Ghormeh Sabzi (Persian Herb Stew)

An amazingly textural and symphontically herby stew that a warm and wonderful answer to a chilly winter night.

The secret ingredient is the fenugreek spice, but also don’t overlook the importance of the Middle Eastern dried limes. These just need a fork poke to release their lavish flavor. You can find the dried limes on amazon or at most Middle Easter markets.

Persian Herb Stew Ingredients

1 yellow onion, chopped

3 garlic cloves, minced

1 ½ pounds beef stew meat

4 C water

3 dried limes

1 t turmeric

1 bunch cilantro, chopped

1 bunch parsley, chopped

1 bag frozen, chopped spinach

1 bunch scallions, chopped

2 T dried fenugreek 

1 can red kidney beans

Squeeze of lemon juice


Making the Persian Stew

Cube the beef, salt and pepper and brown the cubes in some oil.

Remove beef to a plate. Sauté onion in the same pot for a couple minutes. Add garlic and turmeric. Stir to combine. Add beef back in and add the water and get to a nice simmer.

Reduce heat and cook uncovered for an hour.

Poke holes in dried limes and add to stew with kidney beans. Cover on low for 30 minutes. 

In a sauce pan sauté cilantro, scallions and spinach until most of the liquid has dissolved. Add fenugreek. Stir and then add to stew. Stir for another 20-30 minutes.

You could serve over white rice or straight up in a bowl. Squeeze a little lemon over the top and prepare for some of the most unique, heart-warming bowls you’ll have outside of Iran.