Join! 12 weeks for $1

Instant Pot

Persian Beef, Herb and Kidney Bean Stew

4 Servings

FAST: 1¼ hours
Slow: 7-8 hours 20 minutes active

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

This classic Persian stew, called ghormeh sabzi, often is regarded as Iran's national dish. Dried limes and an assortment of fresh herbs that are fried give the sauce a unique flavor and an unusual deep-green hue. In our simplified version, we streamlined the method and used easier-to-source ingredients, including opting for canned beans. If you prefer, use an equal amount of boneless lamb shoulderin place of the beef. Serve with plenty of steamed basmati rice and a cucumber-tomato salad.

4

Servings

Tip

Don't discard the bean liquid when draining the cans. Using it instead of water or broth adds both body and depth of flavor. If you accidentally throw it out, substitute an equal amount of chicken broth or vegetable broth, or even water, though the stew will have a thinner consistency.

FAST: 1¼ hours
Slow: 7-8 hours

20 minutes active

Ingredients

  • 1

    bunch cilantro leaves and tender stems (4 cups lightly packed)

  • ½

    bunch flat-leaf parsley leaves and tender stems (2 cups lightly packed)

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Jett P.
July 10, 2022
This is not the “best”, but it introduces you to the idea
I made this a few months ago and thought it was okay. Nothing great; I enjoyed the herby and vegetal notes but otherwise it was bland. Last night, I decided on a whim to look up the original Persian stew this is based on. Turns out, I have Omani black lime, turmeric, and fenugreek to make the authentic dish. Following NYT and Bon Appetit, I worked out a recipe for what I had and it was orders of magnitude better than this. I know Milk Street was trying to make this accessible, but the subtle spices make the dish.
Tina T.

Limoo amani (dried lime), typically used in ghormeh sabzi, imparts a very distinct flavor. If you can find it in local middle eastern stores, I highly recommend piercing one or two dried limes with a knife, and adding them to the stew.

John L.

This was exquisite! Like most things it was even better the second day. It only took a few minutes to assemble too. I have had lots of dishes with the dried lime over the years. Though this is not the same it doesn’t have to be. It is excellent in its own right!