Ghormeh Sabzi - Persian Herb Stew
User Reviews
4.8
131 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs 45 mins
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Total Time
3 hrs 5 mins
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Servings
8 servings
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Calories
352 kcal
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Course
Main Course
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Cuisine
Persian
Ghormeh Sabzi - Persian Herb Stew
Report
Ghormeh Sabzi is a Persian herb stew that combines tender cubed beef or lamb with a blend of finely chopped fresh herbs including parsley, cilantro, chives, and fenugreek. Kidney beans add a hearty texture, while dried limes provide a unique tangy depth. The stew simmers slowly, allowing flavors to meld into a savory and aromatic dish traditionally served with steamed white rice.
Description
Ghormeh Sabzi blends cubed beef or lamb with soaked kidney beans and a mixture of fresh herbs such as parsley, cilantro, chives, and fenugreek leaves. The herbs are sautéed to release their aromas before combining with the meat and beans in a pot simmered with turmeric, dried Persian limes, salt, and pepper. The stew cooks slowly over low heat, resulting in tender meat and deeply infused flavors. The dried limes add a subtle, tart note that balances the earthiness of the beans and herbs. Traditionally, this herb stew is served alongside fluffy Persian steamed white rice, offering a filling and flavorful meal.
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Ingredients
- 1 cup Kidney Beans See the notes for using canned beans, dry
- 4 parsley bunches
- 3 cilantro bunches
- 2 chives bunches
- 1 fenugreek leaves or 1 tbsp dry fenugreek leaves
- 1/3 cup vegetable oil + 3 tbsp vegetable oil
- 1 yellow onion diced
- 1.5 lb beef cubed, or lamb
- 1 tsp Turmeric
- 4-5 cups water
- 4-5 dried limes Limoo amani, Persian
- salt to taste
- black pepper to taste
Instructions
- Soak kidney beans in a bowl of water for 2-3 hours.
- Wash parsley, cilantro, chives and fenugreek. Pat dry and chop very finely.
- Heat a dry pan on low heat and saute the herbs for about 10 minutes until they dry out a bit. Add 1/3 cup vegetable oil and saute for 15 more minutes on low heat. Set aside.
- Heat 3 tbsp vegetable oil in a large pot over medium heat. Saute onion until translucent.
- Add cubed beef or lamb and turmeric, Saute until the color is light brown.
- Add 4-5 cups of water and bring to boil, then turn the heat to medium-low so it simmers lightly.
- Rinse kidney beans and add it to the stew.
- Cover and cook for 30 minutes.
- Add sauteed herbs and cover. Cook for 1 - 1 1/2 hour on low heat.
- Poke Persian dried limes with a fork and add them to the stew. Season with salt and pepper and cook for another 15 minutes.
- Serve with Persian Steamed White Rice
Notes
- If using canned kidney beans, rinse them well and add towards the end of cooking with the dried limes to avoid overcooking.
- Dried herb mixes can substitute fresh herbs by soaking and sautéing them before adding to the stew.
- For pressure cooking in an Instant Pot, brown the meat and onions, cook the herbs separately, then combine with water and cook under pressure for 20 minutes, followed by adding canned beans and dried limes and simmering.
- In a slow cooker, sauté the onions, meat, and herbs, then cook on high for 6 hours or low for 8 hours before adding beans and dried limes and cooking another 30 minutes.
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
10g
(3%)
Protein
19g
(38%)
Fat
27g
(42%)
Saturated Fat
14g
(70%)
Cholesterol
60mg
(20%)
Sodium
93mg
(4%)
Potassium
676mg
(14%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
4798IU
(96%)
Vitamin C
61mg
(68%)
Calcium
116mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 60mg | 20% |
| Sodium | 93mg | 4% |
| Potassium | 676mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 4798IU | 96% |
| Vitamin C | 61mg | 68% |
| Calcium | 116mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
131 reviews
Excellent
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