Name: Ghormeh Sabzi (Persian Herb Stew) Recipe
Prep time: 45 min
Cook time: 2 h 24 min
Total time: 3 h 9 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: ¼ cup canola oil; 1 large yellow onion; 1 tsp ground turmeric; 1½ lbs chuck roast; 1½ cups spinach; 1 cup Green Onions; ½ cup Italian flat-leaf parsley; ¼ cup cilantro; ¼ cup chives; ¼ cup fenugreek leaves; 1½ cups water; Salt and ground black pepper; 1 lemon; 4 Persian limes; 15 oz red kidney beans

Ghormeh Sabzi is a beloved Persian herb stew renowned for its rich flavors and hearty ingredients. It combines tender chuck roast, vibrant greens, and tangy Persian limes into a comforting dish perfect for any occasion.

Photos of Ghormeh Sabzi (Persian Herb Stew) Recipe

Some ingredients in this recipe, like fenugreek leaves and Persian limes, might not be commonly found in every household. When heading to the supermarket, look for these in the international or specialty foods section to ensure you capture the authentic essence of this Persian classic.

Ingredients for Ghormeh Sabzi Persian Herb Stew

canola oil: Used for sautéing the onions and greens, providing a neutral base. yellow onion: Adds a sweet and robust flavor when caramelized. ground turmeric: Imparts a warm, earthy flavor and vibrant color. chuck roast: Provides tender, flavorful beef chunks. spinach: Adds nutrition and a deep green color to the stew. green onions: Offers a mild onion flavor with a hint of sweetness. Italian flat-leaf parsley: Contributes fresh, slightly peppery notes. cilantro: Adds a fresh, citrusy flavor to the mix. chives: Provides a mild onion-garlic flavor. fenugreek leaves: Gives the stew its distinctive, slightly bitter flavor. water: Used to create the base of the stew. salt: Enhances all the flavors in the stew. ground black pepper: Adds a subtle heat and depth. lemon: Provides acidity and brightness. Persian limes: Adds a unique tangy flavor and aroma. red kidney beans: Adds heartiness and a creamy texture to the stew.

One reader, Anetta Dukes says:

This ghormeh sabzi recipe is fantastic! The blend of herbs and spices creates an incredibly rich and flavorful stew. The tender chuck roast and the unique taste of Persian limes make it truly special. Highly recommend for anyone looking to try authentic Persian cuisine!

Anetta Dukes

Essential Techniques for Making Persian Herb Stew

How to brown onions: Cook onions in oil over medium-high heat until they turn deep golden brown, which usually takes 10 to 15 minutes. How to brown meat: Add chuck cubes to the pot and cook until they are browned on all sides, which typically takes 8 to 10 minutes. How to cook herbs: Heat oil in a separate pot and cook spinach, green onions, parsley, cilantro, chives, and fenugreek leaves until they turn a deep dark green, which takes about 5 to 10 minutes. How to pierce dried limes: Use a fork to pierce the dried limes before adding them to the stew. How to simmer stew: Reduce heat, cover, and simmer the stew for the specified time to allow the flavors to meld and the ingredients to soften.

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.

Preparation: 45 minutes

Cooking: 2 hours 24 minutes

Total: 3 hours 9 minutes

Serves:

Ingredients

¼cupcanola oil,divided
1large yellow onion,finely chopped
1tspground turmeric
1½lbschuck roast,boneless, cut into cubes
1½cupsspinach,finely chopped
1cupgreen onions,finely chopped, green part only
½cupItalian flat-leaf parsley,finely chopped
¼cupcilantro,finely chopped
¼cupchives,finely chopped
¼cupfenugreek leaves,finely chopped
1½cupswater,or more as needed
salt and ground black pepper,to taste
1lemon,juiced
4Persian limes,(limoo amani) dried or more to taste
15ozred kidney beans,(1 can), drained and rinsed

Instructions

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.

Nutrition

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

Crucial Technique for Enhancing Ghormeh Sabzi Flavor

To enhance the flavor of ghormeh sabzi, make sure to thoroughly brown the onions and chuck roast in the initial steps. This caramelization process adds depth and richness to the stew. Additionally, when cooking the herbs (spinach, green onions, parsley, cilantro, chives, and fenugreek leaves), ensure they reach a deep dark green color to release their full aroma and flavor.

Time-Saving Tips for Preparing Ghormeh Sabzi

Pre-chop herbs: Chop spinach, green onions, parsley, cilantro, chives, and fenugreek leaves in advance and store them in airtight containers.

Use a food processor: Speed up the chopping process by using a food processor for the onion and herbs.

Pre-soak beans: Use canned red kidney beans to skip the soaking and cooking time.

