Persian String Bean Stew (Khoresh Loobia Sabz)
Tender green beans simmered with tomatoes, spices, and fall-off-the-bone lamb—Khoresh Loobia Sabz is a beloved Persian stew that’s both hearty and comforting. Whether made with lamb, beef, or chicken, this classic dish is a staple in Iranian kitchens and a delicious way to showcase the flavors of Persian home cooking.
Servings 6
Calories 307kcal
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 large onion diced
- ¾ teaspoon dried turmeric
- 4 large lamb shank
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 cup beef broth
- 1 cup water
- 4 dried Persian limes
- 2 lb green beans
- 28 oz canned diced tomatoes
- 3 tablespoon tomato paste
- 3 tablespoon lemon juice
- ¼ teaspoon ground cinnamon
Instructions
- In a large Dutch oven over medium high heat add olive oil. When oil is hot, stir in diced onions. Sauté onions until soft, then stir in turmeric.
- Season lamb shanks with salt and pepper. Add seasoned lamb shanks to the onions in batches, two at a time.
- Brown lamb shanks evenly on all sides, remove and brown remaining two lamb shanks.
- Return lamb shanks to the pot and stir in beef broth, water and dried limes.
- Reduce heat to simmer, cover and cook until meat starts to soften and retract from the bone, about 1-1 ½ hours. Rotate the lamb shanks every 30 minutes or so as it cooks.
- Wash and pinch the stems from green beans. Cut beans so that they are 1-2 inches long.
- In a large pan, over medium-high heat add 1 tablespoon oil. Sauté string beans for about 5-7 minutes, until color starts to darken.
- Transfer string beans to the pot with the lamb shanks along with diced tomatoes, tomato paste, lemon juice and cinnamon.
- Stir to combine everything in the pot and continue to cook one more hour for flavors to meld together.
Notes
Serving Tips: Serve over a bed of basmati rice. Persian stews taste even better the next day. The longer it cooks at low temperature, the softer the meat will become. You can also freeze the stew and eat another day!
Cooking Tips: You can substitute the lamb shanks with 2-pounds of boneless beef stew meat. You can use frozen string beans instead of fresh. They will take less time to cook, so add towards the last 20-30 minutes of cooking time.
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.
Nutrition
Serving: 1g | Calories: 307kcal | Carbohydrates: 26g | Protein: 21g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 60mg | Sodium: 547mg | Fiber: 9g | Sugar: 12g
