AuthorDebbie
Prepare the Beans:
Drain the soaked kidney beans and rinse them under cold water. Place them in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low and simmer until the beans are tender, about 45 minutes to 1 hour. Drain and set aside.
Sear the Beef:
In a large pot or Dutch oven, add the beef chunks and sear them until browned on all sides, about 5-7 minutes. Remove the beef from the pot and place it in a dish, set aside.
Cook the Aromatics:
In the same pot used for searing the beef, over medium heat add oil. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
Add the Herbs and Spices:
Add the chopped parsley, cilantro, dill, and fenugreek leaves to the pot with the onions and garlic. Stir well to combine. Cook the herbs for about 10 minutes, stirring occasionally, until they are wilted and aromatic.
Season the Stew:
Sprinkle the turmeric powder, ground black pepper, and salt over the herb mixture. Stir to evenly distribute the spices.
Add Browned Beef and Beans:
Return the browned beef chunks to the pot. Add the cooked kidney beans as well. Stir to combine all the ingredients.
Add Whole Dried Limes:
Pierce the whole dried limes with a fork or knife to allow their flavors to infuse into the stew. Add them to the pot.
Simmer the Stew:
Add enough water to cover the ingredients in the pot. Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer gently for at least 1 hour, stirring occasionally. The longer it simmers, the more flavorful it will become.
Finish the Stew:
About 15 minutes before serving, remove the whole dried limes from the stew. Stir the stew well to incorporate the flavors. Adjust the seasoning with salt and pepper if needed.
Serve:
Ghormeh Sabzi is traditionally served hot and accompanied by steamed basmati rice.
🌿 Packed with nutrient-rich herbs like parsley, cilantro, and dill, as well as kidney beans and lean beef, this Persian stew provides a wealth of vitamins, minerals, and antioxidants. The combination of herbs contributes to digestion, aids in detoxification, and supports overall immune function. Kidney beans offer a good source of fiber, promoting satiety and aiding in weight management. Additionally, beef provides essential amino acids necessary for muscle repair and growth.
Ingredients
Directions
Prepare the Beans:
Drain the soaked kidney beans and rinse them under cold water. Place them in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low and simmer until the beans are tender, about 45 minutes to 1 hour. Drain and set aside.
Sear the Beef:
In a large pot or Dutch oven, add the beef chunks and sear them until browned on all sides, about 5-7 minutes. Remove the beef from the pot and place it in a dish, set aside.
Cook the Aromatics:
In the same pot used for searing the beef, over medium heat add oil. Add the chopped onion and sauté until golden brown, about 5-7 minutes. Stir in the minced garlic and cook for another minute.
Add the Herbs and Spices:
Add the chopped parsley, cilantro, dill, and fenugreek leaves to the pot with the onions and garlic. Stir well to combine. Cook the herbs for about 10 minutes, stirring occasionally, until they are wilted and aromatic.
Season the Stew:
Sprinkle the turmeric powder, ground black pepper, and salt over the herb mixture. Stir to evenly distribute the spices.
Add Browned Beef and Beans:
Return the browned beef chunks to the pot. Add the cooked kidney beans as well. Stir to combine all the ingredients.
Add Whole Dried Limes:
Pierce the whole dried limes with a fork or knife to allow their flavors to infuse into the stew. Add them to the pot.
Simmer the Stew:
Add enough water to cover the ingredients in the pot. Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer gently for at least 1 hour, stirring occasionally. The longer it simmers, the more flavorful it will become.
Finish the Stew:
About 15 minutes before serving, remove the whole dried limes from the stew. Stir the stew well to incorporate the flavors. Adjust the seasoning with salt and pepper if needed.
Serve:
Ghormeh Sabzi is traditionally served hot and accompanied by steamed basmati rice.
🌿 Packed with nutrient-rich herbs like parsley, cilantro, and dill, as well as kidney beans and lean beef, this Persian stew provides a wealth of vitamins, minerals, and antioxidants. The combination of herbs contributes to digestion, aids in detoxification, and supports overall immune function. Kidney beans offer a good source of fiber, promoting satiety and aiding in weight management. Additionally, beef provides essential amino acids necessary for muscle repair and growth.