Ghormeh Sabzi - Persian Herb Stew

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 cups (470ml) fresh parsley, finely chopped 2 cups (470ml) fresh parsley, finely chopped
• 1 cup (235ml) fresh cilantro, finely chopped 1 cup (235ml) fresh cilantro, finely chopped
• 1 cup (235ml) fresh fenugreek leaves, finely chopped 1 cup (235ml) fresh fenugreek leaves, finely chopped
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 dried limes (limoo amani), pierced 2 dried limes (limoo amani), pierced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (940ml) water 4 cups (940ml) water
• 1 tablespoon flour (optional, for thickening) 1 tablespoon flour (optional, for thickening)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 42g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic and cubed beef to the pot. Cook until the meat is browned on all sides.
3. 3.
   Stir in the turmeric, cumin, and cinnamon, coating the meat evenly with the spices.
4. 4.
   Add the chopped parsley, cilantro, and fenugreek leaves to the pot. Sauté the herbs for a few minutes until they wilt and release their aroma.
5. 5.
   Pour in the water and add the dried limes. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for at least 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   If desired, mix the flour with a little water to make a slurry and add it to the stew to thicken the sauce. Cook for an additional 10 minutes.
8. 8.
   Serve Ghormeh Sabzi hot with steamed basmati rice.

Treat your ingredients with care...

• Dried limes (limoo amani) — Before adding them to the stew, pierce the dried limes with a fork to allow the flavors to infuse into the dish more effectively.

Tips & Tricks

• For a richer flavor, marinate the meat in the spices overnight before cooking.
• If you can't find fenugreek leaves, you can substitute with dried fenugreek leaves (kasuri methi) or omit them altogether.
• Adjust the amount of dried limes according to your taste preference. If you prefer a more tangy flavor, add an extra lime.
• To save time, you can use a pressure cooker to cook the stew. Follow the manufacturer's instructions for cooking times.
• Leftovers of Ghormeh Sabzi taste even better the next day as the flavors continue to develop.

Serving advice

Serve Ghormeh Sabzi with a side of fluffy basmati rice and garnish with a sprinkle of chopped fresh herbs. The rice acts as a perfect accompaniment to soak up the flavorful sauce.

Presentation advice

Present Ghormeh Sabzi in a deep serving dish, allowing the vibrant green color of the stew to shine through. Garnish with a few whole dried limes for an added visual appeal.