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Persian Beef, Herb and Kidney Bean Stew

Persian Beef, Herb and Kidney Bean Stew

By Julia RackowApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1¼ hours
  • Slow Cook Time
    7-8 hours
  • Active time plus cooling
    20 minutes active
  • Rating

This classic Persian stew, called ghormeh sabzi, often is regarded as Iran's national dish. Dried limes and an assortment of fresh herbs that are fried give the sauce a unique flavor and an unusual deep-green hue. In our simplified version, we streamlined the method and used easier-to-source ingredients, including opting for canned beans. If you prefer, use an equal amount of boneless lamb shoulderin place of the beef. Serve with plenty of steamed basmati rice and a cucumber-tomato salad.

Tip

Don't discard the bean liquid when draining the cans. Using it instead of water or broth adds both body and depth of flavor. If you accidentally throw it out, substitute an equal amount of chicken broth or vegetable broth, or even water, though the stew will have a thinner consistency.

Ingredients
  • 1

    bunch cilantro leaves and tender stems (4 cups lightly packed)

  • ½

    bunch flat-leaf parsley leaves and tender stems (2 cups lightly packed)

  • 1

    bunch scallions, sliced, white and green parts reserved separately

  • 4

    tablespoons extra-virgin olive oil

  • 2

    tablespoons grated lime zest, plus ¼ cup lime juice, plus lime wedges to serve

  • 2

    teaspoons ground turmeric

  • 2½-3

    pounds boneless beef chuck roast, trimmed and cut into 1½- to 2-inch chunks

  • Kosher salt and ground black pepper

  • 14½

    ounce cans kidney beans or small red beans, drained but not rinsed, liquid reserved

Step 1

In a food processor, combine the cilantro, parsley and scallion greens. Pulse until finely chopped, about 10 pulses. Set aside.

On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the scallion whites and cook, stirring, until golden brown, 3 to 5 minutes.

Stir in half the chopped herbs and cook, stirring, until wilted and the color is no longer vibrant green, about 2 minutes.

Add the lime zest and juice, turmeric, beef, 1 teaspoon salt and ½ cup of the reserved bean liquid. Stir, loosening any bits stuck to the bottom of the pot, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Stir in the beans and remaining chopped herbs, then taste and season with salt and pepper. Serve with lime wedges.