Description
A hearty Persian-inspired herb and beef stew featuring tender beef cubes simmered with a medley of fresh herbs, kidney beans, and aromatic spices. Served over fluffy basmati rice, this comforting dish draws inspiration from the traditional Ghormeh Sabzi, delivering rich flavors with the option of dried Persian limes for an authentic touch.
Ingredients
Scale
Beef and Base
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
Herbs and Greens
- 1/4 cup dried fenugreek leaves (optional)
- 1 1/2 cups fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1 cup green onions, chopped
- 1 cup spinach, chopped
Beans and Flavorings
- 1 1/2 cups cooked kidney beans (or 1 can, drained)
- 2 tablespoons lemon juice or dried limes (limoo amani), pierced
- 3 cups water or beef broth
- Cooked basmati rice for serving
Instructions
- Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onions and sauté until golden brown, approximately 10 minutes. Then stir in the minced garlic, turmeric, salt, and ground black pepper and cook for an additional 1 minute until fragrant.
- Brown the Beef: Add the beef stew meat cubes to the pot and brown them on all sides, sealing in the juices and adding depth of flavor to the stew.
- Sauté Herbs: In a separate skillet, heat a bit of oil and lightly sauté the fresh parsley, cilantro, green onions, spinach, and optional dried fenugreek leaves until fragrant and slightly wilted, about 5 to 7 minutes.
- Combine Ingredients: Transfer the sautéed herbs into the pot with the browned beef. Stir well to incorporate all the flavors.
- Add Liquids and Simmer: Pour in the lemon juice or pierced dried limes along with the water or beef broth. Bring the mixture to a boil over high heat, then reduce heat to low and cover the pot to let it simmer gently for 1.5 to 2 hours until the beef is tender and the flavors meld.
- Add Kidney Beans: During the last 20 to 30 minutes of simmering, add the cooked kidney beans to the stew and stir to combine, allowing them to heat through and absorb the stew flavors.
- Season and Serve: Taste the stew and adjust salt and pepper if necessary. Serve hot over fluffy cooked basmati rice for a complete meal.
Notes
- This dish is inspired by the traditional Persian stew Ghormeh Sabzi, known for its fragrant herb flavors.
- For authentic flavor, use dried Persian limes (limoo amani) which add a unique tangy taste.
- The stew tastes best when prepared a day in advance, as resting allows the flavors to deepen and meld beautifully.
