by Glenny Schmidt March 30, 2017

Ghormeh Sabzi, a traditional Persian beef and bean stew, is loaded with herbs, citrus, and earthy turmeric. The magic zip of this dish comes from the zesty, funky Omani lime, a tangy staple in Persian cooking. Combined with maple-y fenugreek leaves and a bright mix of fresh herbs, this stew is vibrant, savory, and deeply satisfying. Serve it with turmeric rice and a pile of soft, warm pita for a wonderful Persian feast. Also delicious with chicken or lamb.   

Ghormeh Sabzi

Recipe adapted from Tasting Table

Serves 4 - 6

2 - 2.5 lbs chuck roast, cubed
2 tablespoons vegetable oil
1 tablespoon ground turmeric
1 large yellow onion, diced
1 leek, sliced thinly
4 bunches parsley, finely chopped
3 bunches cilantro, finely chopped
2 bunches chives, finely chopped
5 cups chicken stock
1 tablespoon dried fenugreek leaves
5 dried Omani black lemons (Persian limes)
2 15-oz cans kidney beans, or 1 cup dried kidney beans, soaked overnight
vegetable oil
salt and pepper

Turmeric rice and pita, for serving

Directions:

Season the beef with salt and pepper. In a large pot or dutch oven, heat 2 tablespoons vegetable oil over medium-high heat. Brown the meat, working in batches to avoid overcrowding the pot, 8 - 10 minutes. Using a slotted spoon, transfer the meat to a plate and set aside. 

Add the onion, leeks, and turmeric to the pot and cook, stirring often, until softened, 6 to 8 minutes. Add the parsley, cilantro, and chives, and cook until wilted and dark green, 5 minutes. Season with salt and pepper to taste. Return the beef to the pot and add the chicken stock, fenugreek leaves, and dried limes. The liquid should cover the meat, so add more if needed. If using dried kidney beans, add them now. 

Bring to a boil, and reduce heat to a simmer for 1 1/2 hours. After 45 minutes, prick the Persian limes with a paring knife and return them to the pot. This releases their flavor into the stew. 

If using canned kidney beans, add them now. If too thick, add more stock until you've reached desired consistency. Continue simmering for another 30 minutes. The longer Ghormeh Sabzi cooks, the better it tastes. 

Taste and adjust the seasoning. Divide the stew among bowls and serve with turmeric rice, pita, and extra herbs as garnish. 



Glenny Schmidt
Glenny Schmidt

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