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ITGhormeh Sabzi – Persian Herb Stew 🇮🇷💚
A slow-simmered hug from Persian cuisine. It’s deep, herby, tangy, and unfashionably good with rice.
🪴 Sabzi (Herb Mix)
• 4 bunches Curley parsley (long stems removed)
• 1 bunch spinach
• 1 bunch cilantro (long stems removed)
• 1 bunch green onions
• 1-2 tbsp dried fenugreek (if you can find, it has a bitter flavour)
• ½ cup oil (for frying)
🧅 Onions & Meat
• 1 large onion, finely diced
• 1 lb beef (ribeye, sirloin, or striploin), cubed
• 1 tbsp salt
• ½ tbsp pepper
• 1 tbsp turmeric
• 1 can red kidney beans, drained
🥣 Broth & Lime Juice
• 3 cups beef broth (chicken works too)
• 1–3 limes (juice, to taste)
• 4 dried limes (poke a few holes in them before cooking)
🔥 Steps
Fry the herbs: Finely chop all your greens. Fry them in ½ cup oil on medium heat, stirring often, until the moisture cooks off and they turn a deep dark green with a golden hue. Set aside.
Build the base: In a pot, fry onions until golden. Add beef, salt, pepper, and turmeric. Brown the meat on all sides.
Combine: Add the fried herbs and kidney beans to the pot.
Simmer: Add broth, lime juice, and the dried limes (with holes). Bring to a gentle boil, then reduce heat and simmer for 1.5–2 hours, until the meat is tender and the stew is rich and aromatic.
Serve with fluffy basmati rice and prepare for absolute silence at the dinner table as everyone just enjoys it. 😌 🤤
Ghormeh Sabzi is truly a labour of love, but it’s so worth it.
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