🥘 Ghormeh Sabzi (Persian Herb Stew)
Photo by Nirvana
- Serves
- 4-6
- Prep Time
- 20 Minutes
- Cook Time
- 2 Hours
A fragrant and hearty Persian stew made with a unique mix of herbs, kidney beans, dried limes, and tender chunks of beef or lamb. Ghormeh Sabzi is one of Iran’s most beloved traditional dishes, often served with steamed basmati rice.
Ingredients
- 500 gram Beef sweet meat, cubed
- 1 liter Onion, finely chopped
- 3 tablespoon Vegetable oil
- 1 teaspoon Turneric powder
- To taste Salt and black pepper
- 1½ cup dried kidney beans (or 1 can, drained)
- 1 bunch parsley, finely chopped
- 1 bunch cilantro, finely chopped
- 1 bunch chives or green onions, finely chopped
- 1½ cup fenugreek leaves (dried or fresh)
- 3 piece dried Persian limes (limoo amani), pierced with a fork
- 4-5 cup Water
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Directions
- Step 1
Heat oil in a large pot over medium heat. Add chopped onions and sauté until golden.
- Step 2
Add turmeric and stir for another minute to release the aroma.
- Step 3
Add the beef cubes and cook until browned on all sides.
- Step 4
Add the kidney beans and pour in about 4–5 cups of water. Bring to a boil, then reduce to a simmer.
- Step 5
In a separate pan, sauté the chopped herbs (parsley, cilantro, chives, fenugreek) in a little oil for about 10–15 minutes until dark green and fragrant.
- Step 6
Add the sautéed herbs to the pot. Stir to combine.
- Step 7
Pierce the dried Persian limes with a fork and add them to the stew.
- Step 8
Cover and let simmer on low heat for about 2 to 3 hours, until the meat is tender and the flavors are well developed.
- Step 9
Season with salt and pepper to taste during the last 15 minutes of cooking.
- Step 10
Serve hot with steamed basmati rice.