Serves 1
60 min
Ghorme Sabzi
Recipe GLPR3f1dc23d9f0156
A traditional Persian herb-infused stew featuring tender kidney beans and lean meat simmered until deeply flavorful. This aromatic dish combines dried herbs with legumes and beef in a comforting braise that develops rich, savory depth through slow cooking.
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Ingredients
4 oz Lean ground beef
½ cup Cooked kidney beans (or canned, drained)
1 tablespoon Dried parsley
½ tablespoon Dried chives
¼ tablespoon Dried fenugreek leaves (methi)
1 cup Water
Sea salt, to taste
Black pepper, to taste
Directions
Heat a pot or heavy-bottomed skillet over medium-high heat. Add the lean ground beef and brown it, breaking it apart with a spoon as it cooks, until no pink remains (internal temperature 160°F), about 5-7 minutes. Drain any excess fat if needed.
Pour in the water and stir well to deglaze the bottom of the pot, scraping up any browned bits.
Add the cooked kidney beans, dried parsley, dried chives, and fenugreek leaves to the pot. Stir to combine.
Bring the mixture to a simmer, then reduce heat to medium-low. Simmer uncovered for 30-35 minutes, allowing the flavors to meld and the liquid to reduce slightly. Stir occasionally.
Season with sea salt and black pepper to taste. Serve hot.
