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    Home » Recipes » Persian

    Ghormeh Sabzi - Beef & Herb Stew with Dried Limes

    Published: Sep 12, 2020 Modified: Sep 14, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE

    Filled with fresh herbs and dried limes, this Persian Beef Stew is something I grew up eating almost every week. The aroma this dish brings to the house is incredible and nourishing in itself, and instantly presences me to family Shabbat dinners. Noush-ie-jan!

    Top view of ghormeh sabzi with beef, herbs, and kidney beans.

    The word "sabzi" means greens, and we use large quantities of fresh herbs to make this stew earn it's name: parsley, scallions, fenugreek, and cilantro. Gourmeh sabzi means "fried greens" because we cook the herbs in oil until wilted, similar to how you sautee spinach.

    Here is a resource for transliterated farsi cooking terms so you can make your family recipes without the language barrier getting in the way.

    TABLE OF CONTENTS hide
    1 Why You Should Make this Recipe
    2 Ingredients & Shortcuts
    3 How to Make this Recipe
    4 Ghormeh Sabzi FAQs
    5 More Stews
    6 Ghormeh Sabzi

    Why You Should Make this Recipe

    This stew is loaded with incredible, fresh herbs: parsley, scallions, fenugreek, and cilantro. It’s packed with flavor and is a great, no-fuss, slow simmer stew.

    The slower cooking method works to make the beef really tender and flavorful, while also infusing it with the herbs in the stew.

    The magic element is really the dried limes: they add a subtle sour taste to the stew that takes it to the next level. A little goes a long way though with these!

    Ingredients & Shortcuts

    Ingredients for ghourmeh sabzi including herbs, dried limes, and beef.

    fenugreek - this herb has carries significant weight in this recipe. It has a distinct flavor that does not have a substitute. Trust me, I've tried to find one. If you cannot find fenugreek, the recipe is still delicious, just not traditional.

    beef - you can use any stew beef including chuck or shoulder.

    Dried Limes

    Dried limes are small limes that get boiled in a salt brine and left to dry until they are hard, and are about the size of a golf ball.

    They are often used in Persian cooking to add a sour flavor to soups and stews. You crack the dried lime to release the aroma and flavor and pop them into whatever you are cooking that needs something a little sour.

    I don't actually eat the limes after the dish is cooked. They are there to add flavor during the cooking process.

    You can buy dried limes on Amazon (link opens in new tab) or at your local Middle-Eastern market.

    Shortcut

    You can find pre-made frozen fried greens aka "ghormeh sabzi" at a Middle-Eastern market in the freezer section. Most people I talk to swear by this shortcut because it takes so much time to prep the herbs in this recipe and most Persian homes eat this dish often. The frozen shortcut also makes it easy to make this dish all year round.

    How to Make this Recipe

    Clean and dry the herbs and scallions ingredients. Chop them very small and sautee in 2 tablespoon canola oil for 5-10 minutes on medium-high heat until wilted like sauteed greens. Transfer to a bowl and set aside.

    Before and after of the fresh and cooked herbs.

    Add the other 2 tablespoon canola oil to the pan and cook the onion until translucent over medium-high heat.

    Add the meat. Season with turmeric, salt, and pepper. Cook until browned on all sides.

    Browned beef in a pot with onions.

    Add 4 cups hot water, the cooked herbs, washed and drained kidney beans, dried limes, and lemon juice. Bring to boil. Simmer for 2 hours.

    Shop dried limes on Amazon (link opens in new tab).

    Optional: Before serving, steep the saffron in 1 tablespoon of hot water, add to the stew, and mix.

    Serve ghormeh sabzi with Persian steamed basmati rice.

    Ghormeh Sabzi FAQs

    Can you freeze this recipe?

    Gourmeh Sabzi freezes very, very well. You can freeze it in a freezer bag, or use a silicone tray. These are the trays I use to freeze my Persian stews, stocks, and more (Amazon link opens in new tab).

    What does "ghormeh sabzi" mean?

    Ghormeh sabzi literally translates to "fried greens" and is the name of a popular Iranian stew that uses a large amount of fresh herbs that are sauteed in oil.

    Is ghormeh sabzi gluten-free?

    Yes. It doesn't contain any gluten.

    More Stews

    Here are my favorite stews other than this ghormeh sabzi, and don't forget to check out all my Persian recipes on the blog.

