Persian Herb Stew (Ghormeh Sabzi)
A traditional Persian stew made with a variety of fresh herbs, tender beef, and dried limes, creating a rich and flavorful dish.
Ingredients
- 1/4cupcanola oil
- 1piecelarge yellow onion, finely chopped
- 1tspground turmeric
- 1 1/2lbboneless chuck roast, cut into 1 1/2-inch cubes
- 1 1/2cupsfinely chopped spinach
- 1cupfinely chopped green onions (green part only)
- 1/2cupfinely chopped Italian flat-leaf parsley
- 1/4cupfinely chopped cilantro
- 1/4cupfinely chopped chives
- 1/4cupfinely chopped fenugreek leaves
- 1 1/2cupswater, or more as needed
- 1piecelemon, juiced
- 4piecedried Persian limes (limoo amani), or more to taste
- 1canred kidney beans, drained and rinsed
- salt and ground black pepper to taste
How to make Persian Herb Stew (Ghormeh Sabzi)
Heat 2 tablespoons of oil in a large pot over medium-high heat. Add the onion and cook, stirring until deep golden brown, about 10 to 15 minutes.
Stir in the turmeric and cook for 1 to 2 minutes.
Add the chuck cubes and cook until coated in turmeric and browned on all sides, about 8 to 10 minutes.
In a separate pot, heat the remaining 2 tablespoons of oil over medium heat. Add the spinach, green onions, parsley, cilantro, chives, and fenugreek leaves. Cook and stir until deep dark green in color, about 5 to 10 minutes.
Stir the spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in the lemon juice.
Reduce heat, cover, and simmer the stew until the greens soften, about 1 hour.
Pierce the dried limes with a fork and add to the stew.
Continue simmering until the chuck is tender, about 30 minutes to 1 hour. Stir in the red kidney beans and cook until the flavors combine, about 30 more minutes.
Discard the dried limes before serving.
Tips & Tricks
For a more intense flavor, let the stew sit overnight in the refrigerator and reheat before serving.
Adjust the amount of water based on your desired consistency.
FAQS
What is the cooking process for making Persian Herb Stew (Ghormeh Sabzi)?
To make Persian Herb Stew (Ghormeh Sabzi), start by heating oil in a large pot and cooking finely chopped onions until golden brown. Add turmeric and beef cubes, browning them for about 8 to 10 minutes. In a separate pot, sauté a mix of fresh herbs until dark green, then combine with the beef mixture. Add water to achieve a slurry consistency, season with salt and pepper, and simmer for about 1 to 2 hours until the beef is tender. Finally, stir in red kidney beans and serve after discarding the dried limes.
Is Ghormeh Sabzi suitable for a gluten-free diet?
Yes, Persian Herb Stew (Ghormeh Sabzi) is naturally gluten-free as it primarily consists of fresh herbs, beef, and beans. Just ensure that any additional ingredients or condiments you use are also gluten-free to maintain dietary compatibility.
What can I use as a substitute for dried Persian limes in Ghormeh Sabzi?
If you can't find dried Persian limes (limoo amani), you can substitute them with fresh lime juice or lemon juice. However, keep in mind that the flavor will differ slightly. You can also try using a small amount of tamarind paste for a similar tangy flavor.
How should I store leftover Ghormeh Sabzi?
To store leftover Persian Herb Stew, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in portions for up to 3 months. Just reheat thoroughly before serving.
What dishes pair well with Ghormeh Sabzi?
Ghormeh Sabzi pairs beautifully with steamed basmati rice, which helps soak up the rich flavors of the stew. You can also serve it with a side of Persian flatbread, yogurt, or a fresh salad to balance the meal. For a complete experience, consider adding pickled vegetables or a tangy cucumber salad.
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