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Comforting Iranian Ghormeh Sabzi Herb Stew Recipe with Kidney Beans

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A hearty and vibrant Iranian herb stew featuring tender meat, kidney beans, and a fragrant blend of fresh herbs, perfect for cozy dinners and beginners.

Ingredients

Scale
  • 2 cups fresh parsley, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • 1 cup fresh chives or green onions, chopped
  • 1 cup fresh fenugreek leaves (or 1 tablespoon dried fenugreek)
  • 2 tablespoons vegetable oil
  • 1 lb beef stew meat, cut into 1-inch cubes
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dried kidney beans, soaked overnight or 2 cans kidney beans, drained and rinsed
  • 2 dried Persian limes (limoo amani), pierced with a fork
  • 1 teaspoon turmeric powder
  • Salt and freshly ground black pepper to taste
  • 4 cups water or beef broth
  • Optional: 1 tablespoon tomato paste
  • Optional: fresh lemon juice to brighten before serving

Instructions

  1. If using dried beans, soak them overnight in plenty of cold water. Drain and rinse before cooking. If using canned, rinse and drain thoroughly to remove excess salt.
  2. Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes until translucent and slightly golden.
  3. Add the cubed beef, sprinkle 1 teaspoon turmeric, and cook until the meat is browned on all sides, about 8-10 minutes.
  4. Add the soaked (or canned) kidney beans to the pot along with 4 cups water or beef broth. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 60 minutes or until beans and meat are tender, stirring occasionally.
  5. While the stew simmers, finely chop parsley, cilantro, chives, and fenugreek. Heat 2 tablespoons vegetable oil in a separate pan over medium heat. Add the herbs and sauté gently for about 10 minutes until fragrant and slightly darkened but not burnt.
  6. Stir the sautéed herbs into the stew. Pierce dried limes a few times with a fork and add them to the pot. Add 1 tablespoon tomato paste now if using.
  7. Cover and simmer gently for another 45 minutes to 1 hour, stirring occasionally. The stew should thicken and flavors meld. Add salt and pepper to taste near the end of cooking.
  8. Just before serving, squeeze fresh lemon juice over the stew for brightness. Remove dried limes or leave them in for extra flavor, as preferred.

Notes

Use organic herbs for brighter flavor. Soak dried kidney beans overnight for best texture or use canned beans for convenience. Piercing dried limes is essential for their tangy flavor. Adjust salt near the end to avoid toughening beans or meat. The stew tastes better the longer it simmers. Can be adapted for slow cooker by browning meat and sautéing herbs first, then cooking on low for 6-8 hours.

Nutrition

Keywords: Ghormeh Sabzi, Iranian stew, kidney beans, herb stew, Persian recipe, comfort food, slow-cooked stew

Find it online: https://tomyumy.com/comforting-iranian-ghormeh-sabzi-herb-stew-recipe-with-kidney-beans-easy-and-perfect-for-beginners/