Ghormeh Sabzi (Persian Herb Stew)

By Ingrid Nilsen

This Persian stew features beef, beans, leeks, and spinach flavored with Ghormeh Sabzi herbs.

Updated: 3/26/2024

Show where recipe is used
 :

Ingredients

  • 2 pounds stewing beef (washed and cubed into 1” chunks)
  • 1 can red kidney beans
  • 1 package frozen black-eyed peas
  • 1 large yellow onion, finely chopped
  • 2 large bunches flat-leafed parsley (washed & finely chopped)
  • 3 large bunches cilantro (washed & finely chopped)
  • 1 large leek (thinly sliced)
  • 1 package frozen chopped spinach
  • 1 can of sadaf herbs ghormeh sabzi herbs (available on amazon)
  • 4 dried limes (limoo amani)
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • ghee
  • water

Steps

  1. Soak the dried herb mix in a medium bowl with enough water to cover the herbs completely. After 10 minutes, drain herbs with a fine meshed sieve. Set aside.
  2. Heat 1/3 cup of ghee in a large skillet over medium heat and sauté the chopped fresh herbs & leek and 1/3 cup of ghee for about 10 minutes, stir frequently. Add the rehydrated dried herbs and keeping sautéing for 5 more minutes. Set aside.

Keep reading

Get access to the full recipe and 12,000 more!

Already have an account?