Elli Bakhtiar-Gharbi (amazing banker turned founder of Grip Pilates was the first of my friends to invest in a Thermomix.

I am so grateful to Elli for introducing me to the staple Iranian stew Gormeh Subzi. It was only quite recently when I was helping Elli to adapt her Iranian dishes for the Thermomix that I discovered the “green” was not spinach at all.

It is large bunches of parsley, coriander, mint, fenugreek and dill that give the stew the deep verdant hue. That explains why Persian, Middle Eastern produce stores like MiladGreen Valley and Phoenicia always have an abundant supply of said herbs on offer. Just think of all the amazing beneficial properties you are putting in your body when you eat this delicious dish!

The Thermomix chops the herbs in a matter of seconds making this rather labour intensive dish so simple. The best way is to drop the herbs, stalks, leaves and all through the hole in the lid onto the running blade at speed 8. This a also a neat way of chopping garlic, ginger and lemongrass!

Traditionally the herbs are cooked for quite awhile (some recipes talk of frying herbs till almost browned) and (often made with red meat) the dish is then stewed on the stove or in the oven for 2- 4 hours. My version, made with chicken thighs and tinned or pre-cooked black eyed peas is only cooked for 20-25 minutes. And again, traditionally leeks are used instead of onions… So forgive me in advance – I love it this way; it tastes as fresh and vibrant as it looks as it is perfectly temperature controlled.




600g onions peeled & halved/quartered

300g water

1/2 tsp salt


4-6 skinless boneless chicken thighs, chopped into bite sized pieces

1/2 tsp salt

1/4 tsp black pepper, ground

1/4 tsp paprika

1/4 tsp tumeric powder

5g extra virgin olive oil


1 large bunch each:

parsley, coriander, dill, fenugreek, mint

15g extra virgin


400g cooked kidney, cannellini or black eyed beans



1 tsp cinnamon

1/2 tsp tumeric

1 tsp garam masala

1 or 2 * dried limes pricked all over

1/2 to 1 tsp salt

Black pepper

1. Place ingredients A in TM bowl. Cook 30mins, 100C, speed 2.

2. Whilst the onion cooks, mix Ingredients B together. Heat a frying pan and when hot, flash fry the chicken till nicely browned. Set aside.

NOTE: when the TM6 arrives on 17th June 2019, you can brown meat in the Thermomix as the new model reaches a much higher temperature: 160C (the highest in the TM5 is 120C).

3. When the onion if done, blend it for 1 minute, Speed 5 gradually increasing to speed 10. Pour into a container and set aside.

4. Without washing TM bowl, without the measuring cup, set the blade running at speed 8 and push large handfuls of herbs (see ingredients C) through the hole in the lid. Use the spatula to scrape herbs from sides of the bowl whilst the blade is running (see video above).

5. Scrape down sides of TM bowl. Weigh in 15g of oil. Cook the herbs 3 minutes, 100C, speed 2.

6. Add the reserved onion “stock”. Add Ingredients E. Cook 10 mins, 100C, speed 2.

7. Add the browned chicken and Ingredient E (beans) to the TM bowl.

and cook a further 10 minutes, 100C, speed 2 on REVERSE.

8. Optional: Whilst the stew is cooking, I often wash, dry and season with salt, pepper and paprika and lightly toss in olive oil. Without washing the pan the chicken was fried in, i flash fry the okra.

9. Optional: transfer the stew to a serving bowl and keep warm.

Rinse TM bowl. On Cookidoo find and cook the Taste of India Cumin Rice – it is the perfect side!

*dried limes are a traditional condiment and add a lively depth of flavour. I have often made this stew without the lime (which my children prefer) and it is still absolutely delicious.


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