Iran · Iran

Ghormeh Sabzi (Persian Herb and Beef Stew)

Name: Ghormeh Sabzi (Persian Herb and Beef Stew)
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 6 servings
Cuisine: Iran
Ingredients: beef chuck, cubed 800 g; dried mixed herbs (persian) 60 g; kidney beans, soaked 250 g; onion, sliced 250 g; tomatoes, chopped 300 g; dried lime 30 g; garlic, minced 15 g; turmeric 3 g; vegetable oil 50 ml; water 1000 ml; fine salt 8 g

Beef stewed with dried herbs, lemon and kidney beans.

130 minutes · 6 servings · Moderate

Ghormeh sabzi is a herb stew rather than a meat-and-tomato one, and the dried herbs are chosen for keeping rather than for freshness. Fresh fenugreek and dill are not the point; the deep green comes from herbs dried and rehydrated over months. It is traditionally served with polo or with tahdig, and it improves the day after it is made.

Ingredients

beef chuck, cubed800 g
dried mixed herbs (persian)60 g
kidney beans, soaked250 g
onion, sliced250 g
tomatoes, chopped300 g
dried lime30 g
garlic, minced15 g
turmeric3 g
vegetable oil50 ml
water1000 ml
fine salt8 g

Directions

1
Fry onion in oil 10 minutes until golden.
2
Add beef, garlic, turmeric, tomato and water; simmer at 160C for 70 minutes.
3
Add beans and herbs; simmer 25 minutes.
4
Add dried lime and salt; simmer 5 minutes.
5
Serve with rice.

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