Ghormeh Sabzi (Persian Herb Stew)

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

Recipe Instructions

Step 1
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 2
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 3
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.
Step 4
Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
Step 5
Pierce dried limes with a fork; add to stew.
Step 6
Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
Step 7
Discard dried limes before serving.
Ghormeh Sabzi (Persian Herb Stew)
Ghormeh Sabzi (Persian Herb Stew)
Ghormeh Sabzi (Persian Herb Stew)
Ghormeh Sabzi (Persian Herb Stew)

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

Categories

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