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
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.
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
