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Ghormeh sabzi is a classic traditional Persian herb stew with beef or lamb, fresh herbs, and kidney beans, that's slowly cooked, developing so much flavor. | aheadofthyme.com

Ghormeh Sabzi (Persian Herb Stew)


  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Ghormeh sabzi is a classic traditional Persian herb stew with beef or lamb, fresh herbs, and kidney beans, that's slowly cooked, developing so much flavor. 


Ingredients

For the beef:

  • 1 tablespoon vegetable oil
  • 1 lb. stewing beef, cut into 1.5-inch cubes
  • 1 small onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground turmeric

For the stew:

  • 2 tablespoons vegetable oil
  • 2 bunches parsley, finely chopped
  • 1 bunch spinach, finely chopped
  • 1 bunch cilantro, finely chopped
  • 1/2 teaspoon ground turmeric
  • 1/2 tablespoon dried fenugreek
  • 1/2 cup red kidney beans*, soaked overnight, rinsed and drained
  • 2 cups water
  • 2 dried limes
  • salt and pepper (to taste)

Instructions

  1. Heat oil in a large skillet or cast-iron skillet over medium-high heat until the oil sizzles, about 1 minute. Add in cubed beef and sear until browned on all sides, about 6-8 minutes.
  2. Add onions and sauté until tender, about 1 minute. Season with salt and turmeric and mix well to coat. Turn off the heat and set aside.
  3. Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the oil sizzles, about 1 minute. Add in fresh herbs including parsley, spinach, and cilantro. Sauté until wilted and heated through, about 10 minutes. Season with turmeric and dried fenugreek and mix well to combine.
  4. Add in the beef mixture, pre-soaked kidney beans, water, and dried limes (or add the dried limes in the last 30 minutes of cooking if you don't want them to get too soft and be able to easily remove them once cooked). Stir well to combine and bring the mixture to a boil.
  5. Turn down the heat to low and cover with the lid. Let the stew simmer over low heat until the beef is tender, about 1 to 1.5 hours, stirring occasionally.
  6. Season with salt and pepper to taste and serve warm over Basmati rice.

Notes

Kidney beans: You will need to soak the kidney beans overnight for this recipe to work, otherwise the beans will be undercooked. So it's important to plan ahead with this recipe. You can also substitute with canned beans. Be sure to rinse and drain them, and then add in them in the last 15 minutes of cooking.

How to serve: Ghormeh sabzi is best served over freshly cooked Basmati Rice with a side of Persian Shirazi Salad with Cucumber and Tomato. You can also pair it with Persian Barbari Bread or Pita Bread.

How to store: Keep leftover Persian herb stew stored in the pot you cooked it in with the lid, or in an airtight container in the refrigerator for up to 3-4 days.

How to freeze: Allow the ghormeh sabzi to cool down to room temperature and then transfer it into an airtight container and freeze for up to 3 months. To reheat, allow it to thaw overnight in the refrigerator and then reheat on the stove over medium-low heat until warmed through, about 5-10 minutes. 

  • Prep Time: 15 minutes (+ soaking kidney beans overnight)
  • Cook Time: 1 hour 5 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Persian

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