Persian cuisine is a treasure trove of rich, aromatic dishes that celebrate the harmony of herbs, spices, and slow-cooked goodness. Among these, Ghormeh Sabzi holds a special place as a beloved stew that’s both soulful and satisfying. Traditionally made with lamb or beef, this recipe takes a bold twist by featuring tender, self-hunted venison, making it a truly unique homage to this classic dish.

Ghormeh Sabzi, which translates to “stewed greens,” dates back centuries and is known for its distinctive medley of fresh herbs, tangy flavors, and hearty ingredients. It’s a dish that unites family and friends, embodying the warmth of Persian hospitality. In this version, the earthy, rich flavor of venison elevates the dish while staying true to its herbaceous roots.

But what truly sets this recipe apart is the pairing with Castor River Farms Jasmine Rice. This premium rice, known for its fragrant aroma and fluffy texture, serves as the perfect base to soak up the bold flavors of the stew. Cooking the rice with warm spices like cloves and cinnamon infuses it with subtle notes that beautifully complement the stew’s complex profile.

This recipe is surprisingly easy to make, thanks to the use of a pressure cooker or slow cooker. Whether you’re an adventurous eater or just looking to try something new, this dish is a perfect way to explore the culinary world from your own kitchen. Ready to get started? Let’s dive into this herbaceous venison stew served over spiced jasmine rice—it’s a meal you’ll come back to again and again.

Venison Persian Stew – AKA- Ghormeh Sabzi

Ingredients

For the Stew

1/4 cup avocado oil

1 1/2 pounds version, cut into 1/2 inch cubes

1/2 cup red wine

1 yellow onion, chopped

3 tablespoons minced garlic

1 1/2 teaspoons salt

1 teaspoon ground black pepper

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1 teaspoon sumac

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon red pepper flakes

Zest of 1 lemon

Juice of 1 lemon

1 14-ounce can fire roasted tomatoes

1 cube beef bouillon

1 14-ounce can cannellini beans, drained (can use kidney beans too)

2 cups baby spinach

1/2 cup fresh cilantro, chopped

1/2 cup fresh parsley, chopped

1/4 cup chives, chopped

1/4 cup fenugreek leaves, chopped fine (optional)

Goat cheese crumbles, for serving

Fresh mint, chopped, for serving

For the rice

1 cup Castor Rice Jasmine Rice

2 cups chicken broth

3 tablespoons butter

5 whole cloves

1 cinnamon stick

Directions:

1. In a cast iron skillet set over high heat, add the avocado oil. When the pan is hot add the cubed venison. Brown the venison cubes on all sides. Then remove the beef and place into the bowl of a pressure cooker or slow cooker.
2. With the cast iron skillet still on the heat, add the red wine. Then use a wooden spoon to scrape the fond off the bottom of the skillet. Then add the onions and cook until the onions are golden brown. Once the onions are golden brown add the garlic, salt, pepper, turmeric, cinnamon, sumac, cumin, paprika, and red pepper flakes. Stir everything together, and cook for about 1 minute. Then add the onion mixture to the bowl of the pressure cooker or slow cooker.
3. To the bowl of the pressure cooker or slow cooker  with the meat and onions add the lemon  zest, lemon juice, canned tomatoes and beef bouillon. Stir to mix everything together. Cook the stew in a pressure cooker for 35 minutes or in a slow cooker on high for 4 hours.
4. Once the stew has cooked, add the beans, spinach, cilantro, parsley, chives, and fenugreek to the stew. In the pressure cooker bring the stew to a boil and cook for 5 minutes. In the slow cooker cook the stew for an additional 20 minutes on high.
5. While the stew finishes cooking, cook the rice. Add the rice, broth, butter, cloves and cinnamon to a pot. Bring the mixture to a boil, then reduce the heat to low cover the pot with a lid, then cook for about 20 minutes or until the broth is fully absorbed and the rice is fully cooked. Once cooked remove the cloves and cinnamon stick.
6. Serve the stew hot over the rice, then garnish with crumbled goat cheese and fresh mint.