Kormeh Sabzi
Dive into the bold, herbaceous flavors of Kormeh Sabzi, the quintessential Persian herb stew that’s as aromatic as it is nourishing. This hearty dish combines tender beef cubes simmered to perfection with a vibrant blend of fresh parsley, cilantro, scallions, and fenugreek, creating an irresistible medley of earthy and citrusy notes. Red kidney beans and dried limes add body and tang, enriching the stew's complex layers of flavor. Slowly cooked over hours to develop its irresistible taste, Kormeh Sabzi is traditionally served over fluffy steamed basmati rice for a comforting, authentic meal. With its emphasis on fresh herbs and slow cooking, this dish is a beloved staple in Persian cuisine—perfect for family gatherings or anyone looking to explore the rich world of Middle Eastern flavors.
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Recipe Information
Ingredients
- 500 grams Beef stew meat, cubed
- 1 large Onion, finely chopped
- 100 grams Fresh parsley, finely chopped
- 50 grams Fresh cilantro, finely chopped
- 25 grams Fresh fenugreek leaves (or dried fenugreek)
- 100 grams Scallions, finely chopped (green parts only)
- 1 cup Red kidney beans, soaked overnight
- 3 pieces Dried limes
- 1 teaspoon Turmeric powder
- 3 tablespoons Vegetable oil
- 4 cups Water
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden and soft, about 5 minutes.
Add the cubed beef to the pot and sprinkle with turmeric powder. Cook for 7-8 minutes, stirring occasionally, until the meat is browned on all sides.
Pour in 4 cups of water, bring to a boil, then reduce the heat to low. Cover the pot and let the meat simmer for 1.5 hours, or until tender.
Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped parsley, cilantro, scallions, and fenugreek leaves. Sauté the herbs for 10-15 minutes, stirring constantly, until fragrant and dark green.
Add the sautéed herbs to the pot with the meat and stir well.
Drain the soaked red kidney beans and add them to the pot. Pierce the dried limes with a fork or knife and add them as well.
Season the stew with salt and black pepper. Cover and simmer on low heat for another 1-1.5 hours, stirring occasionally, until the beans are tender and the flavors have melded together.
Taste and adjust seasoning if necessary. Serve Kormeh Sabzi hot over steamed basmati rice for an authentic Persian experience.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 46.1 g | 231% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 28.2 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 631 mg | 49% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 4035 mg | 86% | |
*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.
