Ghormeh Sabzi
A deeply fragrant Persian herb stew with beef, kidney beans, and dried limes. Slow-simmered for tender meat and complex layered flavors.
- Total time
- 90 min
- Servings
- 4
- Calories
- 425
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Cut beef into 1.5-inch chunks, removing excess fat. Pat dry with paper towels.
Step 2
Chop parsley, cilantro, and dill and set aside. Dice onion.
Step 3
Heat olive oil in a large heavy-bottomed pot over medium-high until shimmering.
Step 4
Working in two batches, sear beef without stirring for 2 minutes per side until deeply browned. Transfer to a plate.
Step 5
Add diced onion to the pot and sauté, stirring occasionally, until softened and lightly golden, about 5 minutes.
Step 6
Return beef to pot. Pour in 4 cups water and bring to a simmer. Skim foam that rises, about 2 minutes.
Step 7
Add dried limes, salt, and pepper. Cover and simmer for 45 minutes until beef is tender when pierced.
Step 8
Stir in chopped herbs and drained kidney beans. Simmer uncovered for 10 minutes until flavors meld.
Step 9
Taste and adjust salt and pepper. Remove dried limes if desired before serving.
Step 10
Ladle into bowls and serve hot with steamed white rice or flatbread on the side.
Tools you’ll need
- large heavy-bottomed pot with lid (5-quart minimum)
- cutting board
- chef's knife
- measuring cups
- measuring spoons
- wooden spoon
- slotted spoon
- paper towels
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