Ghormeh Sabzi (Persian Herb Stew)
Soul-warming Persian herb stew loaded with dried limes, fresh herbs, spinach, tender beef chunks, and red kidney beans. Perfect served with fluffy basmati rice or tahdig.
Equipment
Ingredients
Main Ingredients
yellow onion (chopped)
1 piece
olive oil
90 ml
garlic (minced)
5 clove
kosher salt
1 tsp
ground turmeric
1 tsp
black pepper
1 tsp
beef stew meat (cut into 3.8 cm cubes)
680 g
chicken bouillon cube
1 piece
water
950 ml
dried limes
5 piece
cilantro (finely chopped)
1 bunch
parsley (finely chopped)
1.5 bunch
baby spinach (finely chopped)
340 g
green onions (finely chopped)
2 bunch
dried fenugreek
2 tbsp
red kidney beans (rinsed, drained)
400 g
lemon juice (fresh)
15 ml
Instructions
Sauté onions and aromatics
Heat 3 tablespoons olive oil in a 6-quart Dutch oven over medium heat. Add chopped onions and sauté for 5 minutes until slightly golden. Add minced garlic, ground turmeric, and black pepper. Sauté for another 30 seconds.
Brown the meat
Add beef stew meat to the pot. Brown the meat for 5-7 minutes until seared on all sides. Season with salt, add the bouillon cube and 4 cups of water. Increase heat to high, bring to a simmer, then reduce to low and simmer uncovered for 1 hour.
Add dried limes
Poke holes in the dried limes with a fork or knife. Add them to the meat mixture and stir. Cover the pot with a lid, leaving a small sliver to vent, and simmer for 1 hour.
Sauté the herbs
When 20 minutes remain on the meat simmer, heat 3 tablespoons of oil in a separate 4-quart pan over medium heat. Add the finely chopped cilantro, parsley, baby spinach, and green onions. Sauté until most moisture is cooked off and vegetables are vibrant green, about 12-15 minutes. Add dried fenugreek for the last 2 minutes of cooking.
Combine and simmer
Add the sautéed herb mixture to the meat along with the drained kidney beans. Stir to combine. If the stew looks dry, add ½-1 cup water. Bring to a simmer and cook for 1 hour, partially covered. Remove dried limes and set aside if serving with stew.
Finish and serve
Check if meat is tender by piercing with a paring knife. If not tender, cook another 30 minutes. If tender, simmer uncovered on medium-low for 15 minutes to thicken. Add lemon juice. Taste and adjust salt, pepper, and lemon as desired. Serve warm with tahdig or basmati rice and Shirazi salad.
Original recipe
Storage
Remove dried limes before storing to prevent bitterness. Stew tastes even better the next day.
Notes
• Can be prepared a day ahead: clean, dry, and chop herbs in advance
• Stew meat alternatives: chuck roast or round eye with connective tissue
• Remove dried limes after 2 hours maximum to prevent bitterness
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