Ghormeh Sabzi (Persian Herb Stew with Beef)

This traditional Persian stew combines nutrient-rich greens and high-quality lean protein, offering a muscle-friendly meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 600 g (1.3 lbs) lean beef cubes · 846 kcal in the whole recipe
• 80 g (1/2 cup) dry kidney beans (soaked overnight) · 270 kcal in the whole recipe
• 120 g (4 oz) fresh parsley, finely chopped · 43 kcal in the whole recipe
• 80 g (2.8 oz) fresh cilantro, finely chopped · 18 kcal in the whole recipe
• 100 g (3.5 oz) fresh spinach, finely chopped · 23 kcal in the whole recipe
• 100 g (3.5 oz) leek, finely chopped · 61 kcal in the whole recipe
• 150 g (1 large) onion, diced · 60 kcal in the whole recipe
• 8 g (2 cloves) garlic, minced · 12 kcal in the whole recipe
• 26 g (2 tbsp) olive oil · 230 kcal in the whole recipe
• 45 g (3 tbsp) lemon juice (traditional dried lime substitute) · 10 kcal in the whole recipe
• 100 g (1/2 cup) uncooked rice (for side) · 360 kcal in the whole recipe

Method

1. Drain the soaked dry kidney beans, boil in water for 25 minutes until partially tender, and set aside.

   

2. In a large pot, heat 13 g (1 tbsp) olive oil over medium heat, saute the diced onion and garlic with a pinch of turmeric for 4 minutes, then add beef cubes and sear until browned.

   

3. In a separate skillet, saute finely chopped parsley, cilantro, spinach, and leek in remaining 13 g olive oil for 8 to 10 minutes over medium heat until dark green and fragrant.

   

4. Add the sautéed herb mixture, boiled kidney beans, and about 3 cups of hot water to the beef pot, then cover and simmer over low heat for 60 to 70 minutes until beef is tender.

   

5. Stir in the lemon juice, salt, and black pepper, simmering for another 10 minutes, while steaming the rice in a separate pot to serve alongside.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.