition around the table.
|SERVES||4 to 6|
|PREP TIME||45 MIN|
|COOK TIME||3 HOURS|
- 4-5 lbs. short rib, bone-in
- 2 Tbsp vegetable oil
- Kosher salt and black pepper to taste
- 1 large yellow onion, chopped
- 2 cloves garlic, smashed
- 1.5 Tbsp fenugreek leaves, dry
- 1 can chickpeas, drained
- 1.5 tsp cumin
- 1/2 tsp turmeric
- 1/3 lb. baby spinach
- 1.5 cups cilantro, chopped
- 1 cup parsley, chopped
- 1 cup dill, chopped
- 1/3 cup mint, chopped
- 2 Persian limes, cracked
- 1 tsp sugar
- 1/3 cup lemon juice, fresh
- 1 Qt chicken stock
- Cilantro, parsley, dill, and mint, picked for garnish
- Bring the short rib to room temperature and preheat the oven to 325 °F.
- Once climatized, add vegetable oil to All Clad Dutch Oven over high heat. Sprinkle salt and pepper on the short rib and sear well -- work in batches to maintain a high temperature for searing and reserve.
- In the same pot, reduce to medium-high heat and sauté onions until soft and translucent.
- Reduce to medium heat, add garlic, fenugreek leaves, cumin, and turmeric, and sauté until fragrant, 1-2 mins.
- Add the spinach, cilantro, parsley, dill, mint, dried limes, and sugar and sauté another 2 minutes.
- Finally, add the lemon juice, chicken stock, and season to taste, noting that the sabzi will reduce -- gently nestle seared short ribs in the mixture and cover the pot with a tight-fitting lid or aluminum foil.
- Transfer to the preheated oven and set a timer for 2.5 hours, then adding chickpeas before the final 15-30 minutes in the oven.
- Garnish with mix of cilantro, parsley, dill, and mint, and serve with Tahdig rice.
Pair with my Tahdig rice recipe for a complete meal
Chef Einat Admony, known as the ultimate balaboosta (meaning "perfect housewife" in Yiddish) is the James Beard-nominated chef and owner of Balaboosta, the fine-dining Middle Eastern & Israeli restaurant and the beloved fast-casual falafel chain, Taïm. Admony is a pillar of the international Israeli cooking community. Her food tells an intricate story of strong immigrant roots and living the American Dream. Having grown up in Tel Aviv, she served as a cook in the Israeli Army before traveling to Europe to work in kitchens and eventually landing in New York City as an ambitious young chef. After 15+ years of leading the New York culinary scene and establishing multiple restaurants, Admony continues to innovate and inspire with elevated yet comforting homestyle cooking from her childhood. Admony is a double-time champion and competitor of Food Network’s Chopped and Throwdown! with Bobby Flay. She has been featured by The New York Times, Bon Appetit, HuffPost, Forbes, among many others. Admony has authored two cookbooks with Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient of the Great Immigrants award from Carnegie Corporation of New York for exemplary contributions to American life. Outside of leading several expanding food businesses, Admony can be found at home in Brooklyn or at her country house in the Hudson Valley, cooking for her two children, Liam and Mika, her husband and business partner, Stefan Nafziger, and a steady stream of dinner party guests
To learn more about this chef, please visit their website at chefeinat.com