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This Comforting Persian Stew Is the Cure-All for Your Winter Blues

This recipe crafts a traditional Persian Khoresh-e Ghormeh Sabzi, a comforting and deeply flavorful herb and meat stew. It features tender lamb or beef braised with sautéed fresh herbs, kidney beans, and dried limes, creating a harmonious balance of earthy, tart, and savory notes, perfect for a hearty meal.
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Servings: 12 people
Course: lunch/dinner
Cuisine: middle eastern
Calories: 3102.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dried red kidney beans about 6 ounces; 170g (see note below about using canned beans)
  • 2 teaspoons Diamond Crystal Kosher salt; for table salt use half as much by volume divided
  • 6 larger or 8 smaller whole dried limes total weight about 1 ounces; 28g
  • 1/2 cup 120ml olive oil or ghee, divided
  • 2 pounds 907g boneless leg of lamb, lamb shoulder, neck or shank, or stewing beef such as beef chuck, short ribs, or oxtail, cut in 1- to 1 1/2-inch chunks
  • 1/2 teaspoons freshly ground black pepper
  • 1 medium white or yellow onion about 8 ounces; 226g, peeled and cut into 1/4-inch dice
  • 1 teaspoon ground turmeric
  • 4 1/2 ounces 125g fresh cilantro leaves and tender stems (see notes)
  • 4 1/2 ounces 125g fresh parsley leaves and tender stems (see notes)
  • 4 1/2 ounces 125g fresh Persian leekschives, green parts of scallions, or the middle third section of common leeks
  • 1 tablespoon crushed dried fenugreek

Equipment

  • 1 Large Dutch Oven or Heavy-Bottomed Pot For braising the meat and stew
  • 1 Large Skillet For intensely sautéing the herbs
  • 1 Chef's Knife For chopping meat, onions, and herbs
  • 1 Cutting Board For all chopping tasks
  • 1 Fine-Mesh Strainer or Colander For rinsing beans and washing herbs

Method
 

  1. Rinse and soak kidney beans overnight or use a quick-soak method. Pierce dried limes several times with a sharp knife or fork to allow their flavor to release.
  2. Heat half the olive oil or ghee in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the meat chunks with salt and pepper, then brown thoroughly on all sides. Remove the seared meat and set aside.
  3. Reduce heat to medium, add the remaining olive oil or ghee to the pot. Sauté the diced onion until softened and lightly golden, about 8-10 minutes. Stir in the ground turmeric and cook for another minute until fragrant.
  4. Return the seared meat to the pot with the onions. Add the soaked (and drained) kidney beans and 6 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
  5. While the stew simmers, wash and thoroughly dry all fresh herbs (cilantro, parsley, Persian leeks/chives/scallions). Finely chop them.
  6. In a large skillet, heat a generous amount of oil (e.g., 1/4 cup) over medium heat. Add the chopped fresh herbs and cook, stirring frequently, for 25-30 minutes, or until they are very dark green, almost black, and significantly reduced in volume. Stir in the crushed dried fenugreek for the last 5 minutes of cooking.
  7. After the initial simmering, add the pierced dried limes to the Dutch oven. Stir in the intensely sautéed herb mixture.
  8. Continue to simmer the stew, covered, on low heat for another 2-3 hours, or until the meat is fork-tender and the flavors have deeply melded. Stir occasionally to prevent sticking.
  9. Taste the stew and adjust salt as needed. The flavors should be rich, savory, and distinctly tart from the limes.
  10. Ladle the Khoresh-e Ghormeh Sabzi into bowls, traditionally served warm with steamed basmati rice (chelo or polo).

Notes

For the dried limes (limoo amani), pierce them thoroughly to allow their tart essence to infuse the stew. The intense sautéing of the herbs is paramount; this process, known as 'sabzi gereftan,' deepens their flavor and color, but constant stirring is essential to prevent burning. Ensure your fenugreek is dried and crushed; its aroma is potent, and moderation is key to avoid bitterness. Achieving a rich, deeply browned crust on your lamb or beef prior to braising will build a robust flavor foundation (fond) for the stew. This dish truly thrives on a long, slow simmer, allowing the complex flavors to meld and the meat to become exceptionally tender.