Ghormeh Sabzi (Persian Herb Stew)

Prep Time:
45 mins

Cook Time:
2 hrs 25 mins

Total Time:
3 hrs 10 mins

Servings:
6

Ingredients

Directions

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.

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

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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.

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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.

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Pierce dried limes with a fork; add to stew.

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Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.

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Discard dried limes before serving.

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Recipe Tip

You can substitute lamb stew meat for the chuck roast if preferred.

Nutrition Facts (per serving)