Ghormeh Sabzi (Persian Beef Stew)

Ghormeh Sabzi (Persian Beef Stew)

Fenugreek leaves Main dish Omani black lime Turmeric
Ghormeh Sabzi (Persian Beef Stew)

Ghormeh Sabzi (Persian Beef Stew)

Servings

4-6

Ghormeh Sabzi, a traditional Persian beef and bean stew, is loaded with herbs, citrus, and earthy turmeric. The magic zip of this dish comes from the zesty, funky Omani lime, a tangy staple in Persian cooking. Combined with maple-y fenugreek leaves and a bright mix of fresh herbs, this stew is vibrant, savory, and deeply satisfying. Serve it with turmeric rice and a pile of soft, warm pita for a wonderful Persian feast. Also delicious with chicken or lamb.

Recipe adapted from Tasting Table

Ingredients

  • 2-2.5 pounds chuck roast, cubed
  • 2 tablespoons vegetable oil

  • 1 tablespoon ground turmeric

  • 1 large yellow onion, diced
  • 1 leek, sliced thinly
  • 4 bunches parsley, finely chopped
  • 3 bunches cilantro, finely chopped
  • 2 bunches chives, finely chopped
  • 5 cups chicken stock

  • 1 tablespoon dried fenugreek leaves

  • 5 dried Omani black limes (Persian limes)

  • 2 15-oz cans kidney beans, or 1 cup dried kidney beans, soaked overnight
  • vegetable oil
  • Salt and pepper
  • Turmeric rice and pita, for serving

Directions

  1. Season the beef with salt and pepper. In a large pot or dutch oven, heat 2 tablespoons vegetable oil over medium-high heat. Brown the meat, working in batches to avoid overcrowding the pot, 8 to 10 minutes. Using a slotted spoon, transfer the meat to a plate and set aside.
  2. Add the onion, leeks, and turmeric to the pot and cook, stirring often, until softened, 6 to 8 minutes. Add the parsley, cilantro, and chives, and cook until wilted and dark green, 5 minutes. Season with salt and pepper to taste. Return the beef to the pot and add the chicken stock, fenugreek leaves, and dried limes. The liquid should cover the meat, so add more if needed. If using dried kidney beans, add them now.
  3. Bring to a boil, and reduce heat to a simmer for 1 1/2 hours. After 45 minutes, prick the Persian limes with a paring knife and return them to the pot. This releases their flavor into the stew.
  4. If using canned kidney beans, add them now. If too thick, add more stock until you've reached desired consistency. Continue simmering for another 30 minutes. The longer Ghormeh Sabzi cooks, the better it tastes.
  5. Taste and adjust the seasoning. Divide the stew among bowls and serve with turmeric rice, pita, and extra herbs as garnish.

Ghormeh Sabzi (Persian Beef Stew)

Ghormeh Sabzi (Persian Beef Stew)

COMMENTS

  • Derek Hoffmann on

    These Omani limes were absolutely amazing in the ghormeh sabzi recipe. The house smelled amazing and the broth was full of flavor.

  • Anonymous on

    Hi Helen,

    I’m happy to hear you enjoy our recipes! You should be able to find the fresh herbs in the refrigerated section of the produce section of most supermarkets. I usually start by looking for green onions and find other herbs nearby.

    One of my go-to vegetarian/vegan ingredients are Better than Bouillon No Meat products. You can use these to replace different broths, or just add flavoring that is more akin to the original dish than a standard vegetable broth would be. You could use this to replace the chicken broth, and maybe add a little bit of the no-beef Bouillon to mimic the beef flavor as well. Then just skip the beef portions of the recipe and add the beans directly to the herb mix as the recipe instructs. You could also make meatless meat balls out of beyond/impossible meat or lentils/grains to replace the meat instead of fully omitting it.

    For side dishes I would recommend rice or flat bread, as well as yogurt, pickled vegetables, or a Shirazi salad.

    After doing a little research it seems some regions add tomato paste, fried potatoes, or substitute different bean varieties.

    I hope this helps, and happy cooking!

    Evan, Customer Success Lead, Oaktown Spice Shop

  • HELEN KNIGHT on

    This Ghormeh Sabzi recipe looks amazing! Can’t wait to try it!

    Love the history behind Ghormeh Sabzi. Great post!

    Where can I find the herbs for this stew?

    Step-by-step guide is so helpful. Bookmarking it!

    Any suggestions for a vegetarian version?

    The pictures are making me hungry!

    I had a similar dish at a Persian restaurant. Excited to make it at home now!

    Healthy and hearty – perfect combo!

    What side dishes would go well with this?

    Curious about the specific herbs and spices used.

    This blog is my go-to for exploring global cuisines.

    Perfect for Sunday family dinner.

    Love the personal touch in the article.

    Are there any regional variations?

    Kudos to OakTown Spice Shop for sharing such great recipes!
    https://solvekitchenissue.com/how-to-thicken-crock-pot-beef-stew/

  • Kirk on

    Hi Evie,

    Correct me if I’m misunderstanding, but it sounds like you want to substitute the whole omani lime for ground omani lime. If that’s the case, then we recommend using 1 tablespoon to start and add additional ground omani to taste.

    Kirk | Customer Service Associate | Oaktown Spice Shop

  • Evie on

    The photo of the jar of Omani Black Lemon is shown, but when one clicks on the recipe, the jarred spice isn’t used in the recipe. I already have the jarred spice and don’t want to have to also buy the separate Omani Black Lemons. How much of the spice can be used in the recipe instead of the 5 dried Omani Black Lemons?

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