Shared by Ayala Hodak
Shared by Ayala Hodak
Ghormeh Sabzi (Persian Herb Stew)
Yield: 6 - 8 servingsTime: 3h
Ghormeh Sabzi (Persian Herb Stew)
Yield: 6 - 8 servingsTime: 3hFamily 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
- 3 bunches parsley (8 cups leaves and tender stems), washed, dried, and roughly chopped
- 3 bunches cilantro (8 cups leaves and tender stems), washed, dried, and roughly chopped
- 1 bunch mint (1½ cups leaves), washed, dried, and roughly chopped
- 1 leek, green part only, sliced into ⅛-inch strips and washed
- 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
In large stockpot, place the beef chuck and cover with the remaining 8 cups of water. Bring to a boil and skim the foam off the top. Reduce the heat and simmer and cook for 1 hour, skimming the foam as needed.
Step 3
Add the beans to the pot and increase the heat to a boil for 5 minutes, continuing to skim any foam off the top. Add the dried Persian lemons with their soaking liquid and 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, 5 minutes more. Transfer to a large bowl and add all of the remaining ingredients.
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, 20 to 30 minutes. Adjust seasoning with salt as needed and serve.
