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Iranian Ghormeh Sabzi with Beef and Herbs

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Iranian ghormeh sabzi with tender beef, kidney beans, dried limes, dark herbs, and saffron rice.
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Ghormeh sabzi is one of Iran’s most beloved stews, prized for its deep herb flavor, tender beef, kidney beans, and dried lime.

The herbs are fried first to concentrate their flavor, then the stew simmers slowly until the meat is tender and the broth is dark and aromatic.

Pierce the dried limes before adding them. This lets their bittersweet citrus flavor permeate the stew without needing a large amount of juice.

Serving Suggestions

Serve ghormeh sabzi with steamed basmati rice, fresh herbs, plain yogurt, and pickled vegetables.

A close-up serving of ghormeh sabzi with beef, kidney beans, dried lime, herbs, and fluffy saffron rice.

Recipe Notes

The stew improves overnight. Refrigerate it after cooling and reheat gently; add lemon juice only after tasting the reheated broth.

Iranian ghormeh sabzi with tender beef, kidney beans, dried limes, dark herbs, and saffron rice.

Iranian Ghormeh Sabzi with Beef and Herbs

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A deeply aromatic Persian herb stew with beef, kidney beans, dried limes, and saffron basmati rice.
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Prep Time 35 minutes
Cook Time 2 hours
Total Time 2 hours 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Persian
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Herb stew
  • 1 1/2 lb beef stew meat cut into cubes
  • 1 medium yellow onion diced
  • 1 tsp ground turmeric
  • 3 tbsp neutral oil divided
  • 2 cups fresh parsley finely chopped
  • 1 cup fresh cilantro finely chopped
  • 1 cup fresh chives or green onions finely chopped
  • 2 cups fresh spinach finely chopped
  • 3 pieces dried Persian limes pierced
  • 4 cups water or stock
  • 1 cup cooked kidney beans drained
  • 2 tbsp fresh lemon juice to taste
Rice
  • 2 cups basmati rice rinsed
  • 1 tsp fine salt

Equipment

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

Method
 

Brown the beef:
  1. Heat 1 tablespoon of oil in a Dutch oven and brown the beef in batches.
  2. Add the onion and turmeric and cook until the onion softens.
  3. Return the beef to the pot and add the water or stock.
Fry the herbs:
  1. Heat the remaining oil in a skillet.
  2. Add the parsley, cilantro, chives, and spinach and cook slowly until darkened and fragrant, about 15 minutes.
  3. Stir the fried herbs into the stew with the dried limes.
Simmer and serve:
  1. Cover and simmer gently for about 90 minutes, until the beef is tender.
  2. Stir in the kidney beans and simmer for 20 minutes more.
  3. Cook the basmati rice with the salt until fluffy.
  4. Season the stew with lemon juice and serve beside the rice.

Nutrition

Calories: 590kcalCarbohydrates: 63gProtein: 38gFat: 21gSaturated Fat: 6gCholesterol: 90mgSodium: 760mgFiber: 9gSugar: 5g

Notes

  • Frying the herbs is essential for the characteristic flavor.
  • The finished stew should be thick and glossy, not watery.
  • Dried limes vary in bitterness, so taste before adding extra lemon.

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