A very popular dish in Iran, ghormeh sabzi is an herb stew that has been around for over 5,000 years. And it’s still going strong today, with people loving its savory flavors and the freshness from several green herbs. While it may be different from any other stew you’ve made, it’s a great dish to try out if you like experimenting in the kitchen. Here is how to make it.
- Yellow onion
- Boneless chuck roast
- Green onions
- Fenugreek leaves
- Persian limes
- Red kidney beans
In a large pot over medium-high heat, heat some oil. Add finely chopped onion, cooking until a deep golden brown color, about 10 to 15 minutes. Stir in the turmeric, cooking for one minute, and then cubed chuck, cooking until browned on all sides, for about 10 minutes.
In a separate pot over medium heat, heat some more oil. Add finely chopped spinach, the green part of chopped green onions, parsley, cilantro, chives, and fenugreek leaves, stirring and cooking for 5 to 10 minutes.
Stir the spinach mixture into the larger pot. Cover with water and season with salt and pepper. Add lemon juice, reduce heat, cover, and simmer for about an hour.
Pierce dried limes with a fork and add to the stew, continuing to simmer for 30-60 minutes until the chuck is tender. Stir in the beans and cook for 30 more minutes. Before serving, remove the limes.