Ghormeh Sabzi - Persian Herb Stew

Side view of a bowl of ghormeh sabzi with Persian rice on a platter and fresh radishes and herbs behind it

Ghormeh Sabzi - Persian Herb Stew

Ghormeh sabzi is a classic Persian stew made with fresh green herbs like parsley, cilantro, fenugreek and scallions. It is an aromatic and delicious stew served with fluffy Persian rice.

Course Main Course

Cuisine Persian

Keyword ghormeh sabzi, gormeh sabzi, khoreshteh ghormeh sabzi

Prep Time 3

Cook Time 3

Total Time 6

Servings

Calories 560kcal

Author Laura Bashar | Family Spice

Ingredients

3 lb stew meat 1-inch cubes
3 teaspoon turmeric divided
¾ teaspoon salt
⅛ teaspoon black pepper
2 tablespoon all purpose flour optional
9 tablespoon extra virgin olive oil divided
3 cups diced onions
2 cups beef broth
6 small dried Persian limes
26 oz fresh parsley approximately 6 big bunches
10 oz fresh cilantro approximately 4 bunches
9 oz fresh kale 7 oz kale without stems
½ cup dried fenugreek divided
8 oz fresh green onions approximately 2 bunches
4 cups water
¼ cup lemon juice
20- ounces canned red kidney beans

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Instructions

In a large bowl mix together stew meat, 2 teaspoon turmeric, ½ teaspoon salt, ⅛ teaspoon pepper and 2 tablespoon flour (optional).
In a large Dutch oven over medium high heat add 3 tablespoon olive oil and diced onions.
Cook until onions start to soften, then reduce heat to medium-low and cook until translucent, just before caramelizing.
Stir in 1 teaspoon turmeric and ¼ teaspoon salt with the onions.
Raise heat back to high and when onions and oil are crackling, brown seasoned stew meat on all sides. Once browned, stir in beef broth.
Scrape bits that have browned on the bottom of the pot and bring broth to boil, then reduce to low heat.
Cut slits into dried limes and add to the pot, cover and cook on low heat for 1 hour. Once limes have softened, you can press them flat with your wooden spoon to remove the air inside.
While meat is cooking, remove stems, especially the thick woody ones, from parsley, cilantro and kale.
Wash, drain and spin green vegetables dry. A salad spinner works great with this step.
Once dried, chop vegetables in batches using a food processor with a metal blade.
Using a large non-stick frying pan, over medium-high heat add 2 tablespoon olive oil.
Sauté half of the green vegetables in the hot oil, stirring in fenugreek.
Reduce heat to medium and continue cooking until vegetables are dark green. Transfer to the pot with the stew meat.
Add 2 tablespoon olive oil to the hot frying pan and sauté the second half of green vegetables in the hot oil, stirring in ¼ cup fenugreek.
Again, cook until vegetables are dark green. Transfer to the pot with the stew meat.
Clean and dice, both green and white parts of green onions.
Add 2 TBS oil to the hot frying pan and sauté the green onions in the hot oil until onions are lightly browned and greens are dark. Transfer to the pot with the stew meat.
Stir in 4 cups water and ¼ cup lemon juice the stew.
Cover pot, reduce heat of stew to low and cook for at least an hour or two. The longer the stew cooks, the more fragrant and flavorful your stew will be. Ideally, you can serve the stew the next day.
Drain liquid from canned red kidney beans and soak in a bowl of water for 2 hours. This step is optional. By soaking the canned beans in water, you reduce the gassy side effects of eating beans.
Drain beans, stir in with the stew and cook for one more hour.
Serve with Persian rice.

Notes

My family likes our stews with a lot meat in it. Most people serve it with less meat, whether by choice or because of cost. You can reduce the meat to 2-pounds.

You can use large or small red kidney beans, as well as pinto beans.

Instead of kale, I like to use frozen chopped spinach. You can also use fresh spinach. I prefer frozen since all the cleaning and chopping is done for me! You can also omit both of these and substitute with an extra bunch of parsley instead.

You can make this stew several days before serving it. In fact, it tastes better this way and most people do not serve ghormeh sabzi the same day they make it! You can also freeze leftovers.

For a vegetarian option, use vegetable broth instead of beef. Instead of stew meat, a vegan friend of mine uses mini portobello mushrooms instead. It is actually very tasty!

You can use already cut stew meat, but I prefer to cut my own. I use London Broil or Chuck Roast. You can also use lamb or beef shanks, as the bones add terrific flavor to the stew.

TO STORE: Store any leftover stew in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

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