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Ghormeh Sabzi – Persian Herb Stew Recipe

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4 from 44 reviews

Ghormeh Sabzi is a traditional Persian herb stew featuring a fragrant blend of sautéed fresh herbs, kidney beans, and tender cubed beef or lamb simmered with dried Persian limes to create a rich, tangy, and deeply savory dish. This timeless recipe requires slow simmering to develop its characteristic flavors and is typically served alongside Persian steamed white rice.

  • Total Time: 3 hours 25 minutes
  • Yield: 8 servings

Ingredients

Beans and Herbs

  • 1 cup dry kidney beans (See the notes for using canned beans)
  • 4 bunches parsley
  • 3 bunches cilantro
  • 2 bunches chives
  • 1 bunch fenugreek or 1 tbsp dry fenugreek leaves

Meat and Aromatics

  • 1 yellow onion (diced)
  • 1.5 lb beef or lamb (cubed)
  • 1 tsp turmeric

Oils and Liquids

  • 1/3 cup vegetable oil + 3 tbsp vegetable oil
  • 4-5 cups water

Seasonings

  • 4-5 Persian dried limes (Limoo amani)
  • Salt and pepper to taste

Instructions

  1. Soak Kidney Beans: Soak the kidney beans in a bowl of water for 2 to 3 hours to soften them before cooking.
  2. Prepare Herbs: Thoroughly wash the parsley, cilantro, chives, and fenugreek. Pat them dry and chop very finely for even cooking and to release their flavors.
  3. Sauté Herbs: Heat a dry pan over low heat and sauté the chopped herbs for about 10 minutes until they dry slightly. Then add 1/3 cup of vegetable oil and continue sautéing for another 15 minutes on low heat until aromatic and wilted. Set aside.
  4. Sauté Onion: In a large pot, heat 3 tablespoons vegetable oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 to 7 minutes.
  5. Brown Meat: Add the cubed beef or lamb along with 1 teaspoon turmeric to the pot. Sauté until the meat turns a light brown color, developing richer flavor.
  6. Add Water and Simmer: Pour in 4 to 5 cups of water and bring to a boil. Once boiling, reduce heat to medium-low to maintain a gentle simmer.
  7. Add Kidney Beans: Rinse the soaked kidney beans thoroughly and add them to the stew.
  8. Cook Covered: Cover the pot and let the stew cook for 30 minutes to start softening the beans and meat.
  9. Add Herbs and Continue Cooking: Stir in the sautéed herbs and cover. Cook on low heat for an additional 1 to 1.5 hours to allow the flavors to meld and the meat to become tender.
  10. Add Dried Limes and Season: Poke the Persian dried limes with a fork to release their flavor, then add to the stew. Season with salt and pepper to taste. Cook uncovered or partially covered for 15 more minutes to infuse the stew with the lime’s tanginess.
  11. Serve: Serve the Ghormeh Sabzi hot accompanied by Persian steamed white rice for a complete and authentic meal.

Notes

  • If using canned kidney beans, rinse and drain them thoroughly, then add them in step 7 instead of soaking dry beans.
  • Adjust the amount of dried limes based on your preference for tanginess.
  • Fenugreek leaves are essential for authentic flavor; if fresh is unavailable, dried fenugreek is a good substitute.
  • Stir gently during simmering to prevent beans from sticking and breaking apart.
  • Cooking times may vary slightly depending on the toughness of meat and beans used.
  • Author: Madelynn
  • Prep Time: 20 minutes (plus 2-3 hours bean soaking)
  • Cook Time: 3 hours 5 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Persian

Find it online: https://allyumcooks.com/ghormeh-sabzi-persian-herb-stew-recipe/