Ghormeh Sabzi (lighter)
A lighter take on the persian herb stew — lean beef simmered with masses of parsley and kidney beans, lemon-bright.
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- Prep
- 15 min
- Cook
- 45 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (9)
- Lean beef stew chunks130 g
- Cooked kidney beans100 g
- Flat-leaf parsley80 g
- Spinach60 g
- Onion80 g
- Garlic2 cloves · 6 g
- Olive oil10 g
- Lemon juice20 g
- Basmati rice100 g
Method
- 1
Sauté the onion in olive oil over medium heat until deep golden, ~8 minutes; add the garlic for 30 seconds.
- 2
Add the beef cubes; brown on all sides, ~5 minutes. Season with salt, pepper and a pinch of turmeric.
- 3
Add the parsley and spinach; stir 3 minutes until wilted and deeply green.
- 4
Cover with 300ml water, add the kidney beans and lemon juice; simmer covered 25–30 minutes until beef is tender.
- 5
Adjust seasoning, add more lemon to taste, and serve over the basmati rice.