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.