Ghormeh sabzi is a delicious Persian beef and kidney bean stew with spinach, spring onions, dried limes and lots of fresh herbs. It's traditionally served with white rice (polow) or you can also serve it with lavash bread.
2 people made this
4 tablespoons rapeseed oil, divided
1 large onion, finely chopped
1 teaspoon ground turmeric
675g diced beef
45g finely chopped spinach
100g finely chopped spring onions (green part only)
30g finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh coriander
1 tablespoon finely chopped chives
1 tablespoon finely chopped fenugreek leaves
350ml water, or more as needed
salt and ground black pepper to taste
1 lemon, juiced
4 dried Persian limes (limoo amani), or more to taste
Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add beef; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, spring onions, parsley, coriander, chives and fenugreek leaves; cook and stir until deep dark green in colour, 5 to 10 minutes.
Stir spinach mixture into the onion and beef mixture. Pour in enough water to create a saucy consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat; cover and simmer stew until greens soften, about 1 hour.
Pierce dried limes with a fork and add to the stew. Continue simmering until beef is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavours combine, about 30 minutes. Discard dried limes before serving.