Adjust the amount of dried limes based on your desired level of sourness. For a more intense flavor, add an extra lime or two. Fenugreek leaves can be found at middle eastern or Indian grocery stores. If unavailable, you can substitute with a small amount of dried fenugreek, but the fresh leaves impart a unique flavor. Serve Ghormeh Sabzi hot over a bed of fluffy basmati rice. A dollop of plain yogurt or a sprinkle of sumac can add a delightful finishing touch.
Ghormeh Sabzi (Persian Herb Stew)
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PREP TIME45 mins
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COOK TIME2 hrs 25 mins
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TOTAL TIME3 hrs 10 mins
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SERVING6 People
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VIEWS55
Embark on a culinary journey to Persia with Ghormeh Sabzi, a vibrant and aromatic stew brimming with a symphony of fresh herbs. This deeply savory dish, traditionally served over fluffy white rice, offers an authentic taste of Iranian cuisine.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol52 mg
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Fiber8 g
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Protein18 g
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Saturated Fat6 g
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Sodium226 mg
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Sugar2 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
12 mins
In a large pot, heat 2 tablespoons of canola oil over medium-high heat. Add the finely chopped yellow onion and cook, stirring occasionally, until it turns a deep golden brown (10-15 minutes). Stir in the ground turmeric and cook for another 1-2 minutes, allowing its fragrance to bloom.
02
Step
1 mins
Add the chuck roast cubes to the pot and cook, ensuring each piece is coated in the turmeric mixture and browned on all sides (8-10 minutes). This step is crucial for developing a rich, savory base for the stew.
03
Step
9 mins
In a separate pot, heat the remaining 2 tablespoons of canola oil over medium heat. Add the chopped spinach, green onions, parsley, cilantro, chives, and fenugreek leaves. Cook and stir until the herbs wilt and transform into a deep, dark green color (5-10 minutes).
04
Step
7 mins
Transfer the vibrant herb mixture into the pot with the browned onion and chuck roast. Pour in enough water to create a thick, slurry-like consistency. Season generously with salt and pepper. Stir in the freshly squeezed lemon juice. Reduce the heat to low, cover the pot, and simmer the stew gently until the greens soften and meld with the meat, approximately 1 hour.
05
Step
3 mins
Pierce the dried Persian limes with a fork to release their tangy essence. Add them to the simmering stew.
06
Step
1 hrs
Continue to simmer the stew until the chuck roast becomes incredibly tender and falls apart easily, which may take another 30 minutes to 1 hour. Stir in the drained and rinsed red kidney beans. Cook for an additional 30 minutes to allow the flavors to meld and deepen.
07
Step
1 mins
Before serving, carefully discard the dried Persian limes.
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RECIPE REVIEWS
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Marlene Bartell
May 4, 2025Very authentic flavor. My family loves this!
Audrey Lynch
May 4, 2025This recipe is amazing! The flavors are so complex and delicious.
Valentin Goldner
Apr 30, 2025I found the recipe a little salty, next time I'll reduce the salt amount
Nash Gerlach
Apr 17, 2025The simmering time really makes a difference, don't rush it!
Jessie Turcotte
Apr 16, 2025The dried limes are a must! They add such a unique flavor.
Sunny Stanton
Apr 1, 2025Easy to follow recipe for a complex dish.
Sandra Weimann
Mar 16, 2025Next time, I'll try using lamb instead of beef for a different flavor profile.
Beryl Dickinson
Jan 31, 2025I've made this several times now, and it's always a hit with my family.
Lessie Ernser
Dec 2, 2024I added a pinch of saffron to the rice, and it was the perfect complement to the stew.