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Instant Pot

Persian Beef, Herb and Kidney Bean Stew

4 Servings

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

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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.




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


  • 1

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

  • ½

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


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Christine H.
April 27, 2023
Fragrant, simple and flavor
Made excellent leftovers for 3 days with cauliflower, rice, and potatoes.
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!