This is Persian green stew. I titled this 'Not Quite Ghormeh Sabzi' because I'm not quite Persian, but I grew up with a Persian step-father who would cook the most awesome Ghormeh Sabzi. My understanding is that Ghormeh Sabzi literally means 'green stew' in Farsi but since many of my Persian friends have taken delight in teaching me to say the wrong thing, don't take my word for it. Every Persian I know makes this slightly differently, so the version here is a mix of several recipes, based largely on what I could get at any major grocery store. It's not traditional, but it's so good. Serve over white rice.

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Recipe Summary

prep:
25 mins
cook:
4 hrs 10 mins
total:
4 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix diced potatoes and kidney beans in a slow cooker.

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  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook beef and onion in hot oil until both are beginning to brown, about 7 minutes; season with turmeric, 1 teaspoon salt, and black pepper. Transfer beef mixture to the slow cooker.

  • Heat remaining olive oil in the skillet over medium-high heat. Saute spinach, parsley, cilantro, and chives in the skillet until slightly wilted, 5 to 6 minutes; add to the slow cooker.

  • Stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.

  • Cook on High for 4 hours. Adjust salt as needed.

Cook's Note:

This is also great made with lamb instead of beef.

Nutrition Facts

298 calories; protein 27g 54% DV; carbohydrates 21.6g 7% DV; fat 11.9g 18% DV; cholesterol 63.2mg 21% DV; sodium 1248.1mg 50% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/26/2014
Delicious! Read More
(3)

Most helpful critical review

Rating: 3 stars
10/06/2014
I'm Persian and respect your recipe but as you have said it is not completely ghormeh sabzi. The main difference is that there are no potatoes in ghormeh sabzi and also the major herb is Fenugreek which is very aromatic and should be used moderately. It also has leek in it and the herbs are all chopped and should be stir fried in a small amount of oil. This stew has a lot of green herbs in it so that's why the result should be completely green I have also attached a picture for ghormeh sabzi. Read More
(7)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
10/06/2014
I'm Persian and respect your recipe but as you have said it is not completely ghormeh sabzi. The main difference is that there are no potatoes in ghormeh sabzi and also the major herb is Fenugreek which is very aromatic and should be used moderately. It also has leek in it and the herbs are all chopped and should be stir fried in a small amount of oil. This stew has a lot of green herbs in it so that's why the result should be completely green I have also attached a picture for ghormeh sabzi. Read More
(7)
Rating: 5 stars
04/26/2014
Delicious! Read More
(3)
Rating: 4 stars
10/09/2016
This recipe was quite an experience! I have never tasted anything like these flavor profiles before. It was shocking at first but each bite tasted better and better. I would say the lime was very strong and I did cut the cilantro back a bit (I usually don't care for it). But the over experience was a good one. Read More
(1)
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Rating: 5 stars
01/27/2015
I have never made this "Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker" recipe although I have had "Ghormeh Sabzi" many times. I just wanted to comment that this stew is immensely popular among Iranians who eat herbs ("sabzi") in large quantities the way Westerners eat vegetables. When I lived in Iran I saw street vendors commonly selling bunches of fresh herbs out of wheel barrels. I also saw my Iranian neighbor wash and prepare two eighty-kilogram burlap sacks filled with herbs to put in the freezer for making this recipe over the winter (she would be making it many times over obviously). I never actually liked "Ghormeh Sabzi" myself because I always found it bitter. I made some for my Iranian-born husband for his new year (Norooz) a month ago and it was the first "Ghormeh Sabzi" I ever liked. I had left out the cilantro because I didn't have any and learned from my husband that it is the cilantro that gives it the bitter taste. My husband complained a lot: He definitely wants cilantro in his "Ghormeh Sabzi"! I think we need "his and hers" "Ghormeh Sabzi" at our home! If you are serving this dish to an Iranian be sure to serve it with steamed BASMATI rice. This dish could easily be adapted to be a vegetarian (vegan) dish since a lot of the flavor comes from the herbs and lime juice. Thank you Jedigeek for sharing your recipe. It is a lovely tribute to your stepfather. Read More
(1)
Rating: 2 stars
05/04/2014
I made it per recipe but I have to say I did not care for it. Read More
Rating: 5 stars
03/16/2018
Sooo GOOOOD! I love lime so this was a perfectly tart dish. My 9 month old daughter tore it up! Read More
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Rating: 5 stars
06/03/2015
This may not be true ghormeh sabzi but I really like it! I did make a couple tweaks though. I added in 1 more potato to the recipe used 2 lbs of meat and tripled the amount of spinach - I found even a 10 oz bag of spinach once sauteed was not enough. I also cut down the amount of broth in the recipe to 3 cups (I may even cut it down further to 2.5 cups) and dialed back the lime juice to 2/3 cup. I find cooked this way it is far less brothy and quite delicious! Read More