Ghormeh Sabzi (Persian Herb Stew)

Ghormeh sabzi is a delicious Persian beef and kidney bean stew loaded with greens and fresh herbs like spinach, cilantro, fenugreek, and parsley.

• Preparation Time: 45 mins
• Cooking Time: 2 hr 25 mins
• Total Time: 3 hr 10 mins
• Calories: 344 Calories

Ingredients

• 1 lemon, juiced
• salt and ground black pepper to taste
• 1 teaspoon ground turmeric
• 1 large yellow onion, finely chopped
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 cup finely chopped green onions (green part only)
• 4 dried Persian limes (limoo amani), or more to taste
• 1.5 cups water, or more as needed
• 0.25 cup canola oil, divided
• 1.5 pounds boneless chuck roast, cut into 1 1/2-inch cubes
• 1.5 cups finely chopped spinach
• 0.5 cup finely chopped Italian flat-leaf parsley
• 0.25 cup finely chopped cilantro
• 0.25 cup finely chopped chives
• 0.25 cup finely chopped fenugreek leaves

Recipe Instructions

Step 1

Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.

Step 2

Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.

Step 3

Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.

Step 4

Pierce dried limes with a fork; add to stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes. Discard dried limes before serving.