Ghormeh Sabzi (Persian Herb Stew)

Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It’s traditionally served atop white rice (polow). You can also serve it with lavash bread.

Prep Time:

45 mins

Cook Time:

2 hrs 25 mins

Total Time:

3 hrs 10 mins

Servings:

Ingredients

¼ cup canola oil, divided
1 large yellow onion, finely chopped
1 teaspoon ground turmeric
1 ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes
1 ½ cups finely chopped spinach
1 cup finely chopped green onions (green part only)
½ cup finely chopped Italian flat-leaf parsley
¼ cup finely chopped cilantro
¼ cup finely chopped chives
¼ cup finely chopped fenugreek leaves
1 ½ cups water, or more as needed
salt and ground black pepper to taste
1 lemon, juiced
4 dried Persian limes (limoo amani), or more to taste
1 (15 ounce) can red kidney beans, drained and rinsed

Directions

Step 1
Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.

Step 2
Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.

Step 3
Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.

Step 4
Pierce dried limes with a fork; add to stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes. Discard dried limes before serving.

Tips

Substitute lamb stew meat for the chuck roast if preferred.

Nutrition Facts (per serving)

344

Calories

23g

Fat

19g

Carbs

18g

Protein

Nutrition Facts
Servings Per Recipe 6
Calories 344
% Daily Value *
Total Fat23g	29%
Saturated Fat6g	29%
Cholesterol52mg	17%
Sodium226mg	10%
Total Carbohydrate19g	7%
Dietary Fiber8g	27%
Total Sugars2g
Protein18g
Vitamin C41mg	205%
Calcium92mg	7%
Iron4mg	22%
Potassium326mg	7%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

- by: Ieee Programmer
- 6 years ago
its so delicious.
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- by: Dawn Welch
- 6 years ago
Very good different type of stew, I will make it again
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- by: Kaydeew
- 5 years ago
I Absolutely Love this recipe.
My father is Persian and cooks this all the time and it is one of my all time favorites soups.
Thankyou so much for this recipe.
Now , I can continue to make it myself .
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- by: Helen Bazooband
- 5 years ago
I had to make it from scratch because I didn?t have any dry ingredients in the house. So much flavor and so easy to make.
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- by: Behzad Moosavi
- 4 years ago
Delicious
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- by: Lindakangarloo
- 3 years ago
Very much like our family recipes I have made 44 years since marrying a Persian. I sub leeks for some onion and scallions. Never throw out the limoo emani! We fight over it like tahig. Those persian lemon/limes become soft and delicious after being in the stew an hour.
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- by: Kim
- 2 years ago
I made this recipe on recommendation from a friend; and it’s absolutely delicious! I’ve never made anything with dried limes before, and I have to say: I’m hooked! I made this using a venison roast in place of beef, and left out the fresh chives because the store had none. Otherwise, I made it as written; and wouldn’t change a thing! I served it over saffron basmati rice. So unbelievably good–that we ate it before I could get a picture! Thank you for the recipe! I will be making this again!
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- by: Albert Van
- 1 year ago
Thank you, thank you, thank you. I’ve been trying to make this dish correctly for a couple months. I know this dish and how it’s supposed to taste. I’d followed other recipes, but I could never get it right. On this, my 5th try, I got it right. Now I can make it at home instead of buying it from a restaurant.
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- by: Cookdap Member
- 1 year ago
Excellent flavor profile. Highly suggest to pair this with Lemon Basmati Rice: https://www.allrecipes.com/recipe/215094/lemon-basmati-rice/

The rice and this dish were a hit with the family!
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