Ghormeh Sabzi (Persian Herb Stew)
Slow simmered Persian herb stew with tender meat, kidney beans and tangy dried limes, rich with fresh parsley and cilantro and earthy dried fenugreek. The flavors deepen as it sits, so make it on Thursday and serve it on Friday night for an easy, deeply flavorful Shabbat main. Serve over fluffy basmati rice with tahdig.
Ingredients
- ½ cup avocado oil divided
- 1 large onion thinly sliced
- kosher salt
- 3 lb beef stew cut into 2-in pieces
- 1 lb beef bones with bone marrow (optional)
- 1 tsp turmeric
- 4 bunches parsley finely chopped
- 2 bunches cilantro finely chopped
- 2 bunches chives finely chopped
- 2 tbsp dried fenugreek powder
- 6 dried persian limes limoo omani, pierced with a knife
- 3 tbsp lemon juice plus more
- 1 20oz can kidney beans
Instructions
- Heat 1/4 cup of the avocado oil in a large pot over medium-high heat. Add the onions and cook for about 8 minutes, stirring frequently. Season with salt and reduce the heat to medium.
- Add the meat, turmeric, 2 tsp salt and a few grinds of pepper. Cook for about 8 minutes, until the meat gets some color.
- Add in beef bones if using and 3 cups of water and bring to a boil. Reduce to a simmer and cook for 1 1/2 hours.
- Meanwhile, heat the remaining 1/4 cup oil in a large pan over medium heat. Add the parsley, cilantro, chives and dried fenugreek. Cook, stirring often, until fragrant and reduced in volume, about 25 minutes. Add more oil if needed and be careful not to burn the herbs.
- Turn the heat under the meat up to medium. Add the fried herbs, dried limes, lemon juice and 1 1/2 tsp salt. Bring to a gentle boil, partially cover and reduce to low. Simmer for another hour.
- Thirty minutes into that hour, add the rinsed and drained kidney beans. As the stew simmers, press the dried limes to release their juices.
- Taste and add more lemon juice or salt if needed. The khoresht shouldn’t be watered down, but there should be plenty of juice for everyone to spoon over their rice.
Notes
Make ahead: Make the khoresht a day in advance so the flavors have time to meld. Reheat gently over low heat and add a splash of water if needed. For Shabbat, make it Thursday and serve Friday night.