How To Make Ghormeh Sabzi (Persian Herb Stew)
Enjoy a delicious blend of flavors with this herb stew packed with chuck roast, spinach, and kidney beans with a variety of fresh herbs.
Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion, cook, and stir for 10 to 15 minutes until deep golden brown.
Stir in turmeric for 1 to 2 minutes. Add chuck cubes and cook for 8 to 10 minutes until coated in turmeric and browned on all sides.
Heat the remaining 2 tablespoons of oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves. Cook and stir for 5 to 10 minutes until deep dark green in color.
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 the stew for about 1 hour until greens soften.
Pierce dried limes with a fork and add to the stew. Continue simmering for 30 minutes to 1 hour until the chuck is tender. Stir in red kidney beans.
Cook for about 30 minutes until flavors combine. Discard dried limes before serving.
- Calories: 534.04kcal
- Fat: 16.67g
- Saturated Fat: 3.36g
- Trans Fat: 0.32g
- Monounsaturated Fat: 8.86g
- Polyunsaturated Fat: 3.72g
- Carbohydrates: 58.75g
- Fiber: 15.77g
- Sugar: 4.07g
- Protein: 43.28g
- Cholesterol: 72.57mg
- Sodium: 866.91mg
- Calcium: 145.10mg
- Potassium: 1722.87mg
- Iron: 11.81mg
- Vitamin A: 76.08µg
- Vitamin C: 36.62mg