Ingredients
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¼ cup canola oil, divided
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1 large yellow onion, finely chopped
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1 teaspoon ground turmeric
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1 ½ pounds boneless chuck roast, cut into 1 1/2-inch cubes
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1 ½ cups finely chopped spinach
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1 cup finely chopped green onions (green part only)
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½ cup finely chopped Italian flat-leaf parsley
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¼ cup finely chopped cilantro
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¼ cup finely chopped chives
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¼ cup finely chopped fenugreek leaves
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1 ½ cups water, or more as needed
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salt and ground black pepper to taste
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1 lemon, juiced
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4 dried Persian limes (limoo amani), or more to taste
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1 (15 ounce) can red kidney beans, drained and rinsed
Directions
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Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes.
![an overhead shot of diced onions and turmeric in a pot]()
Dotdash Meredith Food Studios
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Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
![an overhead shot of chuck cubes added to a pot of onions and turmeric]()
Dotdash Meredith Food Studios
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Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
![an overhead shot of sauteed spinach, green onions, parsley, cilantro, chives, and fenugreek leaves in a pot]()
Dotdash Meredith Food Studios
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Stir spinach mixture into onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Stir in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
![an overhead shot of spinach mixture added to onion and chuck mixture in a pot with to lemon halves]()
Dotdash Meredith Food Studios
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Pierce dried limes with a fork; add to stew.
![an overhead shot of dried limes pierced with a fork]()
Dotdash Meredith Food Studios
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Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 more minutes.
![an overhead shot of red kidney beans added to a pot of Persian herb stew]()
Dotdash Meredith Food Studios
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Discard dried limes before serving.
![an overhead shot of cooked Ghormeh Sabzi Persian herb stew in a pot with a fork]()
Dotdash Meredith Food Studios
Recipe Tip
You can substitute lamb stew meat for the chuck roast if preferred.
Nutrition Facts (per serving)
| 344 | Calories |
| 23g | Fat |
| 19g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 344 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 6g | 29% |
| Cholesterol 52mg | 17% |
| Sodium 226mg | 10% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 8g | 27% |
| Total Sugars 2g | |
| Protein 18g | 37% |
| Vitamin C 41mg | 45% |
| Calcium 92mg | 7% |
| Iron 4mg | 22% |
| Potassium 326mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
