Ghormeh Sabzi

Name: Ghormeh Sabzi
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 1 lb beef chuck, cubed; 1.5 cans canned kidney beans; 1 onion onion, diced; 4 dried limes, pierced with a knife; 1 cup fresh parsley, chopped; 1/2 cup fresh cilantro, chopped; 2 tbsp vegetable oil; 3 cups beef broth; 1/2 tsp salt; 1/4 tsp black pepper

Aromatic herb and kidney bean stew with tender beef cubes and dried limes, simmered until deeply flavored. Serve over rice with fresh herbs.

110 minMediumServes 6380 cal/serving

PersianDinnerStovetopStandard

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Ingredients

1 lb beef chuck, cubed
1.5 cans canned kidney beans
1 onion onion, diced
4 dried limes, pierced with a knife
1 cup fresh parsley, chopped
1/2 cup fresh cilantro, chopped
2 tbsp vegetable oil
3 cups beef broth
1/2 tsp salt
1/4 tsp black pepper

Instructions

1

Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Brown 1 lb cubed beef chuck in batches, about 3 minutes per side. Remove and set aside.
2

Add 1 onion diced onion to the pot and cook until softened, about 5 minutes.
3

Return beef to the pot and add 3 cups beef broth. Bring to a simmer, then reduce heat to low.
4

Add 4 pierced with a knife dried limes, 1 cup chopped fresh parsley, and 1/2 cup chopped fresh cilantro. Cover and simmer for 60 minutes.
5

Drain 1.5 cans canned kidney beans, add to the pot, and continue simmering for 30 minutes more until beef is very tender.
6

Season with 1/2 tsp salt and 1/4 tsp black pepper. Serve over rice with additional fresh herbs.

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Questions

What is Ghormeh Sabzi?

Aromatic herb and kidney bean stew with tender beef cubes and dried limes, simmered until deeply flavored. Serve over rice with fresh herbs. This reference files it under Persian dinner: made on the stovetop, rated medium and about 110 minutes start to finish.

How much time should I plan for Ghormeh Sabzi?

As written, 110 minutes: 20 of prep and 90 of cooking. The longest single stretch is step 4 (1 hour): "Cover and simmer for 60 minutes."

Can I skip the searing in Ghormeh Sabzi?

Step 1 reads: "Brown 1 lb cubed beef chuck in batches, about 3 minutes per side." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of cilantro in Ghormeh Sabzi?

The entry for Ghormeh Sabzi calls for 1/2 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Can I use dried beans instead of canned in Ghormeh Sabzi?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Ghormeh Sabzi uses 1.5 cans canned kidney beans.

How long does Ghormeh Sabzi keep?

Refrigerate what is left of Ghormeh Sabzi within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Serve it with

Persian Roasted Vegetables with Pomegranate side
Shirazi Salad salad
Rose Sharbat drink

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