Name: Ghormeh Sabzi (Persian Herb Stew)
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: Canola oil, divided - ¼ cup; Yellow onion, finely chopped - 1 large; Ground turmeric - 1 teaspoon; Boneless chuck roast, cut into 1 1/2-inch cubes - 1 ½ pounds; Finely chopped spinach - 1 ½ cups; Finely chopped green onions (green part only) - 1 cup; Finely chopped Italian flat-leaf parsley - ½ cup; Finely chopped cilantro - ¼ cup; Finely chopped chives - ¼ cup; Finely chopped fenugreek leaves - ¼ cup; Water, or more as needed - 1 ½ cups; Salt and ground black pepper to taste - 1 ½ cups; Lemon, juiced - 1; Dried Persian limes (limoo amani), or more to taste - 4; Red kidney beans, drained and rinsed - 1 (15 ounce) can

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Ghormeh Sabzi (Persian Herb Stew)

1. Canola oil, divided - ¼ cup

2. Yellow onion, finely chopped - 1 large

3. Ground turmeric - 1 teaspoon

4. Boneless chuck roast, cut into 1 1/2-inch cubes - 1 ½ pounds

5. Finely chopped spinach - 1 ½ cups

6. Finely chopped green onions (green part only) - 1 cup

7. Finely chopped Italian flat-leaf parsley - ½ cup

8. Finely chopped cilantro - ¼ cup

9. Finely chopped chives - ¼ cup

10. Finely chopped fenugreek leaves - ¼ cup

11. Water, or more as needed - 1 ½ cups

12. Salt and ground black pepper to taste - 1 ½ cups

13. Lemon, juiced - 1

14. Dried Persian limes (limoo amani), or more to taste - 4

15. Red kidney beans, drained and rinsed - 1 (15 ounce) can

How to cook deliciously - Ghormeh Sabzi (Persian Herb Stew)

1. Stage

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. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.

2. Stage

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.

3. Stage

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.

4. Stage

Pierce dried limes with a fork; add to stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes. Discard dried limes before serving.