Khoresh-E-Qormeh-Sabzi (Persian Mixed Herb Casserol

Name: Khoresh-E-Qormeh-Sabzi (Persian Mixed Herb Casserole)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g lamb or 500 g beef, diced; 100 g fresh fenugreek leaves or 2 tablespoons dried fenugreek leaves; 200 g fresh spinach, chopped (2 cups, closely packed); 100 g fresh dill, chopped (tips); 200 g fresh chives, chopped (2 cups closely packed); 100 g fresh parsley, chopped (1 cup closely packed); 200 g fresh coriander, chopped (2 cups closely packed); 2 medium onions, sliced; ½ cup oil; 150 g red kidney beans; 1 teaspoon salt, to taste; ½ teaspoon pepper; 1 teaspoon turmeric; 4 dried whole limes or 4 tablespoons lime juice or 4 tablespoons lemon juice

Servings: persons

500 g lamb or 500 g beef, diced
100 g fresh fenugreek leaves or 2 tablespoons dried fenugreek leaves
200 g fresh spinach, chopped (2 cups, closely packed)
100 g fresh dill, chopped (tips)
200 g fresh chives, chopped (2 cups closely packed)
100 g fresh parsley, chopped (1 cup closely packed)
200 g fresh coriander, chopped (2 cups closely packed)
2 medium onions, sliced
½ cup oil
150 g red kidney beans
1 teaspoon salt, to taste
½ teaspoon pepper
1 teaspoon turmeric
4 dried whole limes or 4 tablespoons lime juice or 4 tablespoons lemon juice

1
Pick over and wash the kidney beans and soak in warm water for at least an hour.
2
Wash the herbs, drain in colander and gently dry with a tea towel.
3
Chop finely and stir-fry lightly in 1/4 cup oil and put aside.
4
If you are using dried fenugreek leaves, do not mix them with the rest of the herbs yet.
5
Slice the onions and fry in 1/4 cup oil until golden.
6
Add the meat, reduce the heat to low and put the lid on.
7
When the juices from the meat evaporate add pepper and turmeric and if you are using the dried fenugreek leaves, add them now.
8
Stir-fry for a minute, add 4 cups of warm water, the soaked kidney beans and salt, cover and simmer for about 30 minutes.
9
When the liquid has reduced by about half, add the herbs and dried lime.
10
If you are using lime/lemon juice instead, don't add it yet - it should be added at the end, about 2 minutes before taking the stew off the stove.
11
Simmer for about another hour until a little of the oil comes to the surface.
12
This stew should not be too runny.
13
Serve with plain rice.

695

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 14 ingredients. The key ingredients include: 500 g lamb or 500 g beef, diced, 100 g fresh fenugreek leaves or 2 tablespoons dried fenugreek leaves, 200 g fresh spinach, chopped (2 cups, closely packed), 100 g fresh dill, chopped (tips), and more.

Yes, Khoresh-E-Qormeh-Sabzi (Persian Mixed Herb Casserole) falls under the General 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!

Khoresh-E-Qormeh-Sabzi (Persian Mixed Herb Casserole)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions