Persian
Ghormeh Sabzi
Persian herb stew with beef, kidney beans, dried limes, fenugreek, parsley, cilantro, and scallions.
6 servings · 50 minutes prep · 210 minutes cook
Ingredients
Ingredients
- 1 cup dried kidney beans, soaked for 8 hours and drained
- 2 cups flat-leaf parsley leaves and tender stems, finely chopped
- 2 cups scallion green tops or Persian leeks, finely chopped
- 1 cup cilantro leaves and tender stems, finely chopped
- 1/4 cup fresh fenugreek leaves, finely chopped, or 1 tablespoon dried fenugreek
- 1/3 cup avocado oil, divided
- 1 large yellow onion, finely chopped
- 1 1/2 pounds boneless lamb shoulder or beef chuck, cut into 1 1/2-inch pieces
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon freshly ground black pepper
- 5 cups hot water, plus more as needed
- 4 dried Persian limes, pierced several times and soaked in hot water for 20 minutes
- 2 teaspoons Diamond Crystal kosher salt, plus more to taste
Directions
Prepare and Fry the Herbs
- Drain the soaked beans. Wash the chopped fresh herbs, spin exceptionally dry, and spread briefly on towels.
- Heat 1/4 cup avocado oil in a wide skillet over medium. Fry the herbs for 15 to 20 minutes, stirring often, until deeply fragrant, reduced, and several shades darker but not black. If using dried fenugreek, add it only for the final 3 minutes to prevent bitterness.
Build and Simmer the Stew
- Heat the remaining avocado oil in a heavy pot over medium-high. Brown the onion for 8 minutes. Add the meat and brown for 6 to 8 minutes, then stir in the turmeric and black pepper for 30 seconds.
- Add the fried herbs, beans, and hot water. Bring to a full boil for 10 minutes, then cover partially and simmer very gently for 80 minutes.
Add the Limes and Finish
- Add the soaked dried limes and salt. Continue simmering for 60 to 90 minutes, until the meat is fork-tender and near {{temperature:195°F}}, the beans are tender, and a dark green sheen of oil rises to the surface. Turn the limes occasionally but do not crush them, which can make the stew bitter. Add small amounts of hot water only if the stew threatens to catch.
- Rest for 20 minutes. Taste and balance with salt; the finished stew should be thick, herbaceous, and distinctly sour, not watery.