    • Persian Quince & Plum Stew - Khoresh e Beh
    • Beef Stew with Red Wine
    • Red Wine & Honey Braised Beef Stew + Fall Pantry Essentials
    • Fesenjoon - Persian Pomegranate & Walnut Chicken Stew

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    Print Recipe
    5 from 23 votes

    Ghormeh Sabzi

    Filled with fresh herbs and dried limes, this Persian Beef Stew is something I grew up eating almost every week. Serve with basmati rice. Noush-ie-jan!
    Prep Time45 mins
    Cook Time2 hrs 30 mins
    Total Time3 hrs 15 mins
    Course: Main, Main Course
    Cuisine: Persian
    Diet: Gluten Free, Kosher
    Servings: 6
    Calories: 415kcal
    Author: Candice

    Ingredients

    Sabzi

    • 5 bunches Italian parsley large stems removed
    • 20 scallions
    • 2 bunches cilantro including stems
    • 1 bunch fenugreek or 1 tablespoon dried fenugreek leaves

    Ingredients

    • 2 lb. cow shoulder, neak, or chuck 1-1 ½ inch cubes
    • 16 oz. can red kidney beans washed and drained
    • 5 dried limes cracked open
    • 1 onion diced
    • 1 lemon juiced
    • ¼ teaspoon turmeric
    • 4 tablespoon canola oil split into 2+2
    • Optional: a few strings of saffron
    • Salt and pepper to taste

    Instructions

    • Clean and dry the herbs and scallions ingredients. Chop them very small and sautee in 2 tablespoon canola oil for 5-10 minutes on medium-high heat until wilted like sauteed greens. Transfer to a bowl and set aside.
    • Add the other 2 tablespoon canola oil to the pan and cook the onion until translucent over medium-high heat.
    • Add the meat. Season with turmeric, salt, and pepper. Cook until browned on all sides.
    • Add 4 cups hot water, the cooked herbs, washed and drained kidney beans, dried limes, and lemon juice. Bring to boil. Simmer for 2 hours.
    • Optional: Before serving, steep the saffron in 1 tablespoon of hot water, add to the stew, and mix.
    • Serve with basmati rice.

    Video

    Notes

    Gourmeh Sabzi freezes very, very well. You can freeze it in a freezer bag, or use a silicone tray. These are the trays I use to freeze my Persian stews, stocks, and more (Amazon link opens in new tab).
    You can find pre-made frozen fried greens aka "ghormeh sabzi" at your local Middle-Eastern market. Most people I talk to swear by this shortcut because it takes so much time to prep the herbs in this recipe and most Persian homes eat this dish often. The frozen shortcut also makes it easy to make this dish all year round.

    Nutrition

    Calories: 415kcal | Carbohydrates: 26g | Protein: 40g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 325mg | Potassium: 1195mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4470IU | Vitamin C: 95.4mg | Calcium: 170mg | Iron: 8.1mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!

    This post was originally published in May of 2018, but was republished with new photos, step by step instructions, and tips September of 2020.

    « Fesenjoon - Persian Pomegranate & Walnut Chicken Stew
    Matcha & Chocolate French Silk Pie »
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    Reader Interactions

    Comments

    1. Rutger

      July 11, 2022 at 9:47 am

      I'm going to try this recipe soon. Gourmeh Sabzi was mentioned in a movie that I was watching and I stumbled upon your lovely website when I searched for it. I'll will be trying Ash Reshteh as well as it looks like the ultimate comfort food. 😉

      I live in the Netherlands and I hope I can find all the right ingredients.

      I will let you know how it worked out.

      Reply
      • Candice

        July 11, 2022 at 6:35 pm

        Thank you for sharing, Rutger, and welcome! Can't wait to hear what you think.

        Reply
      • TorieT

        August 13, 2022 at 4:43 pm

        Rutger, if you have Persian Markets you don't have to cook from fresh, you can also use dried herbs that come in a bag or can, or frozen, already fried herbs. Amazon carries canned and bagged as well as in a jar. Here is a link to the canned type:

        https://amzn.to/3QGkFH4

        Reply
    2. Philip Groves

      March 18, 2022 at 11:02 am

      by dried limes are you meaning Black Limes ?, recently I was given some and would like to try them

      Reply
      • Candice

        March 18, 2022 at 11:33 am

        Hi Philip. Yes, you can use black limes. They are another name for dried limes or limoo amani.

        Reply
    3. Sue

      January 29, 2022 at 6:26 am

      5 stars
      Unreal! Uniquely sour flavor, we could not stop slurping the broth!

      Reply
      • Candice

        January 29, 2022 at 9:18 am

        So glad you liked it, Sue! It's one of my favorites. Enjoy!

        Reply
    4. Vicky

      August 11, 2021 at 7:03 am

      I eat a low carb diet -can you use 1/2 the kidney beans or substitute black beans without changing the flavour of this dish much?

      Reply
      • Candice

        August 12, 2021 at 9:36 am

        Hi Vicky. I've never made it with black beans and most Persians would not be happy with this substitution. However, when it comes to flavor and texture, I think it would be OK.

        Reply
        • Nancy

          January 27, 2022 at 8:04 am

          You can use canned black eye peas. Just rinse well

          Reply
    5. Amanda N Barbian

      December 01, 2020 at 4:31 pm

      About to make this recipe tomorrow! How much of the frozen herbs do you use to replace the fresh? I bought 2- 10oz containers because I wasn't sure but from the reviews I'm 100% sure I'll be making this again.

      Reply
      • Candice

        December 01, 2020 at 5:10 pm

        When I use frozen, the ones I buy are usually 12 oz., but one of your 10 oz. containers should work just fine. Let me know how it goes!

        Reply
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