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Cozy Persian Ghormeh Sabzi Stew

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A comforting and authentic Persian stew featuring tender beef, fresh herbs, dried limes, and kidney beans, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 1.5 pounds beef stew meat (chuck roast preferred), cut into 1-inch cubes
  • 1 cup fresh parsley, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • 2 tablespoons dried fenugreek leaves (Shanbalileh)
  • 2 medium yellow onions, finely diced
  • 3 cloves garlic, minced
  • 2 whole dried Persian limes (Limoo amani)
  • 1 cup kidney beans (dried and soaked or 1 can, drained and rinsed)
  • 3 tablespoons vegetable oil or olive oil
  • 1 teaspoon turmeric powder
  • Salt and black pepper to taste
  • 4 cups water or beef broth (950 ml)
  • Optional: pinch of cinnamon or dried rose petals

Instructions

  1. If using dried kidney beans, soak them overnight in plenty of cold water. Drain and rinse before cooking. If canned, just drain and rinse well.
  2. Heat 2 tablespoons of oil in a heavy-bottomed pot over medium heat. Add chopped parsley, cilantro, and dried fenugreek leaves. Stir frequently and cook until herbs darken slightly and become fragrant, about 8-10 minutes.
  3. In a separate pan, heat the remaining tablespoon of oil. Add diced onions and sauté until golden brown, about 10 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Add beef cubes to the onions and garlic, increase heat to medium-high, and brown the meat on all sides, about 5-7 minutes.
  5. Transfer browned beef, onions, and garlic to the pot with sautéed herbs. Add turmeric, salt, and pepper. Pour in 4 cups of water or beef broth. Add dried limes whole without piercing them.
  6. Bring to a boil, then reduce heat to low and cover. Simmer gently for 1.5 to 2 hours until beef is tender and flavors meld. Stir occasionally and add water if needed.
  7. About 45 minutes before the stew finishes, add the pre-soaked or canned kidney beans.
  8. Taste and adjust seasoning with additional salt or pepper if needed. Optionally, gently squeeze dried limes to release more tang, but do not overdo it.
  9. Let the stew rest off the heat for 10 minutes before serving.

Notes

Sauté herbs thoroughly to bring out earthiness and avoid raw grassy taste. Use dried limes whole without piercing to prevent bitterness. Brown meat well for rich flavor. Add beans late to avoid mushiness. Adjust liquid levels during simmering to keep stew saucy. Optional: add a splash of fresh lemon juice or sumac before serving to brighten flavors.

Nutrition

Keywords: Ghormeh Sabzi, Persian stew, beef stew, kidney beans, dried limes, fenugreek, authentic Persian recipe, cozy dinner, slow simmer

Find it online: https://flurpchef.com/cozy-persian-ghormeh-sabzi-stew-recipe-easy-authentic-flavor-guide/