Instant Pot Gormeh Sabzi (Persian Herb Stew with Beef)

This Instant Pot Ghormeh Sabzi brings all the wonderful herb-packed flavor of the classic Persian stew in a fraction of the time. Prepared with herbs, dried limes, and all the classic ingredients that make this Persian stew so loved.

Course Recipes

Cuisine Persian

Keyword gormeh sabzi, instant pot gormeh sabzi, persian herb stew

Prep Time 45

Cook Time 1 30

Total Time 2 15

Servings

Calories 624kcal

Author Laura Bashar | Family Spice

Ingredients

18 oz fresh parsley about 5 bundles
8 oz fresh cilantro about 5 bundles
2 bundles of green onions
1 brown onion
2 lb stew meat 1-inch cubes
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ teaspoon ground turmeric
1 tablespoon all purpose flour
2 tablespoon extra virgin olive oil
3 tablespoon dried fenugreek
3-6 dried Persian limes
4 cups beef broth
¼ cup lemon juice optional
20 ounces canned red kidney beans

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Instructions

Remove stems, especially the thick woody ones, from parsley and cilantro. 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 and set aside.
Peel and finely chop the onions and green onions.
In a large bowl mix together meat, salt, pepper, 1 teaspoon turmeric and flour until meat is coated evenly. Set aside.
Press the “Sauté” function key on your 6 or 8-quart Instant Pot. Select "More" temperature with the “Adjust” key. When Instant Pot displays “Hot” add 1 tablespoon extra virgin olive oil.
When oil is hot, add reserved stew meat and brown meat all over. When meat is browned, remove meat and reserve.
Add to hot Instant Pot 1 tablespoon extra virgin olive oil. Stir in chopped onions and sauté until onions start to soften.
Stir in reserved white parts of the green onions and cook for another 2 minutes. Add ½ teaspoon turmeric and continue cooking until soften and translucent.
Stir in chopped green onions, parsley and cilantro until well mixed.
Stir in fenugreek and add beef back to the pot, mixing everything together.
Carefully pierce dried limes with a sharp knife. If you like your stew more on the sour lemony side, add 6 dried limes. If you don't know how you like it, start with two. You can add lemon juice later to adjust the flavor to your preference.
Add dried limes, broth and lemon juice (optional) to stew.
Place the lid on your instant pot, turn the vent to seal and set on meat/stew for 35 minutes.
Once the timer goes off and the stew is cooked, let the pressure release naturally for 10 minutes and then release the remaining pressure manually. You can also let all the pressure release naturally if you have time.
Drain and rinse beans. Stir in kidney beans with the stew.
Place the lid on your instant pot, turn the vent to seal and set on warm for 15-30 minutes.
Open Instant Pot and serve with Persian basmati rice.

Video

Notes

The longer the stew sits, the better it tastes, so you can totally make this dish a day or two before you serve it.

Instead of kidney beans, you can also use pinto beans.

I also like to add chopped spinach or kale in with the herbs to sneak in more nutrition.

For meat, you can also use lamb shanks. You can cut your own stew meat from a chuck roast or London broil.

For a vegetarian version, use vegetable broth and baby portobello mushrooms instead of meat.

TO STORE: Store any leftover kabob 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.

Nutrition