Persian Green Plum Stew (Khoresh Gojeh Sabz)

Khoresh Gojeh Sabz is a traditional Persian stew made with tart green plums, fresh herbs, and tender meat. This seasonal springtime dish highlights the unique flavor of sour green plums, a beloved ingredient in Persian cooking.

Course Main Course

Cuisine Persian

Keyword green plum stew, khoresh gojeh sabz, khoresht gojeh sabz, sour plum stew

Prep Time 15

Cook Time 3

Total Time 3 15

Servings

Calories 567kcal

Author Laura Bashar | Family Spice

Ingredients

2 lb beef stew meat cut into 1-inch cubes
1 teaspoon salt
½ teaspoon ground black pepper
¾ teaspoon turmeric
2 teaspoon all-purpose flour optional
2 tablespoon extra virgin olive oil
1 onion chopped (approximately 1 cup)
2 cups beef broth
3 cups parsley packed
2 cups mint packed
20 green unripe plums approximately ½ pound

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Instructions

In a large bowl mix together stew meat ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon turmeric and 2 teaspoon flour until meat is coated evenly.
Heat a large dutch oven over medium heat and add 1 tablespoon olive oil.
When oil is hot, add chopped onions.
Cook until onions start to soften, approximately 7 minutes and add ½ teaspoon salt ¼ teaspoon pepper, ½ teaspoon turmeric.
Cook for a 2 minutes, then raise the heat to medium-high, add stew meat and brown all sides, approximately 7 minutes.
Stir in beef broth. Using a wooden spoon, scrape up browned bits of meat from the bottom of the pot.
Reduce heat to low, cover pot and simmer for 2 hours, stirring the stew every 30 minutes.
Using a food processor (or chop finely with a knife) chop parsley and mint. Heat a large non-stick skillet over medium-high heat and add 1 tablespoon olive oil.
Sauté chopped greens for 5 minutes then add it and the green plums to the meat mixture.
Cook stew covered over low heat for an hour.

Notes

Persians love sour foods. Depending on how sour the plums are, your stew may be too sour or not sour enough. You can adjust the sourness by the amount of green plums you add. If you like it more sour, add lemon juice.

Serve stew over Persian rice with fresh herbs, yogurt and/or cucumber tomato salad.

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

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

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