Shared by Ayala Hodak
Shared by Ayala Hodak
Ghormeh Sabzi (Persian Herb Stew)
Yield: 6-8 servingsTime: 3 hours
Ghormeh Sabzi (Persian Herb Stew)
Yield: 6-8 servingsTime: 3 hoursFamily Journey
Tehran, IranHolon, Israel
Tenafly, NJ
An iconic Persian stew, ghormeh sabzi is is packed with herbs, which is fitting since sabzi means herbs in Persian. Many traditional recipes use fenugreek leaves, but in Ayala Hodak's family, the verdant stew is made with fresh parsley, cilantro, and mint instead. Cubes of beef chuck and black eyed peas make the stew hearty, while dried Persian limes add brightness and acidity. They are available at Iranian markets and larger Middle Eastern grocery stores, as well as online.
Be sure to serve this ghormeh sabzi recipe with rice to soak up all of the juices.
This recipe was shared by Ayala Hodak. Read more about her family in "A Quintessential Persian Stew."
Ingredients
- 12 dried black Persian limes, halved and seeded
- 9 cups water, divided
- 1 cup black eyed peas, soaked overnight
- 3 pounds beef chuck, cut into 1½-inch pieces
- 2 medium onions, roughly chopped
- 5 tablespoons canola oil, divided
- 8 cups parsley, leaves and tender stems, roughly chopped
- 8 cups cilantro, leaves and tender stems, roughly chopped
- 1½ cup fresh mint, roughly chopped
- 1 leek, green part only, washed and sliced into ⅛-inch strips
- 3 tablespoons dried savory
- 3 tablespoons dried mint
- 3 teaspoons fresh ground black pepper
- 2 tablespoons kosher salt, plus more to taste
- 2½ teaspoons ground cumin
Preparation
Step 1
Place dried Persian limes in medium heatproof bowl. Bring 1 cup of the water to a boil in a small saucepan and pour over the dried limes. Let sit until ready to use.
Step 2
Add the beef chuck to a large stockpot and pour in the remaining 8 cups of water. Bring to a boil. Reduce the heat to low and cook for 1 hour, skimming any foam off the top.
Step 3
Add the beans to the pot, increase the heat to high, and boil for 5 minutes, skimming off any foam that rises to the top. Add the dried Persian lemons along with their soaking liquid, then reduce the heat to a low simmer. Cover and cook for another hour.
Step 4
Meanwhile, heat a medium skillet over medium heat. Add the onion and cook without any oil until they begin to sweat, 5 minutes. Add 2 tablespoons of the canola oil and continue to cook until golden brown, about 5 minutes. Transfer onions to a large bowl, add the parsley, cilantro, mint, leek, dried savory, dried mint, black pepper, salt, and cumin, and mix well to combine.
Step 5
Once the beans are tender, add the onion and herb mixture to the pot and stir to incorporate. Cover and continue to cook until the greens have wilted and the stew is fragrant, about 20-30 minutes. Adjust the seasoning with salt as needed and serve hot. Leftover stew can be stored in an airtight container in the refrigerator for up 4 days.
