Ghormeh Sabzi (Persian Herb Stew)
Ghormeh Sabzi (Persian Herb Stew)
Ingredients
For the Lamb/Beef
- 1 pound lamb or beef stew meat, cut into 1-inch cubes
- 1 yellow onion, large, finely chopped
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil
For the Herbs and Beans
- 2 cups fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1/4 cup fresh fenugreek leaves, chopped (or 1 tablespoon dried fenugreek leaves)
- 1/2 cup fresh chives or green onions, chopped
- 3 dried Persian limes (limoo Omani), pierced several times
- 1/2 cup red kidney beans, dried, soaked overnight and cooked, or 1 (15-ounce) can, rinsed and drained
- 4 cups water
- 2 tablespoons vegetable oil, for sautéing herbs
For Serving
- 4 cups cooked basmati rice
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the lamb or beef stew meat and brown on all sides, about 5-7 minutes. Remove the meat and set aside.
⏱️ 7 min
- 2
Add the chopped onion to the same pot and sauté until softened and translucent, about 5-8 minutes. Stir in the turmeric powder, salt, and black pepper, cooking for another minute until fragrant.
⏱️ 8 min
- 3
Return the browned meat to the pot. Add 4 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
⏱️ 60 min
- 4
While the meat is simmering, prepare the herbs. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped parsley, cilantro, fenugreek leaves, and chives (or green onions). Sauté the herbs for 15-20 minutes, stirring frequently, until they are dark green and much of their moisture has evaporated. This step is crucial for the stew's flavor.
⏱️ 20 min
- 5
After the meat has simmered for 1 hour, add the sautéed herbs, pierced dried Persian limes, and cooked kidney beans to the pot. Stir well to combine.
⏱️ 5 min
- 6
Bring the stew back to a gentle simmer, then reduce heat to low, cover, and continue to cook for another 1 1/2 to 2 hours, or until the meat is very tender and the stew has thickened. Stir occasionally to prevent sticking. Adjust seasoning with salt and pepper if needed.
⏱️ 120 min
- 7
Remove the dried Persian limes before serving, if desired. Serve hot with fluffy basmati rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ghormeh Sabzi (Persian Herb Stew)
Ingredients
For the Lamb/Beef
- 1 pound lamb or beef stew meat, cut into 1-inch cubes
- 1 yellow onion, large, finely chopped
- 1 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil
For the Herbs and Beans
- 2 cups fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1/4 cup fresh fenugreek leaves, chopped (or 1 tablespoon dried fenugreek leaves)
- 1/2 cup fresh chives or green onions, chopped
- 3 dried Persian limes (limoo Omani), pierced several times
- 1/2 cup red kidney beans, dried, soaked overnight and cooked, or 1 (15-ounce) can, rinsed and drained
- 4 cups water
- 2 tablespoons vegetable oil, for sautéing herbs
For Serving
- 4 cups cooked basmati rice
Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the lamb or beef stew meat and brown on all sides, about 5-7 minutes. Remove the meat and set aside.
⏱️ 7 min - 2
Add the chopped onion to the same pot and sauté until softened and translucent, about 5-8 minutes. Stir in the turmeric powder, salt, and black pepper, cooking for another minute until fragrant.
⏱️ 8 min - 3
Return the browned meat to the pot. Add 4 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
⏱️ 60 min - 4
While the meat is simmering, prepare the herbs. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped parsley, cilantro, fenugreek leaves, and chives (or green onions). Sauté the herbs for 15-20 minutes, stirring frequently, until they are dark green and much of their moisture has evaporated. This step is crucial for the stew's flavor.
⏱️ 20 min - 5
After the meat has simmered for 1 hour, add the sautéed herbs, pierced dried Persian limes, and cooked kidney beans to the pot. Stir well to combine.
⏱️ 5 min - 6
Bring the stew back to a gentle simmer, then reduce heat to low, cover, and continue to cook for another 1 1/2 to 2 hours, or until the meat is very tender and the stew has thickened. Stir occasionally to prevent sticking. Adjust seasoning with salt and pepper if needed.
⏱️ 120 min - 7
Remove the dried Persian limes before serving, if desired. Serve hot with fluffy basmati rice.
⏱️ 5 min