Ghormeh Sabzi - Persian Herb Stew is one of the most delicious stews in Persian cuisine. A mixture of fragrant herbs and spices makes this stew very special!
5 from 19 votes
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Ghormeh Sabzi - Persian Herb Stew

Ghormeh Sabzi - Persian Herb Stew is one of the most delicious stews in Persian cuisine. A mixture of fragrant herbs and spices makes this stew very special!
Course Main Course
Cuisine Persian
Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings 6 servings
Calories 555 kcal
Author Shadi HasanzadeNemati

Ingredients

  • 1 cup dry kidney beans See the notes if you want to use canned beans
  • 4 bunches parsley
  • 3 bunches cilantro
  • 2 bunches chives
  • 1 bunch fenugreek or 1 tbsp dry fenugreek leaves
  • 1/3 cup vegetable oil + 3 tbsp vegetable oil
  • 1 yellow onion diced
  • 1.5 lb beef or lamb cubed
  • 1 tsp turmeric
  • 4-5 cups water
  • 4-5 Persian dried limes Limoo amani, soaked in water for an hour
  • Salt and pepper to taste

Instructions

  1. Soak kidney beans in a bowl of water for 2-3 hours.
  2. Wash parsley, cilantro, chives and fenugreek. Pat dry and chop very finely.
  3. Heat a dry pan on low heat and saute the herbs for about 10 minutes until they dry out a bit. Add 1/3 cup vegetable oil and saute for 15 more minutes on low heat. Set aside.
  4. Heat 3 tbsp vegetable oil in a large pot over medium heat. Saute onion until translucent.
  5. Add cubed beef or lamb and turmeric, Saute until the color is light brown.
  6. Add 4-5 cups of water and bring to boil, then turn the heat to medium-low so it simmers lightly.
  7. Rinse kidney beans and add it to the stew.
  8. Cover and cook for 30 minutes.
  9. Add sauteed herbs and cover. Cook for 1 - 1 1/2 hour on low heat.
  10. Poke Persian dried limes with a fork and add them to the stew, cook for another 15 minutes.

Recipe Notes