Ghormeh Sabzi (Persian Herb Stew)

Name: Ghormeh Sabzi (Persian Herb Stew)
Total time: 145 min
Yield: 6 Servings
Ingredients: ¼ cup canola oil, divided; 1 teaspoon ground turmeric; 🧂 Salt and ground black pepper to taste; 🍋 1 lemon, juiced; 4 dried Persian limes (limoo amani), pierced; 🧅 1 large yellow onion, finely chopped; 1½ cups finely chopped spinach; 1 cup finely chopped green onions (green part only); ½ cup finely chopped Italian flat-leaf parsley; ¼ cup finely chopped cilantro; ¼ cup finely chopped chives; ¼ cup finely chopped fenugreek leaves; 1½ pounds boneless chuck roast, cut into 1 1/2-inch cubes; 🥫 1 (15 ounce) can red kidney beans, drained and rinsed; 💧 1½ cups water, or more as needed

Cost $15, save $25

Source: Recommended by CookPal

145 Min
6 Servings
$15

Ghormeh Sabzi (Persian Herb Stew)

Cost $15, save $25

Source: Recommended by CookPal

145 Min
6 Servings
$15

INGREDIENTS

Oil and Seasonings
- ¼ cup canola oil, divided
- 1 teaspoon ground turmeric
- 🧂 Salt and ground black pepper to taste
- 🍋 1 lemon, juiced
- 4 dried Persian limes (limoo amani), pierced
Vegetables and Herbs
- 🧅 1 large yellow onion, finely chopped
- 1½ cups finely chopped spinach
- 1 cup finely chopped green onions (green part only)
- ½ cup finely chopped Italian flat-leaf parsley
- ¼ cup finely chopped cilantro
- ¼ cup finely chopped chives
- ¼ cup finely chopped fenugreek leaves
Meat and Legumes
- 1½ pounds boneless chuck roast, cut into 1 1/2-inch cubes
- 🥫 1 (15 ounce) can red kidney beans, drained and rinsed
Liquid
- 💧 1½ cups water, or more as needed

STEPS

Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown.

Stir in turmeric and cook for 1-2 minutes.

Add chuck cubes; cook until coated in turmeric and browned on all sides.

Heat remaining 2 tablespoons oil in a separate pot over medium heat. Cook spinach, green onions, parsley, cilantro, chives, and fenugreek leaves until dark green.

Combine spinach mixture with onion and chuck. Add water and create a slurry consistency, season with salt, pepper, and lemon juice.

Reduce heat, cover, and simmer stew for 60 minutes.

Add pierced Persian limes to stew and continue simmering until beef is tender.

Stir in red kidney beans and cook until flavors combine.

Discard dried limes before serving.

NUTRIENTS

Per 1 serving

🔥

344

Calories

18
Protein
19
Carbs
23
Fats

💡 Pierce dried limes to release maximum flavor during simmering.Serve alongside steamed white rice or flatbread to balance the rich flavors of the stew.This dish tastes better the next day, so consider preparing it ahead for deeper flavor.