Beef and Herb Ghormeh Sabzi
Beef and Herb Ghormeh Sabzi
Ingredients
For the Beef
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Herb Mixture
- 2 cups parsley, finely chopped
- 1 cup cilantro, finely chopped
- 1/2 cup fenugreek leaves, dried, or 1 cup fresh, finely chopped
- 1/2 cup scallions, finely chopped (green parts only)
- 1 cup spinach, finely chopped
- 1/4 cup vegetable oil
For the Stew Base
- 1 yellow onion, large, finely chopped
- 3 dried Persian limes (limoo Omani), pierced several times
- 1 can kidney beans, 15-ounce, rinsed and drained
- 4 cups water, hot
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Season the beef stew meat with 1/2 teaspoon turmeric, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef on all sides, working in batches if necessary, to avoid overcrowding the pot. Remove the browned beef and set aside.
⏱️ 10 min
- 2
In the same pot, add the finely chopped yellow onion and sauté over medium heat until softened and translucent, about 5-7 minutes. Return the browned beef to the pot.
⏱️ 10 min
- 3
While the onion is cooking, prepare the herb mixture. In a separate large skillet, heat 1/4 cup of vegetable oil over medium heat. Add the finely chopped parsley, cilantro, fenugreek leaves, scallions, and spinach. Sauté the herbs, stirring frequently, until they are dark green and most of their moisture has evaporated, about 15-20 minutes. This step is crucial for developing the stew's characteristic flavor and color.
⏱️ 20 min
- 4
Add the sautéed herb mixture to the pot with the beef and onions. Stir well to combine. Add the pierced dried Persian limes and hot water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours, or until the beef is tender.
⏱️ 90 min
- 5
After 1 1/2 hours, add the rinsed and drained kidney beans to the stew. Continue to simmer, covered, for another 30 minutes to allow the flavors to meld and the beans to heat through.
⏱️ 30 min
- 6
Taste the Ghormeh Sabzi and adjust salt and black pepper as needed. The stew should have a rich, slightly sour, and deeply savory flavor. Serve hot with steamed basmati rice.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Beef and Herb Ghormeh Sabzi
Ingredients
For the Beef
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Herb Mixture
- 2 cups parsley, finely chopped
- 1 cup cilantro, finely chopped
- 1/2 cup fenugreek leaves, dried, or 1 cup fresh, finely chopped
- 1/2 cup scallions, finely chopped (green parts only)
- 1 cup spinach, finely chopped
- 1/4 cup vegetable oil
For the Stew Base
- 1 yellow onion, large, finely chopped
- 3 dried Persian limes (limoo Omani), pierced several times
- 1 can kidney beans, 15-ounce, rinsed and drained
- 4 cups water, hot
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Season the beef stew meat with 1/2 teaspoon turmeric, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef on all sides, working in batches if necessary, to avoid overcrowding the pot. Remove the browned beef and set aside.
⏱️ 10 min - 2
In the same pot, add the finely chopped yellow onion and sauté over medium heat until softened and translucent, about 5-7 minutes. Return the browned beef to the pot.
⏱️ 10 min - 3
While the onion is cooking, prepare the herb mixture. In a separate large skillet, heat 1/4 cup of vegetable oil over medium heat. Add the finely chopped parsley, cilantro, fenugreek leaves, scallions, and spinach. Sauté the herbs, stirring frequently, until they are dark green and most of their moisture has evaporated, about 15-20 minutes. This step is crucial for developing the stew's characteristic flavor and color.
⏱️ 20 min - 4
Add the sautéed herb mixture to the pot with the beef and onions. Stir well to combine. Add the pierced dried Persian limes and hot water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 1/2 hours, or until the beef is tender.
⏱️ 90 min - 5
After 1 1/2 hours, add the rinsed and drained kidney beans to the stew. Continue to simmer, covered, for another 30 minutes to allow the flavors to meld and the beans to heat through.
⏱️ 30 min - 6
Taste the Ghormeh Sabzi and adjust salt and black pepper as needed. The stew should have a rich, slightly sour, and deeply savory flavor. Serve hot with steamed basmati rice.
⏱️ 10 min