This fragrant Persian Herb Bean and Beef Stew (Ghormeh Sabzi) loaded with herbs and greens like coriander parsley and spinach is considered the national dish of Iran and I have happily adopted it as a favourite as well. Tender cubes of meat simmered with a cocktail of beans and a hint of citrus. Add chilli if you want heat, I do!
The recipe calls for fenugreek , a sweet and aniseed tasting herb. While fresh fenugreek is hard to come by here in Sydney, it is available in dried form from the spice aisle. It can be omitted, and the stew will still be delicious without it, but it’s pungent aroma really makes this dish authentic-ish.
Like any other stew, the beef will take a little bit of time to cook, but it will happily simmer along while you are doing other chores. Takes a while but well worth the wait. It warms the soul, nourish the body and so delicious! Also accidentally gluten free.
What you need to make Ghormeh Sabzi..
- Stewing Meat – Traditionally lamb is used, but I prefer beef such as chuck steak cut up into 1 1/2 inch cubes . You can even use chicken pieces if that’s what you prefer.
- Herbs & Greens – Leek,parsley,coriander,dill, garlic chives, spinach,fenugreek. Use a combination of 2 or more, about 400g in total to serve 4. You only need a smidgen of fenugreek.
- Pantry/Fridge Staples – Onion,Garlic, Salt and Pepper, turmeric and paprika
- Kidney Beans – I use canned kidney beans for pure convenience or canned bean cocktail with white beans,chick peas and kidney beans. If using dried beans, soak them in water overnight and cook separately until tender, then proceed per the recipe.
- Dried Limes – These are available from middle eastern shops.Dried limes have a smoky and rich citrusy flavour. Pierce with a knife or bbq stick to release the flavour before adding to the stew. Substitute with fresh lemon or lime juice, but add towards the end of cooking.
Easy does it..
- Wash and finely chop the greens and herbs you are using. Use only the leaves and tender stems. discard the woody part. There’s a lot of herbs in there, so if you have a food processor now is the time to use it. In Iran, my sister in law Mahin, buys the herbs in bulk, then preps and portion them for freezing . You can also get packets of frozen herbs which are very convenient specifically for Ghormeh Sabzi from Persian shops here in Sydney.
- In a dutch oven, sauté sliced onions in a little bit of oil on medium heat and cook until fragrant, then add minced garlic.
- Add the meat and brown on all sides about 5 minutes. Stir in the spices: turmeric and paprika.
- Add about 2 cups of water and bring to boil. Turn down the heat and simmer until meat is tender about 45 minutes.
- Stir in the herbs, dried limes (if using) , drained beans and greens and cook for a further 20 minutes on low heat.
- Correct seasoning with salt and pepper. If using fresh lemon juice add at the end to taste.
What to serve it with..
- This dish was made to go with plain rice with a side of pickles. It has so much greenery it does not require a salad.
- At a stretch, maybe some Lebanese bread or the Persian Barbary bread.