Iranian Ghormeh Sabzi with Beef and Herbs
A deeply aromatic Persian herb stew with beef, kidney beans, dried limes, and saffron basmati rice.
Equipment
- Large Dutch oven
- Large skillet
- Chef's knife
- Wooden spoon
- Rice pot
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
Instructions
Brown the beef:
- Heat 1 tablespoon of oil in a Dutch oven and brown the beef in batches.
- Add the onion and turmeric and cook until the onion softens.
- Return the beef to the pot and add the water or stock.
Fry the herbs:
- Heat the remaining oil in a skillet.
- Add the parsley, cilantro, chives, and spinach and cook slowly until darkened and fragrant, about 15 minutes.
- Stir the fried herbs into the stew with the dried limes.
Simmer and serve:
- Cover and simmer gently for about 90 minutes, until the beef is tender.
- Stir in the kidney beans and simmer for 20 minutes more.
- Cook the basmati rice with the salt until fluffy.
- Season the stew with lemon juice and serve beside the rice.
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.
Nutrition
Calories: 590kcalCarbohydrates: 63gProtein: 38gFat: 21gSaturated Fat: 6gCholesterol: 90mgSodium: 760mgFiber: 9gSugar: 5g