Khoresh-e Ghormeh Sabzi
When Jake Cohen began dating his now-husband, Alex, this classic stew was one of his first ventures into Iranian dishes. Fresh herbs, fenugreek, and Limon Omani season this comforting stew of tender beef and kidney beans making for the perfect combination of richness and brightness. Serve it with tahdig for the ultimate Persian feast.
This is a great recipe to make for celebrating Nowruz, or Persian New Year, but it is also delicious year-round.
Khoresh-e Ghormeh Sabzi
8 to 10
Jake Cohen, from "Jew-Ish" by Jake Cohen
3 tablespoons vegetable oil
3 pounds beef chuck, cut into 1 ½-inch pieces
Freshly ground black pepper
1 medium yellow onion, chopped
1 tablespoon dried fenugreek leaves
1 tablespoon ground turmeric
12 scallions, minced
4 cups packed fresh parsley leaves and tender stems, minced
4 cups packed fresh cilantro leaves and tender stems, minced
4 cups chicken stock
2 cups dried red kidney beans, soaked overnight and drained
6 dried whole Limon Omani
In a large dutch oven or pot, heat the oil over medium-high heat. Season the beef with a heavy pinch each of salt and pepper. Working in two batches, sear the beef, turning it as needed, until golden brown, 8 to 10 minutes per batch. Transfer the seared beef to a bowl.
Add the onion to the pot and cook stirring often, until softened and lightly caramelized, 3 to 4 minutes. Stir in the fenugreek and turmeric and cook until fragrant, about 1 minute. Add the scallions, parsley, and cilantro to the pot and cook, stirring continuously with a wooden spoon and scraping up any browned bits on the bottom of the pot, until the herbs are dark green in color, 4 to 5 minutes.
Add the seared beef, stock, beans, dried limes, and 2 cups of water, then bring to a light simmer, reducing the heat as needed. Cover and cook until both the beef and the beans are very tender, about 2 hours. Halfway through cooking, use a paring knife to carefully pierce a hole in each dried lime to release their flavor into the stew. Taste and adjust the seasoning with salt and pepper. For the best consistency and flavor, let the stew cool overnight.
The next day, reheat the stew over medium heat until warm. Taste and adjust the seasoning again with salt and pepper, then serve with rice.
This recipe comes from Jake Cohen's cookbook, "Jew-Ish," which you can buy here!
To properly soak dried beans, cover the beans with cool water by about 3 inches and let soak at room temperature overnight (or for at least 8 hours). If you forget to soak your beans, don't worry! Simply put the beans in a medium saucepan and add cool water to cover by at least 2 inches. Bring to a boil over high heat, then cook for 5 minutes. Remove from the heat and let sit for 1 hour, then drain and proceed with the recipe.
Ideas & Variations
Serve with rice, preferably tahdig.
Check out our other Nowruz menu items to plan for:
Crispy Persian Vegetable Rice
Sumac Roasted Fish (Mahi ba Somagh)
Bean, Herb, & Noodle Soup (Ash-e Reshteh)
Persian Vegetable Frittata (Kuku Sibzamini)
Persian Rice Cookies (Nan-e Berenji)
Recipe by Jake Cohen, from "Jew-Ish".
Questions? Contact firstname.lastname@example.org