Name: Ghormeh Sabzi (Persian Herb Stew)
Total time: 180 min
Yield: 6-8 servings
Ingredients: 12 dried black Persian limes, halved and seeded; 9 cups water, divided; 1 cup black eyed peas, soaked overnight; 3 pounds beef chuck, cut into 1½-inch pieces; 2 medium onions, roughly chopped; 5 tablespoons canola oil, divided; 8 cups parsley, leaves and tender stems, roughly chopped; 8 cups cilantro, leaves and tender stems, roughly chopped; 1½ cup fresh mint, roughly chopped; 1 leek, green part only, washed and sliced into ⅛-inch strips; 3 tablespoons dried savory; 3 tablespoons dried mint; 3 teaspoons fresh ground black pepper; 2 tablespoons kosher salt, plus more to taste; 2½ teaspoons ground cumin

Ingredients

Yield: 6-8 servings

12 dried black Persian limes, halved and seeded
9 cups water, divided
1 cup black eyed peas, soaked overnight
3 pounds beef chuck, cut into 1½-inch pieces
2 medium onions, roughly chopped
5 tablespoons canola oil, divided
8 cups parsley, leaves and tender stems, roughly chopped
8 cups cilantro, leaves and tender stems, roughly chopped
1½ cup fresh mint, roughly chopped
1 leek, green part only, washed and sliced into ⅛-inch strips
3 tablespoons dried savory
3 tablespoons dried mint
3 teaspoons fresh ground black pepper
2 tablespoons kosher salt, plus more to taste
2½ teaspoons ground cumin

Soups & StewsMeat Gluten FreeKosher for PassoverCooking ProjectsMiddle East

Preparation

Step 1

Place dried Persian limes in medium heatproof bowl. Bring 1 cup of the water to a boil in a small saucepan and pour over the dried limes. Let sit until ready to use.

Step 2

Add the beef chuck to a large stockpot and pour in the remaining 8 cups of water. Bring to a boil. Reduce the heat to low and cook for 1 hour, skimming any foam off the top.

Step 3

Add the beans to the pot, increase the heat to high, and boil for 5 minutes, skimming off any foam that rises to the top. Add the dried Persian lemons along with their soaking liquid, then reduce the heat to a low simmer. Cover and cook for another hour.

Step 4

Meanwhile, heat a medium skillet over medium heat. Add the onion and cook without any oil until they begin to sweat, 5 minutes. Add 2 tablespoons of the canola oil and continue to cook until golden brown, about 5 minutes. Transfer onions to a large bowl, add the parsley, cilantro, mint, leek, dried savory, dried mint, black pepper, salt, and cumin, and mix well to combine.

Step 5

Once the beans are tender, add the onion and herb mixture to the pot and stir to incorporate. Cover and continue to cook until the greens have wilted and the stew is fragrant, about 20-30 minutes. Adjust the seasoning with salt as needed and serve hot. Leftover stew can be stored in an airtight container in the refrigerator for up 4 days.