Ghormeh Sabzi (Persian Herb Stew) Recipe

Name: Ghormeh Sabzi (Persian Herb Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola oil, divided; 1 large yellow onion, finely chopped; 1 teaspoon ground turmeric; 1 1/2 pounds boneless chuck roast, cut into 1 1/2-inch cubes; 1 1/2 cups finely chopped spinach; 1 cup finely chopped green onions (green part only); 1/2 cup finely chopped Italian flat-leaf parsley; 1/4 cup finely chopped cilantro; 1/4 cup finely chopped chives; 1/4 cup finely chopped fenugreek leaves; 1 1/2 cups water, or more as needed; salt and ground black pepper to taste; 1 lemon, juiced; 4 dried Persian limes (limoo amani), or more to taste; 1 (15 ounce) can red kidney beans, drained and rinsed

Servings: persons

1/4 cup canola oil, divided
1 large yellow onion, finely chopped
1 teaspoon ground turmeric
1 1/2 pounds boneless chuck roast, cut into 1 1/2-inch cubes
1 1/2 cups finely chopped spinach
1 cup finely chopped green onions (green part only)
1/2 cup finely chopped Italian flat-leaf parsley
1/4 cup finely chopped cilantro
1/4 cup finely chopped chives
1/4 cup finely chopped fenugreek leaves
1 1/2 cups water, or more as needed
salt and ground black pepper to taste
1 lemon, juiced
4 dried Persian limes (limoo amani), or more to taste
1 (15 ounce) can red kidney beans, drained and rinsed

1
Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
2
Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
3
Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
4
Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup canola oil, divided, 1 large yellow onion, finely chopped, 1 teaspoon ground turmeric, 1 1/2 pounds boneless chuck roast, cut into 1 1/2-inch cubes, and more.

Yes, Ghormeh Sabzi (Persian Herb Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ghormeh Sabzi (Persian Herb Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions