Description
Ghormeh Sabzi is a classic Persian herb stew made with tender beef, kidney beans, fresh herbs, fenugreek, and tangy dried limes. Serve it over fluffy basmati rice for a rich and comforting dinner.
Ingredients
For the beef:
1 tablespoon vegetable oil
1 pound stewing beef, cut into 1.5 inch cubes
1 small onion, diced
1/2 teaspoon salt
1/2 teaspoon ground turmeric
For the herb stew:
2 tablespoons vegetable oil
2 bunches parsley, finely chopped
1 bunch spinach, finely chopped
1 bunch cilantro, finely chopped
1/2 teaspoon ground turmeric
1/2 tablespoon dried fenugreek
1/2 cup red kidney beans, soaked overnight, rinsed, and drained
2 cups water
2 dried limes
Salt and black pepper, to taste
For serving:
Cooked basmati rice
Instructions
1. Heat 1 tablespoon vegetable oil in a large pot over medium high heat.
2. Add the beef and brown it for 6 to 8 minutes, stirring as needed.
3. Stir in the diced onion and cook until softened.
4. Season the beef with salt and turmeric, then transfer the mixture to a plate and set it aside.
5. Heat the remaining 2 tablespoons vegetable oil in the same large pot over medium heat.
6. Add the parsley, spinach, and cilantro.
7. Cook the herbs for about 10 minutes, stirring often, until wilted and darker in color.
8. Stir in the remaining turmeric and dried fenugreek.
9. Return the beef and onion mixture to the pot.
10. Add the soaked kidney beans, water, and dried limes.
11. Bring the stew to a boil.
12. Reduce the heat to low, cover the pot, and simmer for 1 to 1 1/2 hours.
13. Stir occasionally until the beans cook through and the beef becomes tender.
14. For dried limes that stay more intact, add them during the final 30 minutes instead.
15. Taste the stew, then season with more salt and black pepper as needed.
16. Serve the Ghormeh Sabzi hot over basmati rice.
Notes
Soak dried kidney beans overnight so they cook evenly.
You may use canned kidney beans instead. Rinse and drain them, then add them during the final 15 minutes.
You may replace dried fenugreek with about 1 1/2 tablespoons fresh fenugreek.
If dried limes are unavailable, add 2 tablespoons lime juice or lemon juice.
The stew tastes even richer after it rests or sits overnight.
Serve with basmati rice, Persian Shirazi salad, Barbari bread, or pita bread.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freeze cooled portions for up to 3 months.
Thaw frozen stew overnight in the refrigerator.
Reheat gently on the stovetop for 5 to 10 minutes, stirring occasionally.
- Prep Time: 15 minutes, plus overnight bean soaking
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 312.1
- Sugar: 2.1 g
- Sodium: 711.6 mg
- Fat: 16.5 g
- Carbohydrates: 13.4 g
- Fiber: 4.9 g
- Protein: 30.3 g