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.
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.
Ghormeh Sabzi (Persian Beef Stew)
COMMENTS
Kirk on
Hi Ann, Thank you for your questions! This recipe would freeze well since the greens are already cooked down. I think adding ground coriander and black pepper would be great! Kirk Customer Service Associate Oaktown Spice Shop
Ann Patterson on
Would this freeze well? We are making up meals too freeze for a camping trip and all the green in this dish would be so healthful!
Second question, my usual recipe for sabzi, just green calls for lots of ground coriander and black pepper. Would adding those two to your recipe be ok? Corriander is such a wonderful flavor enhancer…
Hi Ann, Thank you for your questions! This recipe would freeze well since the greens are already cooked down. I think adding ground coriander and black pepper would be great! Kirk Customer Service Associate Oaktown Spice Shop