Persian String Bean Stew (Khoresh Loobia Sabz)
Tender green beans simmered with tomatoes, spices, and fall-off-the-bone lamb—Khoresh Loobia Sabz is a beloved Persian stew that’s both hearty and comforting. Whether made with lamb, beef, or chicken, this classic dish is a staple in Iranian kitchens and a delicious way to showcase the flavors of Persian home cooking.
- Prep time
- 20 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tbsp extra virgin olive oil
- 1 large onion (diced)
- 3/4 tsp dried turmeric
- 4 large lamb shank
- 1/2 tsp kosher salt
- 1/8 tsp ground black pepper
- 1 cup beef broth
- 1 cup water
- 4 dried Persian limes
- 2 lb green beans
- 28 oz canned diced tomatoes
- 3 tbsp tomato paste
- 3 tbsp lemon juice
- 1/4 tsp ground cinnamon
Instructions
- 1
In a large Dutch oven over medium high heat add olive oil. When oil is hot, stir in diced onions. Sauté onions until soft, then stir in turmeric.
- 2
Season lamb shanks with salt and pepper. Add seasoned lamb shanks to the onions in batches, two at a time.
- 3
Brown lamb shanks evenly on all sides, remove and brown remaining two lamb shanks.
- 4
Return lamb shanks to the pot and stir in beef broth, water and dried limes.
- 5
Reduce heat to simmer, cover and cook until meat starts to soften and retract from the bone, about 1-1 1/2 hours. Rotate the lamb shanks every 30 minutes or so as it cooks.
- 6
Wash and pinch the stems from green beans. Cut beans so that they are 1-2 inches long.
- 7
In a large pan, over medium-high heat add 1 tbsp oil. Sauté string beans for about 5-7 minutes, until color starts to darken.
- 8
Transfer string beans to the pot with the lamb shanks along with diced tomatoes, tomato paste, lemon juice and cinnamon.
- 9
Stir to combine everything in the pot and continue to cook one more hour for flavors to meld together.