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Ghormeh Sabzi (Persian Herb Stew)
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Prep Time:
45 minutes
Cook Time:
145 minutes
Total Time:
190 minutes
Delicious Persian beef stew with loads of greens and fresh herbs like spinach, cilantro, fenugreek, and parsley - a culinary delight!
Ingredients:
  • 0.25 cup canola oil, divided
  • 1 large yellow onion, finely chopped
  • 1 teaspoon ground turmeric
  • 1.5 pounds boneless chuck roast, cut into 1 1/2-inch cubes
  • 1.5 cups finely chopped spinach
  • 1 cup finely chopped green onions (green part only)
  • 0.5 cup finely chopped Italian flat-leaf parsley
  • 0.25 cup finely chopped cilantro
  • 0.25 cup finely chopped chives
  • 0.25 cup finely chopped fenugreek leaves
  • 1.5 cups water, or more as needed
  • 1 lemon, juiced
  • 4 dried Persian limes (limoo amani), or more to taste
  • 1 (15 ounce) can red kidney beans, drained and rinsed
Instructions:
  • In a large pot over medium-high heat, heat 2 tablespoons of oil until shimmering. Add onions and cook until deep golden brown, about 10 to 15 minutes. Stir in turmeric and cook for an additional 1 to 2 minutes.
  • Toss chuck cubes in turmeric and cook until they are golden brown on all sides, about 8 to 10 minutes.
  • In a separate pot over medium heat, heat the remaining 2 tablespoons of oil. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves. Cook and stir until the greens turn a deep dark green color, for about 5 to 10 minutes.
  • Combine the spinach mixture with the onion and chuck mixture, then add water until a slurry consistency forms. Season with salt, pepper, and lemon juice. Reduce heat, cover, and simmer stew until greens soften, approximately 1 hour.
  • Using a fork, puncture the dried limes and then incorporate them into the stew.
  • Simmer until the chuck is tender, which should take around 30 minutes to an hour. Add the red kidney beans and let everything cook together for another 30 minutes to blend the flavors.
  • Remove dried limes before serving.

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