What does Ghormeh Sabzi taste like?

Ghormeh Sabzi has a rich and savory taste with a blend of herbs, spices, and meat.

What is Ghormeh Sabzi made from?

Ghormeh Sabzi is made from a combination of herbs, including parsley, cilantro, fenugreek leaves, and sometimes spinach, along with meat (traditionally beef or lamb), beans (usually kidney beans), and dried limes.

What do dried limes taste like?

Dried limes have a unique flavor that is VERY citrusy, tangy, and slightly bitter. They taste like a turbo-blasted lemon peel.

What can I substitute for dried limes?

I like to substitute dried limes with a combination of fresh lime and lemon juice and zest.

Bright and Fresh Ghormeh Sabzi Recipe (Persian Herb Stew)

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A wonderfully bright and tangy Persian beef stew that boasts TONS of fried herbs, fresh aromatics, and earthy spice. A truly special and unique dish that is really the King of Persian home cooking. This version keeps in line with tradition, but does have a bit more garlic and also the (not at all traditional) addition of beef stock concentrate to build up the richness of the broth even further.

Author: Lauren McDuffie
Yield: Serves 4 to 6 1x

Ingredients

Units Scale

4 tablespoons olive oil, divided, plus more as needed
1 medium yellow onion, diced
3 garlic cloves, minced or grated
1 3/4 pounds stew beef (pre-cut or cut into bite-sized pieces)
2 teaspoons beef stock concentrate (optional, but great)
1 teaspoon ground turmeric
1 leek, trimmed, sliced crossways into rounds, and thoroughly washed (see note)
1 bunch fresh Italian parsley leaves, finely chopped
1/2 bunch fresh cilantro (tender stems and leaves), finely chopped
2 tablespoons dried fenugreek leaves, crushed (your hands work well here)
4 scallions, white and green parts, diced
Two (15-ounce) cans red kidney beans, drained and rinsed
4 dried limes, pierced all over with a fork (or, the juice and zest of one fresh lime)
Salt and fresh pepper, to taste
Serving Suggestions: Cooked basmati rice, or Persian Tahdig (crispy rice), a fresh Shirazi salad, plain yogurt, fresh cilantro, sliced limes, flatbread (Persian Barbari or Sangak flatbreads would be great).

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Instructions

Add two tablespoons of the oil to a large pot over medium heat. Cook the onion and the scallion whites for about 5 minutes, to tenderize.
Increase the heat to medium high and add the beef. Season with salt and pepper. Cook for 8 to 10 minutes, stirring occasionally, until browned. Add the stock concentrate, garlic, and turmeric and cook for about 1 minute more.
Add enough water to just cover the meat (usually a few cups). Bring to a boil and then reduce to a simmer (medium low). Cover the pot.
Meanwhile, in a large skillet over medium-high heat, add the remaining 2 tablespoons of olive oil. When the oil is shimmering hot, add the leek. Cook until soft and tender, about 3 to 5 minutes. Add the chopped parsley and cilantro, along with the crushed fenugreek leaves and scallion greens; fry for 5 minutes more.
Reduce the heat to medium-low and allow the herbs to cook and dry out for 15 minutes, stirring frequently. You’re aiming for a deep, dark green color which signified that their flavor has intensified and that they’re ready to add to the stew.
Add the fried herbs/aromatics to the pot with the beef, along with the beans, dried limes (or fresh lime juice/zest), and another cup to two cups of water. Cook over low to med-low heat for at least 1.5 hours, or until the beef is very tender and the broth is rich and flavorful. You’re looking for a very thick stew that still boats plenty of broth for the rice and any flatbread you may serve alongside. Taste and adjust the seasoning as you see fit.

Notes

TO PREP YOUR LEEKS: You’ll want to trim away the dark green part (which is almost half the leek) and then slice the white stalk into thin rounds. To clean these most effectively, submerge them in a large bowl of cold water and separate them as best you can. This will release the sandy dirt from between all of the layers. Lastly, drain then on a paper towel before use.

Find it online: https://mykitchenlittle.com/2024/07/17/ghormeh-sabzi-recipe/