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Ghormeh Sabzi (Persian Herb Stew)

Rated as 4.5 out of 5 Stars
3 made it  |  0 reviews   |  1 photos
4

"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."
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Ingredients

3 h 9 m servings 342
Original recipe yields 6 servings

Directions

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  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.
  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.
  3. Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
  4. Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

Footnotes

  • Cook's Note
  • Substitute lamb stew meat for the chuck roast if preferred.

Nutrition Facts


Per Serving: 342 calories; 22.5 18.1 18.3 51 225 Full nutrition

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