Ghormeh Sabzi — Persian Herb Stew

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 500 g Raw lean stewing beef, cubed
• 240 g Canned kidney beans, drained and rinsed
• 200 g Fresh parsley, finely chopped
• 150 g Fresh coriander, finely chopped
• 150 g Leek or spring onion greens, finely chopped
• 1 tsp Dried fenugreek leaves
• 150 g Onion, diced
• 40 g Vegetable oil, divided
• 2 Dried Persian limes
• 1 tsp Ground turmeric
• 900 ml Water, plus extra if needed
• Salt and black pepper, to taste

Make it

Instructions

1. 1

   Rinse the fresh herbs thoroughly, dry well and chop finely. Soak the dried limes in warm water for 15 minutes, pierce them and discard the soaking water.

2. 2

   Heat half the oil in a heavy pot. Soften the onion for 7–8 minutes, then add the beef, turmeric and pepper and brown for 5 minutes.

3. 3

   Add the water, bring to a boil and reduce to a gentle simmer. Cover and cook for about 60 minutes.

4. 4

   Meanwhile, sauté the fresh herbs in the remaining oil for 15–20 minutes, stirring until darker and fragrant but not burnt. Add fenugreek for the last minute.

5. 5

   Add the herbs and dried limes to the beef. Simmer gently for another 60–75 minutes, adding a little hot water if the pot becomes dry.

6. 6

   Stir in the cooked kidney beans and simmer for 20–25 minutes, until the beef is tender and the stew has reduced. Adjust salt, remove the limes if sufficiently sour, and divide into four portions.