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5 from 2 votes

Ghormeh Sabzi - Persian Herb Stew

Ghormeh Sabzi is a traditional Persian Herb Stew consisting of lamb (or beef), kidney beans, aromatic herbs, and dried limes.
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Main Course
Cuisine: Iranian, Middle Eastern
Diet: Gluten Free, Low Lactose
Servings: 4 people
Calories: 511kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 Lodge Dutch oven

Ingredients

For the Stew

  • 1 tablespoon olive oil
  • 1 ¾ lbs diced lamb (750 grams)
  • 1 large onion (diced)
  • 1 teaspoon turmeric
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 14 oz red kidney beans (cooked) (400 grams)
  • 2 cups water
  • 4 dried limes
  • 1 juice of lemon

For Fried Herbs

  • 1 tablespoon olive oil
  • 2 cups spinach (chopped)
  • 1 cup green parts of scallion (chopped)
  • 1 cup flat-leaf parsley (chopped)
  • ½ cup cilantro (chopped)
  • 1 tablespoon dried fenugreek
US Customary - Metric

Instructions

Preparing the Stew

  • In a large pot or a Dutch oven, heat a tablespoon of olive oil over medium high heat.
  • Add diced lamb and sauté until browned on all sides.
  • Add diced onion, and sauté them until they are translucent.
  • Stir in the red kidney beans, turmeric, black pepper, and salt, and sauté them for another minute.
  • Add the water, give it a good stir, bring to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour.

Frying the Herbs

  • When there is half an hour remaining, start sautéing the herbs.
  • In a separate pan, heat a tablespoon of olive oil.
  • Add chopped spinach, green parts of scallion, flat-leaf parsley, and cilantro.
  • Sauté the herbs over medium-low heat until they are wilted and fragrant, which takes about 25-30 minutes.
  • Stir in the dried fenugreek and sauté for a few more minutes, then remove from the heat.

Simmering the Stew Further with Herbs

  • Once the stew has simmered for an hour, add the sautéed herbs.
  • Stir in the dried lime and lemon juice after 30 minutes, and let it simmer for an additional half hour.
  • As the stew simmers to its final thick consistency, a thin layer of oil should gradually rise to the top.
  • Taste and adjust the seasoning if needed, and remember to remove the dried limes before serving.

Notes

  • If you're using dried kidney beans, I recommend soaking them in water overnight before cooking.
  • This Persian herb stew should have a consistency similar to chili—thick and hearty. Avoid a watery texture. If you find the stew is too watery, simply increase the heat and allow the excess water to evaporate.
  • As the stew simmers to its final thick consistency, a thin layer of oil should gradually rise to the top.
  • Remember to remove the dried limes before serving. While they add a wonderful tangy flavor, they are used for infusion and are not typically consumed.
  • Serve this delicious Ghormeh Sabzi stew with plain steamed rice, and Shirazi Salad or Cacik (Turkish Yogurt Dip) for a complete and authentic meal.

Nutrition

Calories: 511kcal | Carbohydrates: 38g | Protein: 51g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 129mg | Sodium: 747mg | Potassium: 1357mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3090IU | Vitamin C: 56mg | Calcium: 138mg | Iron: 9mg