Batch cook meat: Brown the chuck roast in batches to ensure even cooking and save time.

Simmer efficiently: Use a pressure cooker to reduce the simmering time for the stew.

Substitute Ingredients For Ghormeh Sabzi (Persian Herb Stew) Recipe

canola oil - Substitute with olive oil: Olive oil provides a similar cooking medium with a slightly richer flavor.
yellow onion - Substitute with white onion: White onions have a similar texture and flavor profile.
ground turmeric - Substitute with curry powder: Curry powder contains turmeric and will provide a similar color and flavor.
chuck roast - Substitute with lamb shoulder: Lamb shoulder has a similar texture and richness, making it a good alternative for stews.
spinach - Substitute with kale: Kale has a similar texture and can withstand long cooking times.
green onions - Substitute with leeks: Leeks have a similar mild onion flavor and can be used in the same way.
italian flat-leaf parsley - Substitute with curly parsley: Curly parsley has a similar flavor and can be used interchangeably.
cilantro - Substitute with basil: Basil provides a fresh, aromatic flavor that can complement the dish.
chives - Substitute with scallions: Scallions have a similar mild onion flavor and can be used in the same way.
fenugreek leaves - Substitute with celery leaves: Celery leaves provide a slightly bitter flavor that can mimic fenugreek.
water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor to the stew.
salt - Substitute with soy sauce: Soy sauce adds saltiness and umami flavor.
ground black pepper - Substitute with white pepper: White pepper has a similar heat and can be used interchangeably.
lemon - Substitute with lime: Lime provides a similar acidity and citrus flavor.
persian limes - Substitute with dried lemons: Dried lemons provide a similar tangy and slightly bitter flavor.
red kidney beans - Substitute with black beans: Black beans have a similar texture and can be used in the same way.

How to Beautifully Present Persian Herb Stew

Serve smaller portion sizes: Present the ghormeh sabzi in a small, shallow bowl to emphasize the rich, concentrated flavors. This allows the vibrant colors of the herbs and meat to stand out.
Use decoration: Garnish with a sprig of fresh cilantro and a thin slice of lemon on the side. This adds a pop of color and a hint of freshness to the dish.
Highlight the ingredients: Place a few whole, cooked red kidney beans on top of the stew to showcase one of the key ingredients. This adds texture and visual appeal.
Create contrast: Serve the stew with a side of fluffy basmati rice sprinkled with saffron threads. The bright yellow of the saffron rice contrasts beautifully with the deep green of the stew.
Use elegant dishware: Choose a high-quality, white porcelain bowl to serve the stew. The simplicity of the dishware will allow the colors and textures of the ghormeh sabzi to shine.
Add a touch of luxury: Drizzle a small amount of extra virgin olive oil over the stew just before serving. This adds a glossy finish and a hint of richness.
Incorporate texture: Serve with a side of crispy flatbread to provide a contrasting texture. The crunch of the bread complements the tender meat and soft beans in the stew.
Enhance aroma: Lightly toast a few fenugreek seeds and sprinkle them over the stew. This enhances the aroma and adds a subtle nutty flavor.
Use microgreens: Add a small handful of microgreens on top of the stew for a modern touch. They add a fresh, crisp element to the dish.
Serve with a side condiment: Offer a small dish of yogurt mixed with cucumber and mint. This cool, creamy condiment balances the rich flavors of the stew.

Storing and Freezing Persian Herb Stew for Later

Allow the ghormeh sabzi to cool completely before storing or freezing.
For short-term storage, transfer the stew to an airtight container and refrigerate for up to 4 days.
To freeze the stew:
- Divide the cooled stew into portion-sized freezer-safe containers or resealable bags, leaving some space at the top for expansion.
- Label the containers or bags with the date and contents.
- Place the containers or bags in the freezer, laying them flat for even freezing.
- Frozen ghormeh sabzi can be stored for up to 3 months.
To reheat the stew:
- If frozen, thaw the stew overnight in the refrigerator.
- Transfer the thawed or refrigerated stew to a pot and reheat gently over medium-low heat, stirring occasionally, until heated through.
- If the stew appears too thick, add a small amount of water or broth to achieve the desired consistency.
Note: The herbs and vegetables in the stew may lose some of their vibrant color and texture after freezing and reheating, but the flavor will still be delicious.

