Ghormeh Sabzi — Persian Herb and Beef Stew

What you need

Ingredients

• 1 kg beef chuck or stewing beef, cut into 3–4 cm cubes
• 480 g ready-fried Ghormeh Sabzi herb mixture, gluten-free status verified
• 2 medium onions (about 250 g), finely chopped
• 300 g cooked kidney beans, drained
• 4 dried Persian limes (limoo amani)
• 2 tbsp cooking oil
• 1 1/2 tsp ground turmeric
• 3/4 tsp ground black pepper
• 1 1/2 tsp salt, then adjust to taste
• 750 ml hot water, plus more as needed for conventional-pot cooking
• 1 medium tomato, finely chopped, optional
• 1–2 tsp pomegranate molasses, gluten-free status verified, optional

Cooking method

Step by step

1. Heat the oil in the pressure cooker over medium heat with the lid off. Add the chopped onions and cook for 5–7 minutes until softened and lightly golden.
2. Add the beef and cook for 6–8 minutes, turning occasionally, until lightly browned on several sides.
3. Add the turmeric and black pepper and cook for about 1 minute, stirring so the spices coat the beef and onions.
4. If using the optional tomato, add it now and cook for 3–5 minutes until it begins to soften and lose excess moisture.
5. Add the ready-fried Ghormeh Sabzi herb mixture and stir thoroughly with the beef for 2–3 minutes.
6. Add 600–750 ml hot water, or at least the minimum amount required by your pressure cooker. Stir and scrape the bottom to ensure nothing is sticking.
7. Seal the pressure cooker and bring it to high pressure. Cook at high pressure for approximately 30–35 minutes.
8. Remove from the heat and allow the pressure to release naturally for 10–15 minutes before carefully releasing any remaining pressure according to the manufacturer's instructions.
9. Pierce each dried lime several times with a fork. Add the dried limes and cooked kidney beans to the stew.
10. Simmer uncovered over low heat for approximately 20–30 minutes, stirring occasionally, until the beef is tender and the stew has reduced to a rich consistency.
11. If using pomegranate molasses, stir in 1 tsp during the final 10 minutes. Taste before adding more because its sweetness and acidity vary between products.
12. Add the salt gradually toward the end of cooking and adjust to taste.
13. Taste the stew and adjust the seasoning. The finished Ghormeh Sabzi should be thick and aromatic, with tender beef and a balanced herbal, savoury and gently sour flavour.
14. Serve hot, traditionally with basmati rice.

From the kitchen

Process photographs

The needed ingredient

Fried the meet and onions ( optional: tomatos)

Let them simmer and cook together.