Persian Herb Stew (Ghormeh Sabzi) recipe

Persian Herb Stew (Ghormeh Sabzi)

by @marinaasem
Prep Time
10min
Cook Time
3hr 0min
Total Time
3hr 10min

A traditional Persian stew made with a variety of fresh herbs, tender beef, and dried limes, creating a rich and flavorful dish.

Ingredients

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

How to make Persian Herb Stew (Ghormeh Sabzi)

  1. Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the onion and cook, stirring until deep golden brown, about 10 to 15 minutes.

    Step 1.1: Heat 2 tablespoons of oil in a large pot over medium-high heat
  2. Stir in the turmeric and cook for 1 to 2 minutes.

  3. Add the chuck cubes and cook until coated in turmeric and browned on all sides, about 8 to 10 minutes.

    Step 1.1: Add the chuck cubes and cook until coated in turmeric and browned on all sides, about 8 to 10 minutes
  4. In a separate pot, heat the remaining 2 tablespoons of oil over medium heat. Add the spinach, green onions, parsley, cilantro, chives, and fenugreek leaves. Cook and stir until deep dark green in color, about 5 to 10 minutes.

    Step 1.1: In a separate pot, heat the remaining 2 tablespoons of oil over medium heat
  5. Stir the spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in the lemon juice.

  6. Reduce heat, cover, and simmer the stew until the greens soften, about 1 hour.

  7. Pierce the dried limes with a fork and add to the stew.

    Step 1.1: Pierce the dried limes with a fork and add to the stew
  8. Continue simmering until the chuck is tender, about 30 minutes to 1 hour. Stir in the red kidney beans and cook until the flavors combine, about 30 more minutes.

    Step 1.1: Continue simmering until the chuck is tender, about 30 minutes to 1 hour
  9. Discard the dried limes before serving.

Tips & Tricks

  1. For a more intense flavor, let the stew sit overnight in the refrigerator and reheat before serving.

  2. Adjust the amount of water based on your desired consistency.