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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the vegetable oil in a large pot and sauté the onion until golden.
Add turmeric and the meat. Cook until the meat is lightly browned.
Add the chopped herbs and sauté for 10–15 minutes.
Add the cooked kidney beans and water.
Pierce the dried limes with a fork and add them to the stew.
Season with salt and black pepper.
Cover and simmer on low heat for about 1½–2 hours, until the meat is tender and the stew is thick and aromatic.
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For a more intense flavor, soak the dried limes in warm water for 10 minutes before adding to the stew.
Can I use canned kidney beans?
Yes, canned kidney beans can be used. Just make sure to rinse and drain them before adding to the stew.
What herbs are traditionally used in Ghormeh Sabzi?
Traditionally, a mix of parsley, cilantro, and fenugreek is used.
Can I make this stew vegetarian?
Yes, you can omit the meat and add more beans or tofu for a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
What can I serve with Ghormeh Sabzi?
It is traditionally served with Persian saffron rice.
