Ghormeh Sabzi (Persian Herb Stew)
Description
Ghormeh sabzi is a delicious Persian beef and kidney bean stew loaded with greens and fresh herbs like spinach, cilantro, fenugreek, and parsley.
Ingredients
•
1/4 cup canola oil, divided
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1 large yellow onion, finely chopped
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1 teaspoon ground turmeric
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1 1/2 pounds boneless chuck roast, cut into 1 1/2-inch cubes
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1 1/2 cups finely chopped spinach
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1 cup finely chopped green onions (green part only)
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1/2 cup finely chopped Italian flat-leaf parsley
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1/4 cup finely chopped cilantro
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1/4 cup finely chopped chives
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1/4 cup finely chopped fenugreek leaves
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1 1/2 cups water, or more as needed
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salt and ground black pepper to taste
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1 lemon, juiced
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4 dried Persian limes (limoo amani), or more to taste
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1 (15 ounce) can red kidney beans, drained and rinsed
Directions
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.
2
Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
3
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.
4
Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
5
Pierce dried limes with a fork; add to stew.
6
Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
7
Discard dried limes before serving.