Ghormeh Sabzi (Persian Herb Stew)

Name: Ghormeh Sabzi (Persian Herb Stew)
Prep time: 45 min
Cook time: 145 min
Total time: 190 min
Ingredients: 0.25 cup canola oil, divided; 1 large yellow onion, finely chopped; 1 teaspoon ground turmeric; 1.5 pounds boneless chuck roast, cut into 1 1/2-inch cubes; 1.5 cups finely chopped spinach; 1 cup finely chopped green onions (green part only); 0.5 cup finely chopped Italian flat-leaf parsley; 0.25 cup finely chopped cilantro; 0.25 cup finely chopped chives; 0.25 cup finely chopped fenugreek leaves; 1.5 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

4.9

(17)

9 Reviews

5 Photos

Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.

Recipe by marybakes

Updated on January 30, 2023

5

Prep Time:

45 mins

Cook Time:

2 hrs 25 mins

Total Time:

3 hrs 10 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

? cup canola oil, divided
1 large yellow onion, finely chopped
1 teaspoon ground turmeric
1 ? pounds boneless chuck roast, cut into 1 1/2-inch cubes
1 ? cups finely chopped spinach
1 cup finely chopped green onions (green part only)
? cup finely chopped Italian flat-leaf parsley
? cup finely chopped cilantro
? cup finely chopped chives
? cup finely chopped fenugreek leaves
1 ? 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

Directions

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.
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.
Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
Pierce dried limes with a fork; add to stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes. Discard dried limes before serving.

Tips

Substitute lamb stew meat for the chuck roast if preferred.

Nutrition Facts (per serving)

344	Calories
23g	Fat
19g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 344
% Daily Value *
Total Fat 23g	29%
Saturated Fat 6g	29%
Cholesterol 52mg	17%
Sodium 226mg	10%
Total Carbohydrate 19g	7%
Dietary Fiber 8g	27%
Total Sugars 2g
Protein 18g
Vitamin C 41mg	205%
Calcium 92mg	7%
Iron 4mg	22%
Potassium 326mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.