Ghormeh Sabzi
A deeply fragrant Persian herb stew with beef, kidney beans, and dried limes. Slow-simmered for tender meat and complex layered flavors.
- Total time
- 90 min
- Servings
- 4
- Calories
- 425
- Protein
- 38g
Ingredients
- 1.5 lbs beef stew meat (chuck or shoulder)
- 3 tbsp olive oil
- 1 large onion, diced
- 1 cup fresh parsley, chopped
- ¾ cup fresh cilantro, chopped
- ½ cup fresh dill, chopped
- 1.5 cups dried kidney beans (canned, drained)
- 3 whole dried limes (loomi), halved
- 4 cups water
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Cut beef into 1.5-inch chunks, removing excess fat. Pat dry with paper towels.
- 2
Chop parsley, cilantro, and dill and set aside. Dice onion.
- 3
Heat olive oil in a large heavy-bottomed pot over medium-high until shimmering.
- 4
Working in two batches, sear beef without stirring for 2 minutes per side until deeply browned. Transfer to a plate.
- 5
Add diced onion to the pot and sauté, stirring occasionally, until softened and lightly golden, about 5 minutes.
- 6
Return beef to pot. Pour in 4 cups water and bring to a simmer. Skim foam that rises, about 2 minutes.
- 7
Add dried limes, salt, and pepper. Cover and simmer for 45 minutes until beef is tender when pierced.
- 8
Stir in chopped herbs and drained kidney beans. Simmer uncovered for 10 minutes until flavors meld.
- 9
Taste and adjust salt and pepper. Remove dried limes if desired before serving.
- 10
Ladle into bowls and serve hot with steamed white rice or flatbread on the side.
Tools you’ll need
- large heavy-bottomed pot with lid (5-quart minimum)
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- wooden spoon
- slotted spoon
- paper towels
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