📝 About This Recipe
Often referred to as the national dish of Iran, Ghormeh Sabzi is a deeply aromatic, savory, and slightly tangy stew that captures the soul of Persian hospitality. This masterpiece features a trio of sautéed fresh herbs, tender chunks of beef, and creamy kidney beans, all brought to life by the distinct, citrusy punch of sun-dried limes. It is a labor of love where slow-simmering transforms simple ingredients into a complex, forest-green delicacy that is as comforting as it is sophisticated.
🥗 Ingredients
The Herb Base (Sabzi)
- 3 bunches Fresh Parsley (finely minced)
- 2 bunches Fresh Cilantro (finely minced)
- 1 bunch Fresh Chives or Scallion greens (finely minced)
- 2 tablespoons Dried Fenugreek (Shanbalileh) (crushed; do not over-use as it can be bitter)
- 1/3 cup Vegetable Oil (for frying the herbs)
The Stew Base
- 1.5 lbs Beef Shank or Lamb Shoulder (cut into 1-inch cubes)
- 1 large Yellow Onion (finely diced)
- 1/2 cup Red Kidney Beans (dried, soaked overnight (or 1 can, rinsed))
- 1 teaspoon Turmeric Powder
- 4-5 pieces Dried Limes (Limo Amani) (pierced with a fork)
- 4 cups Water or Beef Broth (as needed)
- to taste Kosher Salt
- 1 teaspoon Black Pepper (freshly cracked)
- 1-2 tablespoons Lemon Juice (optional, for extra brightness)
👨🍳 Instructions
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1
If using dried kidney beans, soak them in water for at least 8 hours or overnight. Drain and rinse before starting the recipe.
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2
The most crucial step: Wash and thoroughly dry the parsley, cilantro, and chives. Mince them very finely (using a food processor is fine, but avoid turning them into a paste).
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3
In a large non-stick skillet over medium-low heat, add 1/3 cup of oil and the minced herbs. Sauté them for 15-20 minutes, stirring constantly. You want them to turn a very dark forest green without burning. Add the dried fenugreek in the last 2 minutes of frying.
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4
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the diced onions and sauté until translucent and slightly golden.
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5
Add the cubed meat and turmeric to the pot. Sear the meat until all sides are browned and the turmeric has released its fragrance.
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6
Stir in the soaked kidney beans and season with black pepper. (If using canned beans, wait until the last 30 minutes of cooking to add them).
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7
Pour in the fried herb mixture and stir well to combine with the meat and onions.
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8
Add 4 cups of water or broth, ensuring everything is submerged. Bring the stew to a boil, then reduce the heat to low.
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9
While the stew simmers, take your dried limes and pierce them several times with a fork. Soak them in a cup of hot water for 10 minutes to soften.
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10
Add the softened dried limes to the stew. Cover the pot with a tight-fitting lid and simmer gently for 2 to 2.5 hours.
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11
Check the meat for tenderness. Once the meat is fork-tender, add salt to taste. Simmer for another 20-30 minutes uncovered if the stew needs thickening.
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12
Look for a thin layer of dark oil rising to the top; this is 'roghan andakhtan,' the sign of a perfectly cooked Persian stew. Taste and add a splash of lemon juice if you desire more acidity.
💡 Chef's Tips
The secret to a great Ghormeh Sabzi is the 'dark fry' of the herbs; they must be sautéed much longer than you think until they are dark green, but not black/burnt. Always use dried limes (Limo Amani) for the authentic musky, citrus flavor; there is no true substitute for their unique profile. If the stew is too thin at the end, simmer it uncovered for the last 20 minutes to reduce the liquid. Don't over-add fenugreek; while it provides the signature aroma, too much will make the entire dish bitter. Like most stews, this tastes even better the next day after the flavors have had time to marry.
🍽️ Serving Suggestions
Serve over a bed of fluffy Persian Steamed Saffron Rice (Chelow) with a crispy potato or bread crust (Tahdig). Pair with a side of 'Mast-o-Khiar' (Persian cucumber and yogurt dip) to balance the richness. Include a plate of 'Sabzi Khordan' (fresh herbs, radishes, and walnuts) as a traditional accompaniment. A simple 'Salad Shirazi' (finely diced tomato, cucumber, and onion) provides a refreshing crunch. Serve with a glass of Doogh (a chilled savory yogurt drink with mint).