📝 About This Recipe
Widely considered the national dish of Iran, this Kosher iteration of Ghormeh Sabzi is a fragrant masterpiece of slow-simmered herbs, tender beef, and earthy kidney beans. The soul of the dish lies in the 'Limoo Amani' (dried limes), which infuse the stew with a haunting, citrusy depth that balances the richness of the meat. This Mizrahi classic is a staple of the Shabbat table, offering a complex, emerald-green sauce that is as visually stunning as it is delicious.
🥗 Ingredients
The Meat and Base
- 1.5 pounds Beef Chuck or Shoulder (cut into 1-inch cubes, well-trimmed)
- 1 large Yellow Onion (finely diced)
- 1 teaspoon Turmeric Powder
- 4-5 tablespoons Vegetable Oil (divided use)
- 1/2 cup Red Kidney Beans (dried, soaked overnight and drained)
The Herb Blend (Sabzi)
- 3 bunches Fresh Parsley (stems removed, very finely minced)
- 2 bunches Fresh Cilantro (stems removed, very finely minced)
- 1 bunch Fresh Chives or Scallions (finely minced)
- 2 tablespoons Dried Fenugreek (Shanbalileh) (do not exceed this amount to avoid bitterness)
- 1 cup Fresh Spinach (finely chopped, optional for body)
Seasoning and Aromatics
- 4-5 pieces Dried Persian Limes (Limoo Amani) (pierced with a fork)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 teaspoons Kosher Salt (or to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 4-5 cups Water (boiling)
👨🍳 Instructions
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1
Begin by preparing your herbs. Wash all fresh herbs thoroughly and dry them completely using a salad spinner or towels. It is crucial they are dry before chopping.
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2
Finely mince the parsley, cilantro, and chives/scallions. The finer the chop, the better the texture of the stew. You can use a food processor, but pulse carefully to avoid turning them into a paste.
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3
In a large non-stick skillet over medium-high heat, add 3 tablespoons of oil and the minced herbs. Sauté the herbs for 15-20 minutes, stirring constantly. They should turn a very dark, forest green and smell nutty, but be careful not to burn them.
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4
In the last 2 minutes of sautéing the herbs, add the dried fenugreek. Stir well and set the herb mixture aside.
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5
In a large Dutch oven or heavy-bottomed pot, heat the remaining 2 tablespoons of oil over medium heat. Add the diced onion and sauté until translucent and slightly golden.
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6
Add the beef cubes to the pot. Increase heat to medium-high and sear until the meat is browned on all sides. Stir in the turmeric and black pepper, coating the meat evenly.
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7
Add the soaked kidney beans to the pot and stir to combine with the meat and onions.
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8
Pour in the boiling water until the meat is covered by at least 2 inches. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
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9
Add the sautéed herb mixture into the pot. Stir well to incorporate the herbs into the liquid.
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10
Using a fork, poke 2-3 holes in each dried lime. Submerge them into the stew. These will float at first but will eventually sink as they absorb liquid.
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11
Cover and simmer on low for another 2 to 2.5 hours. The stew is ready when the meat is fork-tender and a thin layer of dark green oil has risen to the surface.
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12
About 20 minutes before serving, add the salt and lemon juice. Taste and adjust seasoning; the stew should be savory with a distinct tart finish.
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13
Remove the dried limes if desired, or leave them in for an authentic look. Serve steaming hot.
💡 Chef's Tips
The secret to a great Ghormeh Sabzi is frying the herbs until they are very dark green; this develops the deep 'umami' flavor characteristic of the dish. Never skip the dried limes; if you can't find them, a tablespoon of lime powder or extra lime juice is a substitute, but the flavor won't be as complex. If the stew looks too thin, simmer uncovered for the last 30 minutes to reduce and thicken the sauce. For the best flavor, make this dish a day in advance; like most stews, the flavors meld and improve significantly overnight in the refrigerator.
🍽️ Serving Suggestions
Serve over 'Chelo' (Persian steamed basmati rice) with a crispy golden 'Tahdig' crust. Pair with a side of 'Shirazi Salad' (diced cucumber, tomato, and onion with lime dressing) for a refreshing crunch. Accompany with a plate of 'Sabzi Khordan' (fresh radishes, mint, and scallions) to cleanse the palate. Serve with a bowl of creamy soy-based or nut-based yogurt (to keep it Kosher meat-safe) mixed with dried rose petals.