Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fragrant green herb stew — Iran.
Equipment: Large casserole with lid
Measures and names
Ingredients
- 700 g stewing beef, cubed
- Large bunch of parsley, coriander (cilantro) and chives, chopped
- 1 onion
- 3 garlic cloves
- 1 tsp turmeric
- Juice of 1 lemon (or 1 dried lime, pierced)
- 400 ml stock
- 2 tbsp oil
- Cauliflower rice, to serve
Method
- Heat 1 tablespoon of the oil in a casserole and brown the beef in batches. Remove to a plate.
- Cook the onion for 5 minutes, add the garlic and turmeric for 1 minute, then remove with the beef.
- Add the remaining oil and fry the chopped herbs over a medium heat for 5 minutes, stirring, until deep green and fragrant — this frying is the secret to ghormeh sabzi's flavour.
- Return the beef and onions with the lemon juice (or pierced dried lime) and stock. Season, cover, and simmer very gently for 1 hour 30 minutes, until the beef is tender and the sauce dark green and rich.
- Taste and sharpen with more lemon if needed.
- Serve over cauliflower rice.
Swaps and tips
Frying the herbs is the secret to this Iranian classic (ghormeh sabzi). Dried limes add an authentic tang.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 4 g | 1 g | 19 g | 337 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
