Ghormeh Sabzi
A classic Persian herb stew with tender lamb and beef, kidney beans, and dried limes, served with fluffy saffron rice.
6h 30m6Servings
Nutrition
725kcal
25gProtein
93gCarbs
29gFat
Ingredients
STEW
Beef Stew Meat
0.5 lb
Lamb Stew Meat
0.5 lb
Onion
1 piece
Turmeric
1½ tsp
Black Pepper
1½ tsp
Salt
to taste
Kidney Beans
1½ cups
Dried Lime
6 pieces
Parsley
4 bunchs
Fenugreek Leaves
1 bunch
Cilantro
1 bunch
Chives
1 bunch
Olive Oil
4 tbsp
Water
4 cups
RICE
Basmati Rice
3 cups
Saffron Threads
½ tsp
Butter
2 tbsp
Water
4 cups
Instructions
1Prepare the Herbs and Beans
20m
20mChop Herbs
Finely chop the parsley, fenugreek leaves, cilantro, and chives. If using dried fenugreek, rehydrate it in a little warm water.
Prepare Beans
Soak the kidney beans overnight or use canned, rinsed beans. If using dried beans, cook them until tender.
2Sear the Meat and Sauté Aromatics
25m
25mSear Meat
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef and lamb in batches until browned on all sides. Remove meat and set aside. Do not overcrowd the pot.
Sauté Onions and Spices
Add the remaining 2 tablespoons of olive oil to the pot. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the turmeric and black pepper and cook for another minute until fragrant.
3Combine and Simmer the Stew
4h
4hCombine Ingredients
Return the seared meat to the pot. Add the chopped herbs, cooked kidney beans, dried limes (pierced with a fork), and 4 cups of water. Season with salt to taste.
Simmer the Stew
Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 4 hours, or until the meat is very tender and the flavors have melded. Stir occasionally and add more water if the stew becomes too thick.
4Prepare the Rice
30m
30mCook Rice
Rinse the basmati rice until the water runs clear. Cook the rice according to package directions, using 4 cups of water and 2 tablespoons of butter. Steep saffron threads in a tablespoon of hot water for 10 minutes, then stir into the cooked rice.
Form Tahdig (Optional)
For tahdig, heat a non-stick pan with a tablespoon of oil. Press cooked rice into the pan to form a crust, then cook over medium-low heat until golden brown and crispy.
5Serve
5m
5mPlate the Dish
Serve the ghormeh sabzi hot over the saffron rice. Garnish with fresh herbs, radishes, and raw onion wedges if desired.
Tips
The longer the stew simmers, the more tender the meat and the deeper the flavors will become.
If you can't find fresh fenugreek, dried fenugreek is a good substitute, but use it sparingly as it can become bitter.
Ensure the dried limes are pierced to release their flavor into the stew.
The tahdig (crispy rice bottom) is a highly prized part of the meal; aim for a deep golden-brown color.