Recipe · Duluth, Atlanta

Authentic Persian cuisine balances fragrant herbs, sour dried citrus, and rich ground nuts cooked down until deeply complex and comforting.

Ghormeh Sabzi

Name: Ghormeh Sabzi
Ingredients: 1.5 lbs beef chuck roast, cut into 1-inch cubes; 4 tbsp olive oil, divided; 1 large yellow onion, finely diced; 1 tsp ground turmeric; 2 cups fresh flat-leaf parsley, washed and very finely minced; 1.5 cups fresh cilantro, washed and very finely minced; 1 cup fresh scallions, green parts only, finely chopped; 2 tbsp dried fenugreek leaves (shanbalileh); 4 dried Persian limes (limoo amani); 1 can (15 oz) red kidney beans, rinsed and drained; 1 tsp kosher salt; 1/2 tsp freshly cracked black pepper; 3 cups cold water; 10 oz shelled raw walnuts (about 2.5 cups); 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces; 1 large yellow onion, grated; 2 tbsp neutral vegetable oil; 3/4 cup pomegranate molasses (sour-sweet Persian pomegranate paste); 2 tbsp granulated sugar; 1/2 tsp ground turmeric; 1/4 tsp ground cinnamon; 1 tsp kosher salt; 1/4 tsp black pepper; 3 cups cold water, divided

Iran

6 servings2 hours 15 minutes

Sources: Cross-checked against Najmieh Batmanglij, Persian Mama, and Middle Eats

6 servings

You’ll need

24 items · tap to check off

Make it step by step

23 steps · 245 min of timed cooking

Heat two tablespoons of oil in a wide skillet over medium-low heat.
Add minced parsley, cilantro, scallions, and dried fenugreek to the skillet.
Sauté the herbs for 15 minutes, stirring constantly until dark green and fragrant without scorching.⏱ 15 min
In a large Dutch oven, heat the remaining two tablespoons of oil over medium heat.
Add diced onion and cook for 6 minutes until soft and translucent.⏱ 6 min
Stir in turmeric and black pepper, cooking for 30 seconds until fragrant.⏱ 30 sec
Add beef cubes and sear for 5 minutes until browned on all sides.⏱ 5 min
Pour in three cups of water, cover, and bring to a boil.
Reduce heat to low and simmer covered for 45 minutes.⏱ 45 min
Pierce each dried lime several times with a fork so stew can flow through.
Add sautéed herbs and pierced limes to the pot.
Cover and simmer on low heat for 45 minutes until the beef is tender.⏱ 45 min
Stir in kidney beans and salt, then simmer uncovered for 15 minutes until oil floats to the top.⏱ 15 min
Pulse walnuts in a food processor until finely ground into a coarse meal, stopping before it becomes paste.
Toast ground walnuts dry in a Dutch oven over medium heat for 3 minutes until aromatic.⏱ 3 min
Pour two cups of cold water over the walnuts and bring to a gentle simmer.
Reduce heat to low, cover, and cook for 1 hour, stirring occasionally to prevent sticking.⏱ 60 min
Heat vegetable oil in a separate skillet over medium heat and sauté the grated onion until soft.
Add chicken pieces, turmeric, salt, and pepper, browning the chicken for 5 minutes.⏱ 5 min
Transfer chicken and onions into the walnut pot along with one cup of cold water.
Stir in pomegranate molasses, sugar, and cinnamon until fully combined.
Simmer uncovered over low heat for 45 minutes, stirring frequently so the thick base does not scorch.⏱ 45 min
Taste the sauce and adjust with extra molasses if too sweet, or extra sugar if too sour.

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Chef’s tip · Sauté the herbs very slowly until they turn deep forest green without blackening; that dark fry builds the stew's signature savory depth.

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