Ghormeh Sabzi - Persian Herb Stew
Ghormeh sabzi is a classic Persian stew made with fresh green herbs like parsley, cilantro, fenugreek and scallions. It is an aromatic and delicious stew served with fluffy Persian rice.
- Prep time
- 3 hr
- Cook time
- 3 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 lb stew meat (1-inch cubes)
- 3 tsp turmeric (divided)
- 3/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp all purpose flour (optional)
- 9 tbsp extra virgin olive oil (divided)
- 3 cups diced onions
- 2 cups beef broth
- 6 small dried Persian limes
- 26 oz fresh parsley (approximately 6 big bunches)
- 10 oz fresh cilantro (approximately 4 bunches)
- 9 oz fresh kale (7 oz kale without stems)
- 1/2 cup dried fenugreek (divided)
- 8 oz fresh green onions (approximately 2 bunches)
- 4 cups water
- 1/4 cup lemon juice
- 20- ounces canned red kidney beans
Instructions
- 1
In a large bowl mix together stew meat, 2 tsp turmeric, 1/2 tsp salt, 1/8 tsp pepper and 2 tbsp flour (optional).
- 2
In a large Dutch oven over medium high heat add 3 tbsp olive oil and diced onions.
- 3
Cook until onions start to soften, then reduce heat to medium-low and cook until translucent, just before caramelizing.
- 4
Stir in 1 tsp turmeric and 1/4 tsp salt with the onions.
- 5
Raise heat back to high and when onions and oil are crackling, brown seasoned stew meat on all sides. Once browned, stir in beef broth.
- 6
Scrape bits that have browned on the bottom of the pot and bring broth to boil, then reduce to low heat.
- 7
Cut slits into dried limes and add to the pot, cover and cook on low heat for 1 hour. Once limes have softened, you can press them flat with your wooden spoon to remove the air inside.
- 8
While meat is cooking, remove stems, especially the thick woody ones, from parsley, cilantro and kale.
- 9
Wash, drain and spin green vegetables dry. A salad spinner works great with this step.
- 10
Once dried, chop vegetables in batches using a food processor with a metal blade.
- 11
Using a large non-stick frying pan, over medium-high heat add 2 tbsp olive oil.
- 12
Sauté half of the green vegetables in the hot oil, stirring in fenugreek.
- 13
Reduce heat to medium and continue cooking until vegetables are dark green. Transfer to the pot with the stew meat.
- 14
Add 2 tbsp olive oil to the hot frying pan and sauté the second half of green vegetables in the hot oil, stirring in 1/4 cup fenugreek.
- 15
Again, cook until vegetables are dark green. Transfer to the pot with the stew meat.
- 16
Clean and dice, both green and white parts of green onions.
- 17
Add 2 TBS oil to the hot frying pan and sauté the green onions in the hot oil until onions are lightly browned and greens are dark. Transfer to the pot with the stew meat.
- 18
Stir in 4 cups water and 1/4 cup lemon juice the stew.
- 19
Cover pot, reduce heat of stew to low and cook for at least an hour or two. The longer the stew cooks, the more fragrant and flavorful your stew will be. Ideally, you can serve the stew the next day.
- 20
Drain liquid from canned red kidney beans and soak in a bowl of water for 2 hours. This step is optional. By soaking the canned beans in water, you reduce the gassy side effects of eating beans.
- 21
Drain beans, stir in with the stew and cook for one more hour.
- 22
Serve with Persian rice.