How To Reheat Leftover Ghormeh Sabzi

Reheat ghormeh sabzi in a pot on the stove over medium-low heat, stirring occasionally, until heated through. This method allows the flavors to meld together and the stew to retain its original texture.
If you're short on time, you can reheat individual portions of ghormeh sabzi in the microwave. Place the desired amount in a microwave-safe bowl, cover with a damp paper towel, and heat in 30-second intervals, stirring between each interval, until heated through.
For a crispy twist, reheat ghormeh sabzi in a cast-iron skillet or heavy-bottomed pan over medium heat. Add a small amount of oil or ghee to the pan, then add the stew. Stir occasionally and cook until heated through and slightly crispy on the bottom.
If you have a lot of leftover ghormeh sabzi, you can reheat it in the oven. Preheat the oven to 350°F (175°C), transfer the stew to an oven-safe dish, cover with foil, and bake for 20-30 minutes, or until heated through.
For a fresher taste, add a squeeze of lemon juice or a sprinkle of freshly chopped herbs like parsley or cilantro to the reheated ghormeh sabzi. This will brighten up the flavors and give the stew a new lease on life.

Interesting Trivia About Ghormeh Sabzi

A unique aspect of ghormeh sabzi is the use of dried Persian limes, which impart a distinct tangy flavor to the stew. These limes, also known as limoo amani, are a staple in Persian cuisine and add a depth of flavor that is both citrusy and slightly fermented.

Is Making Persian Herb Stew at Home Cost-Effective?

Analyzing the cost-effectiveness of ghormeh sabzi, this Persian herb stew is relatively affordable. The chuck roast and red kidney beans are the main protein sources, while the variety of herbs like spinach, parsley, and cilantro add depth without breaking the bank. The use of dried Persian limes and lemon juice adds a unique flavor profile. For a household of 4, the approximate cost is around $20-$25. Overall Verdict: 8/10.

Is Ghormeh Sabzi a Healthy or Unhealthy Dish?

The Ghormeh Sabzi recipe is a nutritious and well-balanced dish, offering several health benefits:

The herbs (spinach, parsley, cilantro, chives, and fenugreek) provide essential vitamins, minerals, and antioxidants
Chuck roast is a good source of protein and iron, which are crucial for muscle growth and oxygen transport
Kidney beans are rich in fiber, promoting digestive health and keeping you feeling full
Onions and turmeric have anti-inflammatory properties, supporting overall health

However, there are a few aspects that could be improved to make the dish even healthier:

Reduce the amount of oil used in cooking to lower the overall calorie and fat content
Trim any visible fat from the chuck roast to decrease saturated fat intake
Use low-sodium broth instead of water to add flavor without increasing sodium levels significantly
Increase the proportion of herbs and vegetables to boost the nutrient density of the dish

To further enhance the nutritional value of the Ghormeh Sabzi, consider the following suggestions:

Add more colorful vegetables like carrots or bell peppers to increase the variety of vitamins and minerals
Serve the stew with a side of brown rice or quinoa for additional fiber and complex carbohydrates
Garnish with fresh herbs like mint or basil to introduce more antioxidants and bright flavors
Use lean cuts of beef or substitute with chicken or tofu for a lower-fat protein option

Editor's Opinion on This Delightful Persian Herb Stew

This recipe for ghormeh sabzi captures the essence of traditional Persian cuisine with its rich blend of herbs and spices. The use of turmeric and fenugreek leaves adds depth, while the dried Persian limes impart a unique tangy flavor. The method of browning the onions and chuck roast ensures a robust base, and the inclusion of spinach and other greens provides a vibrant, earthy note. The final simmering allows the flavors to meld beautifully. However, consider adding a bit more water if the stew becomes too thick. Overall, it's a well-balanced and flavorful dish.

Enhance Your Ghormeh Sabzi (Persian Herb Stew) Recipe with These Unique Side Dishes:

Saffron Rice: Saffron Rice: This fragrant and golden-hued rice dish will perfectly complement the rich flavors of your ghormeh sabzi. The subtle aroma of saffron will elevate the entire meal, making each bite a luxurious experience.

Cucumber Yogurt Salad: Cucumber Yogurt Salad: A refreshing salad featuring crisp cucumbers and creamy yogurt. This side dish adds a cool and tangy contrast to the hearty stew, balancing the flavors beautifully.

Lavash Bread: Lavash Bread: Soft and pliable lavash bread is ideal for scooping up the delicious herb stew. The slightly chewy texture of the bread pairs wonderfully with the tender chunks of chuck roast and the vibrant greens.

Pickled Vegetables: Pickled Vegetables: A medley of pickled vegetables adds a zesty and crunchy element to your meal. The tangy pickles will cut through the richness of the ghormeh sabzi, providing a delightful contrast.

Persian Shirazi Salad: Persian Shirazi Salad: A colorful salad made with diced tomatoes, cucumbers, and red onions, dressed in a simple lemon and olive oil vinaigrette. This vibrant side dish adds a burst of freshness to your main course.

