Ghormeh Sabzi (Persian Herb Stew) recipe
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Ingredients
- ¼ cup canola oil, divided 1 large yellow onion, finely chopped 1 teaspoon ground turmeric 1 ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes 1 ½ cups finely chopped spinach 1 cup finely chopped green onions (green part only) ½ cup finely chopped Italian flat-leaf parsley ¼ cup finely chopped cilantro ¼ cup finely chopped chives ¼ cup finely chopped fenugreek leaves 1 ½ cups water, or more as needed salt and ground black pepper to taste 1 lemon, juiced 4 dried Persian limes (limoo amani), or more to taste 1 (15 ounce) can red kidney beans, drained and rinsed
Nutrition Info
- 343.6 caloriescarbohydrate: 18.6 gcholesterol: 51.5 mgfat: 22.6 gfiber: 7.5 gprotein: 18.4 gsaturatedFat: 5.8 gservingSize: -sodium: 226 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Ghormeh Sabzi (Persian Herb Stew)
Directions
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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. Add chuck cubes, cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
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.
Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.