Persian Stew Gormeh Sabzi
Dive into the rich, aromatic world of Persian cuisine with Gormeh Sabzi, a beloved traditional herb stew bursting with bold, complex flavors. This hearty dish combines tender pieces of beef or lamb, slow-cooked to perfection, with a medley of fresh herbs like parsley, cilantro, and chives, deepened by the distinct, slightly bitter notes of dried fenugreek. The addition of dried limes (limoo omani) lends a tangy, citrusy kick, perfectly balanced by the creaminess of kidney beans. Carefully simmered with turmeric, garlic, and onions, this stew develops a deep, savory flavor that’s simultaneously comforting and exotic. Best served over fluffy basmati rice, Gormeh Sabzi is a soul-warming meal that embodies the spirit of Persian home cooking. Perfect for family dinners or gatherings, this recipe is a must-try for anyone looking to explore authentic Persian flavors.
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Recipe Information
Ingredients
- 500 grams Boneless beef or lamb (cut into 1-inch cubes)
- 2 tablespoons Dried fenugreek leaves
- 1 bunch Fresh parsley (finely chopped)
- 1 bunch Fresh cilantro (finely chopped)
- 1 bunch Fresh chives or scallions (finely chopped)
- 250 grams Spinach (finely chopped)
- 3 pieces Dried limes (limoo omani)
- 1 cup Kidney beans (cooked or canned, drained)
- 1 large Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Vegetable oil
- 4 cups Water or beef stock
Instructions
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden, about 5-7 minutes.
Add the minced garlic and turmeric powder to the onions. Stir well and cook for 1-2 minutes until fragrant.
Add the cubed beef or lamb to the pot. Stir to coat the meat in the turmeric mixture and cook for 5-7 minutes until browned on all sides.
Pour in the water or beef stock. Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for 45 minutes to 1 hour, or until the meat is tender.
While the meat is simmering, heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the parsley, cilantro, chives, spinach, and dried fenugreek leaves. Sauté the herbs for 10-15 minutes until they darken in color but are not burnt.
Add the sautéed herb mixture to the pot with the simmering meat. Stir well to combine.
Pierce the dried limes with a fork or knife and add them to the stew. This will release their tangy flavor as they cook.
Add the kidney beans, salt, and black pepper to the stew. Stir gently to combine.
Cover the pot and let the stew simmer gently for another 1 to 1.5 hours, stirring occasionally, until the flavors are melded and the liquid has thickened slightly.
Taste the stew and adjust seasoning with more salt or pepper if needed. Serve hot over steamed basmati rice.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4628 mg | 201% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 9.8 g | ||
| Protein | 122.9 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 4800 mg | 102% | |
*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.
