Ghormeh Sabzi is a very popular Persian stew of meat and kidney beans cooked in a distinctly aromatic herb and citrus based sauce. Typically served over steamed basmati rice, this is traditionally appreciated as the national dish of Iran.
Rinse the herbs, drain well, spin in a salad spinner or pat dry. Chop herbs very finely.
Heat 2 tablespoons of oil at medium high in a dutch oven. Add sliced onions and sauté until translucent and edges turn light golden brown.
Push onions to the edge of pot. Add meat in the center of pot and brown it slightly. Stir in turmeric, black pepper and some salt. Add 3 cups of water and bring it to a boil.
Lower the heat, add the drained beans and simmer for 30 minutes. Tip: Cook for one hour if using beef. See note below for canned beans.
Meanwhile, heat 3 tablespoons of oil in a nonstick skillet. Add the chopped herbs and sauté for 20 to 25 minutes, stirring frequently, until you can smell the aroma of roasted herbs.
Add sautéed herbs to the dutch oven and continue to simmer the stew for 30 minutes.
Using a paring knife, pierce the dried limes, add to the stew and simmer until the meat falls off the bone and beans are tender, about 30 to 60 minutes. Tip: Adjust cooking time for other meats.
Add dried lime powder or lime juice in the last half hour, adjusting as per your taste.
The stew should be thick and not watery. Adjust the consistency, salt, lime and other seasonings.
Serve the stew hot with steamed rice. It tastes even better the next day!
Notes
Meat: traditional choices are lamb, beef or veal. Lamb leg or shoulder with bone works best. Chicken or fish are other options. Add chicken in the last hour, fish in the last 30 minutes, and lower the amount of water to half. Check vegetarian or vegan options in blog post.
Herbs: It is best to use fresh herbs. Check blog post for how to make it with dried herbs. Fresh, frozen and dried fenugreek leaves are available at Indian and Middle Eastern stores. Ready-made ghormeh sabzi dried herb mix and dried fenugreek leaves are also available online.
Beans: Less common options are pinto beans and black eyed peas. If using canned beans, add them in the last half hour.
Dried Limes: Available at Persian or middle eastern stores and online. Dried lime powder or fresh lime juice can also be used.
Don't add more fenugreek than needed, especially the dried leaves. Add dried limes, powder or juice in later half of cooking.
If the stew is watery but beans and meat are well done, then separate them out and evaporate sauce at a high temperature, stirring frequently. Then add the beans and meat back.
Meal Prep: Chop the herbs ahead and refrigerate. You can also prep them in bulk, portion it and freeze. Soak beans, cook ahead and freeze for later use.
Storage: Refrigerate the stew for 4 days or freeze for 3 months in freezer-safe containers.
Check the blog post for more tips, recipe FAQs, troubleshooting, serving suggestions and variations.