Persian Ghormeh Sabzi: Make-Ahead Herb and Kidney Bean Beef Stew for Busy Weeknights

Heat 2 tbsp oil in a Dutch oven over medium heat. Cook the onion 8 minutes until golden, then stir in the turmeric.

Serves 6

Ingredients

• 1.5 lb (680g) beef chuck, cut into 1-inch cubes
• 1 large onion, finely diced
• 1 tsp ground turmeric
• 4 cups packed fresh parsley, finely chopped
• 2 cups packed fresh cilantro, finely chopped
• 1 bunch scallion greens or chives, finely chopped
• 2 tbsp dried fenugreek leaves
• 4 dried Persian limes (limoo amani), pierced with a knife
• 1 can (15 oz) red kidney beans, drained and rinsed
• 4 cups water or beef broth
• 4 tbsp vegetable oil, divided
• 1 1/2 tsp salt and 1/2 tsp black pepper
• Steamed basmati rice, to serve

Instructions

1. Heat 2 tbsp oil in a Dutch oven over medium heat. Cook the onion 8 minutes until golden, then stir in the turmeric.
2. Add the beef, raise the heat and brown on all sides, about 6 minutes. Season with salt and pepper.
3. Pour in the water or broth, bring to a boil, then cover and simmer on low for 1 hour.
4. While the beef simmers, heat the remaining 2 tbsp oil in a large skillet. Fry the parsley, cilantro and scallion greens over medium heat for 15–20 minutes, stirring often, until deep green and fragrant. Stir in the fenugreek for the last minute.
5. Add the fried herbs, pierced dried limes and kidney beans to the stew. Cover and simmer 45 minutes more, until the beef is tender and the sauce is thick and dark green.
6. Taste and adjust salt. Press the limes against the pot to release more sourness, or remove them if you prefer a milder flavor.
7. Cool and refrigerate up to 4 days or freeze up to 3 months — the flavor deepens overnight, making it ideal to cook on Sunday and serve on a weeknight.
8. Reheat gently and serve over fluffy basmati rice, ideally with crispy tahdig if you have it.
9. Ghormeh sabzi is often called Iran's national dish, with roots that stretch back centuries. Its signature tang comes from sun-dried limes and its savory depth from slowly fried herbs, and Persian families traditionally make a big pot to enjoy across several days — which is exactly why it suits back-to-school meal prep.

Nutrition (estimated, per serving)

• Calories: 420 kcal
• Protein: 30g
• Fat: 22g
• Carbohydrates: 24g
• Fiber: 8g
• Sugar: 3g
• Sodium: 720mg