Persian Herb Stew (Ghormeh Sabzi)

m
@marinaasem

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

Persian Herb Stew (Ghormeh Sabzi) recipe
Prep Time
10min
Cook Time
3hr 0min
Total Time
3hr 10min

Ingredients

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

How to make Persian Herb Stew (Ghormeh Sabzi)

  1. Step 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. Step 2

    Stir in the turmeric and cook for 1 to 2 minutes.

  3. Step 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. Step 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. Step 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. Step 6

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

  7. Step 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. Step 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. Step 9

    Discard the dried limes before serving.

Nutrition (per serving)

Calories

1686.0kcal (84.3%)

Protein

119.5g (100%)

Carbs

126.5g (46%)

Sugars

9.5g (19%)

Healthy Fat

83.5g

Unhealthy Fat

10.5g

% Daily Value based on a 2000 calorie diet

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.

FAQS

  1. What is the cooking process for making Persian Herb Stew (Ghormeh Sabzi)?

    To make Persian Herb Stew (Ghormeh Sabzi), start by heating oil in a large pot and cooking finely chopped onions until golden brown. Add turmeric and beef cubes, browning them for about 8 to 10 minutes. In a separate pot, sauté a mix of fresh herbs until dark green, then combine with the beef mixture. Add water to achieve a slurry consistency, season with salt and pepper, and simmer for about 1 to 2 hours until the beef is tender. Finally, stir in red kidney beans and serve after discarding the dried limes.

  2. Is Ghormeh Sabzi suitable for a gluten-free diet?

    Yes, Persian Herb Stew (Ghormeh Sabzi) is naturally gluten-free as it primarily consists of fresh herbs, beef, and beans. Just ensure that any additional ingredients or condiments you use are also gluten-free to maintain dietary compatibility.

  3. What can I use as a substitute for dried Persian limes in Ghormeh Sabzi?

    If you can't find dried Persian limes (limoo amani), you can substitute them with fresh lime juice or lemon juice. However, keep in mind that the flavor will differ slightly. You can also try using a small amount of tamarind paste for a similar tangy flavor.

  4. How should I store leftover Ghormeh Sabzi?

    To store leftover Persian Herb Stew, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions for up to 3 months. Just reheat thoroughly before serving.

  5. What dishes pair well with Ghormeh Sabzi?

    Ghormeh Sabzi pairs beautifully with steamed basmati rice, which helps soak up the rich flavors of the stew. You can also serve it with a side of Persian flatbread, yogurt, or a fresh salad to balance the meal. For a complete experience, consider adding pickled vegetables or a tangy cucumber salad.

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