Prep 25m Cook 4h 10m Additional - Ready In 4h 35m
Servings 6 servings Calories 298.3

This is Persian green stew. I titled this ‘Not Quite Ghormeh Sabzi’ because I’m not quite Persian, but I grew up with a Persian step-father who would cook the most awesome Ghormeh Sabzi. My understanding is that Ghormeh Sabzi literally means ‘green stew’ in Farsi but since many of my Persian friends have taken delight in teaching me to say the wrong thing, don’t take my word for it. Every Persian I know makes this slightly differently, so the version here is a mix of several recipes, based largely on what I could get at any major grocery store. It’s not traditional, but it’s so good. Serve over white rice.

Recipe Ingredients

  • 2 red potatoes, diced
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 2 tablespoons olive oil, divided
  • 1 ½ pounds beef stew meat, cut into bite-size chunks
  • 1 cup diced onion
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt, or more to taste
  • ½ teaspoon ground black pepper
  • 2 cups chopped fresh spinach
  • 1 cup chopped fresh parsley
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh chives
  • 4 cups chicken broth
  • 1 cup lime juice
  • 2 teaspoons minced garlic

Cooking Directions

  1. 1 Mix diced potatoes and kidney beans in a slow cooker.
  2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook beef and onion in hot oil until both are beginning to brown, about 7 minutes; season with turmeric, 1 teaspoon salt, and black pepper. Transfer beef mixture to the slow cooker.
  3. 3 Heat remaining olive oil in the skillet over medium-high heat. Saute spinach, parsley, cilantro, and chives in the skillet until slightly wilted, 5 to 6 minutes; add to the slow cooker.
  4. 4 Stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.
  5. 5 Cook on High for 4 hours. Adjust salt as needed.

Nutrition Facts

  • Calories 298.3
  • Carbohydrate 21.6 g
  • Cholesterol 63.2 mg
  • Fat 11.9 g
  • Fiber 6.2 g
  • Protein 27 g
  • Saturated Fat 3.1 g
  • Sodium 1248.1 mg
  • Sugar 2.9 g

Chef's Notes

This is also great made with lamb instead of beef.


  1. Sooo GOOOOD! I love lime so this was a perfectly tart dish. My 9 month old daughter tore it up!
  2. This recipe was quite an experience! I have never tasted anything like these flavor profiles before. It was shocking at first but each bite tasted better and better. I would say the lime was very strong and I did cut the cilantro back a bit (I usually don't care for it). But the over experience - Read more ...
  3. This may not be true ghormeh sabzi but I really like it! I did make a couple tweaks though. I added in 1 more potato to the recipe used 2 lbs of meat and tripled the amount of spinach - I found even a 10 oz bag of spinach once sauteed was not enough. I - Read more ...
  4. I have never made this "Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker" recipe although I have had "Ghormeh Sabzi" many times. I just wanted to comment that this stew is immensely popular among Iranians who eat herbs ("sabzi") in large quantities the way Westerners eat vegetables. When I lived in Iran I saw - Read more ...
  5. I'm Persian and respect your recipe but as you have said it is not completely ghormeh sabzi. The main difference is that there are no potatoes in ghormeh sabzi and also the major herb is Fenugreek which is very aromatic and should be used moderately. It also has leek in it and the herbs are - Read more ...
  6. I made it per recipe but I have to say I did not care for it.
  7. Delicious!