Ghormeh Sabzi (Persian Herb Stew)
Ghormeh sabzi boasts a delectably savory profile, enriched with the diverse flavors of various green herbs. Traditionally paired with white rice (polow), it can also be enjoyed alongside lavash bread.
Ingredients
- ¼ cup canola oil, divided
- 1 large yellow onion, finely chopped
- 1 teaspoon ground turmeric
- 1 ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes
- 1 ½ cups finely chopped spinach
- 1 cup finely chopped green onions (green part only)
- ½ cup finely chopped Italian flat-leaf parsley
- ¼ cup finely chopped cilantro
- ¼ cup finely chopped chives
- ¼ cup finely chopped fenugreek leaves
- 1 ½ cups water, or more as needed
- salt and ground black pepper to taste
- 1 lemon, juiced
- 4 dried Persian limes (limoo amani), or more to taste
- 1 (15 ounce) can red kidney beans, drained and rinsed
Instructions
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes.
- Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
- Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
- Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
- Pierce dried limes with a fork; add to stew.
- Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
- Discard dried limes before serving.
Notes
You can substitute lamb stew meat for the chuck roast if preferred.
Nutrition
Calories: 344kcalCarbohydrates: 19gProtein: 18gFat: 23gSaturated Fat: 6gCholesterol: 52mgSodium: 226mgPotassium: 326mgFiber: 8gSugar: 2gVitamin C: 41mgCalcium: 92mgIron: 4mg
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