Recipe: Ghormeh Sabzi

Ghormeh Sabzi is a favorite Iranian stew famous for its tangy, herb-infused flavors. It combines the distinctive tastes of omani limes, fenugreek, parsley, and cilantro to augment a hearty mix of beans, onions, and beef or lamb.

This dish is easy to make but can be tricky to master: your final product can’t be too watery, but you must also be careful not to burn the herbs. Once you find the right balance, however, you’ll soon understand why Ghormeh Sabzi is a staple in Iranian cuisine and enjoyed all around the world!

Ingredients:

• 1 tsp. ground turmeric

• Salt and pepper to taste

• 1 1/2 pound beef chuck roast or lamb shoulder, cut into cubes 1” to 2” thick

• 4 tbsp. olive or vegetable oil

• 1 large onion, chopped

• 4 cloves garlic, sliced

• 1/2 cup dried kidney beans, soaked and drained, or 1 15 oz. can prepared kidney beans

• 2 tablespoons dried fenugreek

• 4 whole dried Omani limes, pierced with a knife

• 4 1/2 cups water

• 3 bunches parsley

• 2 bunches cilantro

• 1 bunch green onions

• 1 bunch chives

• Lime juice to taste (optional)

Instructions:

• Combine the ground turmeric, salt, and pepper and coat the meat cubes. Set aside.

• Add 2 tbsp. olive or vegetable oil to a large pot, such as a Dutch oven. Heat on medium-high, and then add in the chopped onion. Sauté until the onion is tender, about 5 minutes, then add garlic and continue to cook until the onion begins to caramelize, around another 3 minutes.

• Add the meat cubes, and cook with the onion and garlic until browned on all sides.

• Combine kidney beans into the meat and onion mixture, then add 1 tbsp. fenugreek and the Omani limes. Cook together for about 2 minutes, stirring constantly.

• Pour 4 cups water over these ingredients, bring to a boil, and allow to simmer for 1 hour.

• Meanwhile, chop the parsley, cilantro, green onions, and chives fine. You can run the parsley and cilantro through a food processor for best results.

• Cook these herbs, chives, and onions with 2 tbsp. olive oil and 1 tbsp. fenugreek in a large skillet over medium heat. The greens should be just softened and still bright green, about 10 minutes.

• Add the herb mixture to the meat and onions, along with remaining 1/2 cup water, and stir. Allow the combined stew to simmer while covered for another hour.

• Once an hour has passed, uncover the stew. Add salt, pepper, and lime juice to taste. Allow it to continue cooking until the stew is no longer watery but ingredients are tender—extending cooking time or adding water as needed.

• When the stew is thick and fragrant, discard the limes.

• Serve with lavash bread, basmati rice, or fresh radishes, onions, and herbs.

TOTA