Ghormeh Sabzi Persian Green Stew
Discover the vibrant flavors of *Ghormeh Sabzi*, a beloved Persian green stew that’s a true celebration of fresh herbs and bold spices. This aromatic dish combines tender beef or lamb with an enticing mix of parsley, cilantro, fenugreek, and chives, all sautéed to release their fragrant essence. Earthy dried limes and hearty red kidney beans add depth and tang, while turmeric lends its golden warmth. Simmered slowly for maximum flavor, this hearty stew is ideal for cozy family dinners or special gatherings. Pair it with fluffy steamed basmati rice for a showstopping meal that’s both comforting and rich in culinary tradition. Perfect for lovers of Persian cuisine, *Ghormeh Sabzi* is as delicious as it is nutritious!
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Recipe Information
Ingredients
- 500 grams Beef or lamb (cut into 1-inch cubes)
- 1 large Onion (finely chopped)
- 100 grams Fresh parsley (finely chopped)
- 50 grams Fresh cilantro (finely chopped)
- 50 grams Fresh fenugreek leaves (or 1 tablespoon dried fenugreek)
- 50 grams Fresh chives or green onions (finely chopped)
- 1 cup Red kidney beans (dried, soaked overnight, and cooked; or canned, rinsed and drained)
- 3 pieces Dried limes (pricked with a fork or knife)
- 1 teaspoon Turmeric powder
- 3 tablespoons Vegetable oil
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Water or beef stock
Instructions
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onion and sauté until golden and translucent, about 5-7 minutes.
Sprinkle the turmeric powder over the onions and stir for another 30 seconds to release its aroma.
Add the meat cubes to the pot and stir well. Cook until the meat is browned on all sides, about 8-10 minutes.
Pour in the water or beef stock, ensuring the meat is fully submerged. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 1 hour, skimming off any foam that rises to the surface.
In a large skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the chopped parsley, cilantro, fenugreek, and chives. Sauté the herbs for 10-15 minutes until they release their aroma and darken in color. Be careful not to burn them.
Add the sautéed herbs, pricked dried limes, and cooked kidney beans to the pot with the meat. Stir to combine.
Season the stew with salt, black pepper, and lemon juice. Adjust the flavors to taste.
Cover the pot and simmer for another 60-90 minutes, stirring occasionally, until the meat is tender and the flavors are well developed. Add more water if needed to prevent the stew from drying out.
Serve the Ghormeh Sabzi over steamed basmati rice and enjoy!
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2836 mg | 123% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 15.3 g | ||
| Protein | 128.0 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 723 mg | 56% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 4292 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
