Ghormeh Sabzi (Persian Herb Stew)
Ghormeh sabzi is a delicious Persian beef and kidney bean stew loaded with greens and fresh herbs like spinach, cilantro, fenugreek, and parsley.
Ingredients
- Canola oil55g
- Yellow Onion150g≈ 1 large
- Ground turmeric0.7g≈ tsp
- Beef Chuck Roast681g≈ 1.5 × 1 lb
- Baby Spinach45g≈ 1.5 × 1 cup raw
- Green Onion100g≈ 4 × 1/4 cup chopped
- Parsley30g≈ 2 × 1/4 cup chopped
- Cilantro4g≈ 1/4 cup chopped
- Ground fenugreek5g≈ 0.75 × tbsp
- Water355.5g≈ 1.5 × 1 cup
- Salt2g≈ 0.75 × 1/2 teaspoon
- Lemon juice, raw15g≈ 1 tablespoon
- Limes20g
- Kidney beans, canned240g
Estimated Cost
- Canola oil (55g)—
- Yellow Onion (150g)$0.33
- Ground turmeric (0.7g)—
- Beef Chuck Roast (681g)$14.98
- Baby Spinach (45g)$0.35
- Green Onion (100g)$1.29
- Parsley (30g)$1.29
- Cilantro (4g)$0.20
- Ground fenugreek (5g)—
- Water (355.5g)—
- Salt (2g)$0.00
- Lemon juice, raw (15g)$0.42
- Limes (20g)—
- Kidney beans, canned (240g)—
* Cost estimate based on 8 of 14 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Pour 2 tablespoons oil into a large pot and heat to medium-high. Add the chopped onion.
- 2
2. Cook and stir frequently until the onion turns deep golden brown, about 10 to 15 minutes. Stir in the turmeric and cook 1 to 2 minutes more.
- 3
3. Add the chuck roast cubes and stir to coat them in the turmeric-onion mixture.
- 4
4. Cook, stirring occasionally, for 8 to 10 minutes until the meat is browned on all sides.
- 5
5. In a separate pot, heat the remaining 2 tablespoons oil over medium heat. Add the spinach, green onions, parsley, cilantro, chives, and fenugreek leaves.
- 6
6. Stir constantly until the mixture turns deep dark green, about 5 to 10 minutes. Transfer it to the meat-and-onion pot.
- 7
7. Pour in 1.5 cups water, adding more if needed to create a slurry-like consistency. Season with salt and pepper, then add the lemon juice.
- 8
8. Lower the heat and cover. Simmer for about 1 hour until the herbs soften completely.
- 9
9. Pierce each of the 4 dried Persian limes with a fork and add to the stew.
- 10
10. Continue simmering for 30 minutes to 1 hour until the meat is tender. Add the drained kidney beans.
- 11
11. Simmer for about 30 more minutes until the flavors meld together.
- 12
12. Remove and discard the dried limes before serving.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.