Ghormeh Sabzi (Persian Herb and Kidney Bean Stew)
Local name: قورمه سبزی
In short: A dark green Persian stew of fried parsley, cilantro and fenugreek simmered with beef, kidney beans and dried limes until tender and tangy. It takes about 3 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Total
- 3 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 290 kcal
Many Iranians would name ghormeh sabzi as their favorite home-cooked meal. A huge quantity of herbs is fried slowly in oil until dark and fragrant, then simmered with beef, kidney beans and dried limes, which give the stew its sour, almost musky edge. It is a dish for a quiet afternoon, since the herbs and the meat both need time. Serve it over plain steamed rice, with yogurt, raw onion and fresh herbs on the side.
Instructions
- Heat 2 tbsp of the oil in a wide, heavy pot over medium heat. Cook the onion for 10 to 12 minutes, stirring, until deep golden. Stir in the turmeric for 30 seconds.
- Add the beef and brown it on all sides, about 8 minutes. Pour in the hot water, add 1 tsp of the salt and the pepper, bring to a boil, then cover and simmer on low heat for 45 minutes.
- While the beef cooks, heat the remaining 2 tbsp oil in a large deep skillet over medium-low heat. Add the parsley, cilantro, scallions and fenugreek and fry for 20 to 25 minutes, stirring often, until the herbs turn dark green, glossy and very fragrant.
- Scrape the fried herbs into the pot with the beans and the pierced dried limes. Stir, then simmer partly covered for 1 to 1 1/2 hours, until the beef is very tender and oil pools on the surface.
- Taste and add the remaining 1/2 tsp salt if needed. If the stew is not sour enough, press a lime against the side of the pot to release more juice. If it tastes bitter, remove the limes.
- Rest the pot, covered, for 10 minutes. Serve hot over steamed rice.
Tips
- Short on time? Persian grocery stores sell a frozen or dried ghormeh sabzi herb mix, which you fry just like fresh herbs. Without dried limes, stir in 2 to 3 tbsp lemon juice at the end.
- Make it a day ahead. The flavor deepens overnight, and any excess oil is easy to lift off the cold surface before reheating.
Questions and answers
Can I make ghormeh sabzi ahead of time?
Yes, it tastes better the next day. Refrigerate it for up to 4 days and reheat gently with a splash of water.
Can ghormeh sabzi be frozen?
Yes. Freeze it in airtight containers for up to 3 months and thaw overnight in the fridge. The herbs keep their color and flavor well.
What are dried limes and where do I buy them?
They are whole limes dried until hard and brown, sold as limoo amani or black limes in Middle Eastern shops. They add a sour, earthy note that lemon juice only partly matches.
How long does it take to make Ghormeh Sabzi (Persian Herb and Kidney Bean Stew)?
About 3 h in total: 30 min of preparation and 2 h 30 min of cooking.
How many calories are in Ghormeh Sabzi (Persian Herb and Kidney Bean Stew)?
About 290 kcal per serving, with 20 g of protein, 12 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 290 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 12 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sugar | 3 g |
| Sodium | 670 mg |
Estimated values, calculated from the ingredients.
