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Persian Ghormeh Sabzi (Herb and Beef Stew)

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Persian Ghormeh Sabzi herb and beef stew served with saffron rice and dried limes.
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Ghormeh Sabzi is one of Iran’s best-loved stews, built around patiently cooked herbs, beans, beef, and dried limes.

Frying the herbs first deepens their flavour, while a long gentle simmer brings the beef and tangy limes together.

Pierce the dried limes before adding them so their citrusy bitterness can season the stew without overpowering it.

Serving Suggestions

Serve the stew with steamed basmati rice, a little saffron rice, and fresh herbs or pickled onions.

A ladle serving Persian Ghormeh Sabzi with beef, kidney beans, herbs, and dried lime.

Recipe Notes

The flavour improves overnight. Refrigerate for up to 4 days or freeze the stew for up to 2 months; cook rice fresh.

Persian Ghormeh Sabzi herb and beef stew served with saffron rice and dried limes.

Persian Ghormeh Sabzi

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A deeply flavoured Persian herb stew with beef, kidney beans, dried limes, and a bright savoury finish.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Persian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Ghormeh Sabzi
  • 1 1/2 lb beef chuck cut into 2.5 cm cubes
  • 1 large yellow onion diced
  • 1/4 cup vegetable oil divided
  • 1 tsp ground turmeric
  • 1 cup flat-leaf parsley finely chopped
  • 1 cup cilantro finely chopped
  • 1/2 cup green onions finely chopped
  • 1 tbsp dried fenugreek leaves crumbled
  • 1 can red kidney beans 15 oz can, drained and rinsed
  • 3 whole dried Persian limes pierced with a knife
  • 4 cup water plus more as needed
  • 2 tbsp fresh lime juice
  • 1 tsp fine salt or to taste
  • 1/2 tsp black pepper
Rice
  • 2 cup basmati rice rinsed
  • 3 cup water
  • 1 tsp fine salt

Equipment

  • Large Dutch oven
  • Large skillet
  • Chef’s knife
  • Wooden spoon

Method
 

Brown Beef:
  1. Heat 1 tablespoon of oil in a Dutch oven over medium-high heat. Brown the beef in batches, then transfer it to a plate.
  2. Add the onion and turmeric to the pot and cook for 5 minutes until softened. Return the beef to the pot.
Cook Herbs:
  1. Heat the remaining oil in a skillet. Add the parsley, cilantro, green onions, and fenugreek and cook over medium heat for 10 minutes, stirring often.
  2. Scrape the herbs into the Dutch oven. Add the kidney beans, dried limes, water, salt, and pepper.
Simmer and Serve:
  1. Bring the stew to a gentle simmer, cover, and cook for 1 hour 45 minutes, stirring occasionally, until the beef is tender.
  2. Stir in the lime juice and simmer uncovered for 10 minutes. Taste and adjust the salt.
  3. Meanwhile, combine the rice, water, and salt in a saucepan. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Rest covered for 10 minutes, then fluff.
  4. Serve the Ghormeh Sabzi hot with the basmati rice.

Nutrition

Calories: 560kcalCarbohydrates: 69gProtein: 34gFat: 18gSaturated Fat: 5gCholesterol: 75mgSodium: 720mgFiber: 8gSugar: 4g

Notes

  • If the stew becomes too thick before the beef is tender, add hot water 1/2 cup at a time.
  • Dried limes are edible but intensely tart; remove them before serving if preferred.

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