Ghormeh Sabzi

🔥 Prep

• Rinse 150 g red kidney beans, soak in water overnight (or at least 4 hours), then drain.
• Pat dry 600 g beef chuck and cut into 2‑cm cubes.
• Finely chop 150 g fresh flat‑leaf parsley, 150 g fresh cilantro, and 100 g fresh scallion (green tops and white parts) together; set aside.
• Peel and mince 5 cloves garlic.
• Peel and finely dice 2 yellow onions.
• Rinse 4 dried Persian limes and pierce each several times with a fork to allow flavor release.
• Measure out 2 tbsp dried fenugreek leaf, 4 tbsp olive oil, 1 tsp turmeric powder, 0.75 tsp ground black pepper, 1.5 tsp salt, and 800 ml water.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large heavy‑bottomed pot over medium heat until shimmering.
• 2. Add the diced onions and sauté for 5 minutes until translucent, stirring occasionally.
• 3. Stir in the minced garlic and cook for 30 seconds until fragrant.
• 4. Add the beef cubes, sprinkle with 1 tsp turmeric, 0.75 tsp black pepper, and 1 tsp of the salt; increase to medium‑high heat and brown the meat for 6‑8 minutes, turning until all sides are seared.
• 5. Pour in 200 ml water, scrape up any browned bits, and bring to a gentle boil; then reduce to low heat, cover, and simmer for 45 minutes to tenderize the beef.
• 6. While the meat simmers, in a separate skillet heat the remaining 2 tbsp olive oil over medium heat; add the chopped herb mixture and dried fenugreek leaf and sauté for 4‑5 minutes until the herbs wilt and turn a deep emerald, stirring frequently.
• 7. Add the soaked and drained kidney beans to the pot with the beef, along with the remaining 600 ml water, the pierced dried Persian limes, and the remaining 0.5 tsp salt; bring to a simmer over medium heat.
• 8. Stir the sautéed herb mixture into the pot, ensuring everything is well combined; adjust seasoning if needed.
• 9. Reduce heat to low, cover partially, and let the stew cook gently for 30‑35 minutes, stirring occasionally, until the beans are tender, the limes have softened and released their tangy flavor, and the broth has thickened slightly.
• 10. Remove the dried Persian limes (if desired) before serving; taste and adjust salt or pepper.

🔥 Serve

• Ladle the Ghormeh Sabzi into deep bowls, garnishing with a few fresh herb leaves if desired.
• Serve hot with steamed saffron‑infused basmati rice or plain Persian rice (chelow).
• Accompany with warm flatbread (such as lavash or sangak) and a side of plain yogurt or mast‑o‑khiar (cucumber‑yogurt dip).
• Optional: a wedge of lemon on the side for extra brightness.