By Candice Walker on September 24, 2024 (Last updated September 18, 2024) This post may contain affiliate links. Read my disclosure policy.
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Persian stews are an essential element of Persian cuisine and a great place to start if you want to start in cooking Persian food. Whether it’s sweet and sour Fesenjoon flavored with pomegranate molasses or herby ghormeh sabzi made with dried limes, there’s an incredible Persian stew to suit every flavor preference.
🌟 Why You’ll Make These Persian Stews Time and Time Again
Amazing depth of flavor: These stews offer a deep, flavorful experience with every bite. Slow-cooked beef, tender veggies, and a vibrant mix of herbs and spices create rich, aromatic layers of flavor.
Hearty and filling: You’ll never be more comforted and satisfited than after a heaping ladle of one of these one-pot Persian stews served warm over a bed of fresh basmati rice.
Adventurous ingredients: You’ll see class Persian ingredients like dried limes, pomegranate molasses, and saffron to create the perfect balance of tangy, sweet, and savory notes in these stews. These stews use plenty of fresh herbs to add a bright finish.
😋 5 of the Best Persian Stews
1.
Khoresh Gheymeh (Persian Meat and Split Pea Stew)
Khoresh Gheymeh is a robust and flavorful meat and split pea soup, instantly recognizable by the yellow split peas dotted throughout.
Ghormeh Sabzi – Persian Herb & Beef Stew with Dried Limes
Ghormeh Sabzi is something I grew up eating almost every week. Filled with fresh herbs and dried limes, the aroma of this stewed, herbaceous dish brings to the house is incredible and nourishing in itself, and instantly presences me to family Shabbat dinners.
I hope you enjoyed this ultimate guide to the best Persian Stews. This Khoresh Gheymeh is a wonderfully spiced beef Persian stew with split peas. It's served with potatoes and spiced with Persian 7 spice.
Partially cook yellow split peas in hot water at a gentle boil. You should par-boil them for about half an hour, then drain and set aside.
Next, sautee the yellow onions in the oil over medium-high heat, until they are translucent.
Add in boneless lamb roast or beef, advieh, turmeric, salt, and pepper and sauté meat until it's brown on all sides.
Add the garlic and stir while you cook another 30 seconds until fragrant.
Add in the tomato paste, 4 cups of water, split peas, and dried limes.
Bring the stew to a boil.
Serve stew warm over potatoes or rice
Video
Notes
You can buy dried limes on Amazon or at your local Middle-Eastern market.You can make your own advieh or find it online, and/or don’t have time to make it, you can substitute every 1 teaspoon of advieh with this mix: ⅓ teaspoon cumin, ¼ teaspoon cinnamon, ¼ teaspoon coriander, ¼ teaspoon pepper, and a pinch of cardamom.Do not overcook the meat when you are browning it or it will be dry and tough. Just barely brown the meat on all sides without cooking it all the way through.You can cook potatoes in the stew and serve on steamed basmati rice. Simply peel yukon gold potatoes and add them to the stew at the same time as the water is added. Or, you can serve the stew over potatoes.Freezer friendly.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.