Khoresht (Stews)🍋Citrus Tart & Smoky Dried Lime (Limoo) Video Tutorial

Ghormeh Sabzi

قورمه سبزی اصیل سنتی با لیمو عمانی، گوشت و شنبلیله

This is a stew that goes with rice (polo) and is mainly made up of many green vegetables. Saute the chopped up onions in oil until slightly changing color. I typically cut my stew meat into smaller pieces (not huge chunks)... and don't forget that secret touch of shanbalileh (fenugreek) for that incredible aroma!

Prep Time
40 mins
Cook Time
2 hours
Total Time
2 hr 40 min
Servings
4-6 servings
Difficulty
Medium
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Chelo (Steamed Basmati Rice)Crispy TahdigSalad ShiraziMast (Yogurt)
🍋The Art of Ja Oftadan

Slow-Simmered Harmony: In Persian cuisine, a great khoresht must "settle into itself" (ja oftadan). Bloom aromatics slowly over gentle heat, pierce dried limes (limoo amani) before simmering, and let the stew bubble gently until the natural oils glisten on top.

Ingredients

مواد لازم
Servings Stepper
4 servings
Unit System
Prep ready: 0 of 13

Step-by-Step Instructions

طرز تهیه
1
Sauté onions & meat: In a large pot, sauté the chopped onions in oil until they begin changing color. Add the cut-up stew meat and stir. Add salt, pepper, and turmeric powder, cooking for a few minutes until meat is browned.
2
Sauté the greens: Chop your greens finely in a food processor. In a skillet, sauté the chopped herbs in oil over medium heat for 10-15 minutes until dark green and fragrant (I try to make my Persian dishes a little healthier by not drenching everything in oil, but giving them a good sauté brings out the best flavor). Add the dried shanbalileh right at the end for that iconic aroma!
3
Combine and simmer: Add the sautéed greens into the meat pot along with 3 cups of water. Add the pierced dried limes, a pinch of limoo amani powder, soaked kidney beans, and lemon juice.
4
Slow simmer (ja biofteh): Cover the pot and simmer on medium-low heat for 1.5 to 2 hours. Towards the end, reduce heat to low and let it simmer until the greens are tender, the stew is dark and not too watery, and a layer of glistening herb oil floats on top.
5
Serve: Ladle the rich, aromatic Ghormeh Sabzi into a deep bowl and serve with fluffy saffron basmati rice, crispy tahdig, and salad Shirazi! 🙂
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