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Ghormeh Sabzi (Herb & Beef Stew)

Name: Ghormeh Sabzi (Herb & Beef Stew)
Total time: 90 min
Yield: Serves 2
Cuisine: Iran
Ingredients: 200g Beef, cubed; 1 bunch Parsley, minced; 1 bunch Cilantro, minced; 1 bunch Green onion, minced; 100g Red kidney beans; 2 Dried lime; 1 Onion; 1 tsp Turmeric; 3 tbsp Oil

Main Dish

⏱ 90 min

👥 Serves 2

Difficulty ⭐⭐⭐

A deeply herbaceous stew of beef and beans with the distinctive tang of dried lime — often called Iran's soul food.

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📖 The Story Behind This Dish

Often described as "the dish of the Iranian soul," this stew slow-cooks a large quantity of parsley, cilantro, green onion, and fenugreek before adding beef and beans, finished with the unmistakable tang of dried lime (limoo amani). Every family has its own version they swear by.

🌆 Where it's eaten: A Tehran weeknight: the smell of chopped herbs fills the kitchen for hours. A pot of ghormeh sabzi that's simmered all afternoon finally reaches the table alongside fluffy saffron rice — a warm, homey scene.

🥕 Ingredients (serves 2)

Beef, cubed 200g
Parsley, minced 1 bunch
Cilantro, minced 1 bunch
Green onion, minced 1 bunch
Red kidney beans 100g
Dried lime 2
Onion 1
Turmeric 1 tsp
Oil 3 tbsp

👩‍🍳 Instructions

Slowly sauté the minced herbs in oil until wilted and fragrant.
In a separate pot, sauté the onion, then add the beef and sear.
Stir in the turmeric.
Add water to just cover the ingredients, plus the sautéed herbs.
Add the kidney beans and pierce the dried limes before adding; simmer over low heat for 1 hour.
Season with salt and serve with saffron rice.

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