Persian Stew Recipe Iranian Ghormeh Sabzi International Cuisines

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and turmeric, cooking for an additional minute until fragrant.

Add cubed beef to the pot, browning on all sides for about 5-10 minutes.

Incorporate chopped fresh herbs (parsley, cilantro, fenugreek) and sauté for 3-4 minutes.

Add dried limes, kidney beans, and enough water to cover the ingredients.

Season with salt and black pepper, then bring to a boil.

Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.

Check for tenderness of the beef and adjust seasoning as needed.

Add lemon juice for brightness before serving.

Serve hot with steamed rice.