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.

No additional tips available.

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

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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.

Ghormeh Sabzi (Persian Herb Stew)

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