Similar Dishes to Try If You Love Ghormeh Sabzi

Fesenjan (Persian Pomegranate Walnut Stew): Dive into the rich and tangy flavors of fesenjan, a classic Persian stew made with ground walnuts and pomegranate molasses. This dish is a perfect balance of sweet and savory, often served with tender pieces of chicken or duck. The deep, complex flavors will transport you straight to the heart of Persian cuisine.

Khoresht Bademjan (Persian Eggplant Stew): Experience the delightful combination of eggplant and tomatoes in khoresht bademjan, a traditional Persian stew. This dish features succulent pieces of lamb or beef, slow-cooked to perfection with a blend of aromatic spices. Serve it with fluffy basmati rice for a truly comforting meal.

Zereshk Polo (Barberry Rice): Add a burst of color and flavor to your table with zereshk polo, a vibrant Persian rice dish. The tartness of barberries pairs beautifully with the fragrant saffron-infused rice. Often accompanied by tender pieces of chicken or lamb, this dish is a feast for both the eyes and the palate.

Ash Reshteh (Persian Noodle Soup): Warm up with a bowl of ash reshteh, a hearty Persian noodle soup packed with herbs, beans, and noodles. This comforting soup is often garnished with a dollop of kashk (fermented whey) and crispy fried onions, making it a nourishing and satisfying meal.

Tahchin (Persian Saffron Rice Cake): Indulge in the crispy, golden layers of tahchin, a Persian saffron rice cake. This dish features a delectable combination of yogurt, saffron, and tender pieces of chicken or lamb. The result is a beautifully layered rice cake with a crunchy crust and a flavorful, moist interior.

Appetizer and Dessert Ideas to Complement Ghormeh Sabzi

Appetizers:

Stuffed Grape Leaves: Delight your guests with Stuffed Grape Leaves, a classic Mediterranean starter. These tender grape leaves are filled with a savory mixture of rice, herbs, and spices, creating a harmonious blend of flavors. The lemon juice adds a refreshing tang, while the olive oil ensures a rich, smooth texture. Serve them chilled or at room temperature with a side of yogurt dip for an authentic touch.

Persian Eggplant Dip: Introduce your guests to the rich flavors of Persian Eggplant Dip. This creamy dip combines roasted eggplant with garlic, tahini, and a hint of lemon juice. The smoky undertones of the eggplant pair beautifully with the nutty tahini, creating a complex and satisfying taste. Garnish with a drizzle of olive oil and a sprinkle of pomegranate seeds for a pop of color and sweetness. Serve with warm pita bread or vegetable sticks for dipping.

Desserts:

Baklava: Imagine layers of phyllo dough brushed with butter and filled with a mixture of chopped nuts and spices. Once baked to a golden crisp, it is drenched in a syrup made from honey, lemon juice, and rose water. The result is a rich, sweet, and flaky treat that pairs perfectly with a cup of Persian tea.

Saffron Ice Cream: This luxurious treat combines the exotic flavor of saffron with the creamy texture of ice cream. Infused with rose water and cardamom, it offers a unique and aromatic experience. Garnished with pistachios and dried rose petals, this dessert is not only a feast for the taste buds but also a visual delight.

Why trust this Ghormeh Sabzi (Persian Herb Stew) Recipe:

This ghormeh sabzi recipe is a trusted classic, passed down through generations of Persian families. The combination of fresh herbs like parsley, cilantro, and fenugreek leaves ensures an authentic flavor. The use of chuck roast provides a tender, hearty base, while the Persian limes add a unique tanginess. Our step-by-step instructions are designed for ease, ensuring you achieve the perfect balance of flavors every time.

Share your thoughts and experiences with making Ghormeh Sabzi (Persian Herb Stew) in the World Cuisines forum section. Join the conversation and let us know if you have any tips or variations on this classic Persian dish!

FAQ:

How do I prepare the dried Persian limes for the stew?

Just pierce the dried limes with a fork before adding them to the stew. This helps release their unique flavor into the dish.

Can I use fresh fenugreek leaves instead of dried ones?

Yes, you can use fresh fenugreek leaves if you have them. Just keep in mind that dried fenugreek has a more concentrated flavor, so you might need to use a bit more of the fresh leaves to get the same taste.

What can I use as a substitute for chuck roast?

If you can't find chuck roast, you can use other cuts of beef that are good for slow cooking, like beef stew meat or even lamb if you prefer.

Do I need to soak the red kidney beans before adding them to the stew?

If you're using canned red kidney beans, there's no need to soak them. Just drain and rinse them before adding them to the stew. If you're using dried beans, you'll need to soak them overnight and cook them separately before adding them.

Can I make this stew in a slow cooker?

Absolutely! You can transfer everything to a slow cooker after browning the meat and cooking the herbs. Cook on low for 6-8 hours or until the meat is tender. Add the kidney beans in the last hour of cooking.