Ghormeh sabzi is deliciously savory and loaded with the flavors of several different green herbs. It's traditionally served atop white rice (polow). You can also serve it with lavash bread.
Ingredients
- canola oil: 0.25 cup (divided)
- yellow onion: 1 piece (chopped)
- ground turmeric: 1 tsp
- ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes: 1 piece
- ½ cups finely chopped spinach: 1 piece
- green onions (green part only): 1 cup (finely chopped)
- Italian flat-leaf parsley: 0.5 cup (finely chopped)
- cilantro: 0.25 cup (finely chopped)
- chives: 0.25 cup (finely chopped)
- fenugreek leaves: 0.25 cup (finely chopped)
- ½ cups water: 1 piece (or more if needed)
- salt and ground black pepper: (to taste)
- lemon: 1 piece (juiced)
- Persian limes (limoo amani): 4 piece (to taste, dried)
- red kidney beans: 1 can (15 ounce can, drained and rinsed)
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
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Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Pierce dried limes with a fork; add to stew. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Discard dried limes before serving. Dotdash Meredith Food Studios
