Ghormeh Sabzi
Ghormeh Sabzi is a fragrant and rich Persian herb stew, deeply savory with tender lamb or beef, kidney beans, and a medley of fresh herbs. Its distinctive sour notes come from dried limes, creating a complex and comforting meal often served with rice.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 498 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 gbeef stew meat, cut into 1-inch (2.5 cm) cubes
- 1 pcsyellow onion, finely chopped
- 2 tbspdried fenugreek leaves
- 3 pcsdried lime, pierced several times
- 0.5 cupred kidney bean, cooked
- 1 tspturmeric powder
- 1 tspsalt
- 0.5 tspblack pepper
- 3 tbspvegetable oil
- 4 cupwater
herb mix
- 2 cupparsley, chopped
- 1 cupcilantro, chopped
- 1 cupscallion, chopped
- 0.5 cupleek, chopped, white and light green parts only
- 0.5 cupspinach, chopped
Equipment
large skillet · large pot · dutch oven
The method
Step by step
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
About 1 min
- 2
Sear the beef stew meat on all sides until browned, then remove it from the pot and set aside.
About 10 min
Cook’s note: Browning the meat adds depth of flavor to the stew.
- 3
Add the chopped yellow onion to the same pot and sauté until softened and translucent, about 5-7 minutes.
About 7 min
- 4
Stir in the turmeric powder, salt, and black pepper, cooking for another minute until fragrant.
About 1 min
- 5
Return the seared beef to the pot.
- 6
Pour in the water, bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
About 1 hr
Cook’s note: Ensure the heat is low enough for a gentle simmer to tenderize the meat.
- 7
While the meat simmers, heat a separate large skillet over medium heat.
- 8
Add the chopped parsley, cilantro, scallion, leek, and spinach to the dry skillet and sauté for 15-20 minutes, stirring frequently, until the herbs are dark green and much of their moisture has evaporated.
About 20 min
Cook’s note: This step is crucial for developing the rich flavor and color of the stew. Don't rush it.
- 9
Stir in the dried fenugreek leaves during the last 5 minutes of sautéing the herbs.
About 5 min
Cook’s note: Fenugreek can become bitter if overcooked, so add it near the end.
- 10
After the initial 1 hour of simmering the beef, add the sautéed herb mixture, pierced dried limes, and cooked red kidney beans to the pot.
- 11
Stir everything together, bring back to a gentle simmer, cover, and continue to cook for another 1.5 to 2 hours, or until the beef is very tender and the stew has thickened.
About 2 hr
Cook’s note: Taste and adjust seasoning during the last 30 minutes of cooking.
- 12
Serve Ghormeh Sabzi hot, traditionally with basmati rice.
Per serving
Nutrition
- Calories
- 498.4kcal
- Protein
- 32.6g
- Carbs
- 18.8g
- Fat
- 33.7g
- Fibre
- 5.6g
- Sugar
- 4.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Ghormeh Sabzi in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, or in the microwave until warmed through.
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