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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.
Recipe adapted from Tasting Table
Serves 4 - 6
2-2.5 pounds 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 to 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.
Comments will be approved before showing up.
Cornbread is perfectly at home thickly sliced with eggs for brunch or dunked in a big bowl of chilli, and simply toasted with plenty of salty butter is always a good idea.
Anonymous
August 02, 2023
Hi Helen,
I’m happy to hear you enjoy our recipes! You should be able to find the fresh herbs in the refrigerated section of the produce section of most supermarkets. I usually start by looking for green onions and find other herbs nearby.
One of my go-to vegetarian/vegan ingredients are Better than Bouillon No Meat products. You can use these to replace different broths, or just add flavoring that is more akin to the original dish than a standard vegetable broth would be. You could use this to replace the chicken broth, and maybe add a little bit of the no-beef Bouillon to mimic the beef flavor as well. Then just skip the beef portions of the recipe and add the beans directly to the herb mix as the recipe instructs. You could also make meatless meat balls out of beyond/impossible meat or lentils/grains to replace the meat instead of fully omitting it.
For side dishes I would recommend rice or flat bread, as well as yogurt, pickled vegetables, or a Shirazi salad.
After doing a little research it seems some regions add tomato paste, fried potatoes, or substitute different bean varieties.
I hope this helps, and happy cooking!
Evan, Customer Success Lead, Oaktown Spice Shop