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Authentic Persian Ghormeh Sabzi Herb & Bean Stew
Iran's beloved national stew, slow-simmered with an abundant blend of fragrant sautéed herbs, tender kidney beans, and tangy sun-dried lime flavor.
Prep
20 min
Cook
50 min
Total
70 min
Ingredients
6servings
- Cooked red kidney beans250 g
- Fresh flat-leaf parsley100 g
- Fresh cilantro80 g
- Baby spinach100 g
- Scallions or leek greens80 g
- Dried fenugreek leaves5 g
- Yellow onion1 piece
- Ground turmeric4 g
- Fresh lemon juice40 ml
- Olive oil45 ml
- Water or vegetable broth600 ml
- Salt
Preparation Steps
1
Slowly fry chopped herbs in 2 tbsp oil over medium-low heat for 15 minutes until dark green and intensely fragrant.
15 min timer
2
In a heavy pot, sauté diced onion in remaining oil with turmeric for 5 minutes.
5 min timer
3
Add sautéed herbs, kidney beans, water, and salt to the pot. Simmer gently covered for 30 minutes.
30 min timer
4
Stir in fresh lemon juice and simmer uncovered for 10 more minutes until thickened. Serve with steamed basmati rice.
10 min timer
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Provenance & Public Domain Audit
Source: Traditional Persian Heritage Cookery / NAL Historical World Cuisine Archive (National Agricultural Library (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
