This stew was the first Persian dish I ever attempted. Unfortunately in Texas a “stew” is basically a soup, and my recipe was not illustrated. After hours of chopping every kind of herb on the planet, I proudly served a strange bowl of green soup that looked more like a confused osh reshteh than ghormeh sabzi.
Persian “stews,” or khoreshes, are not soupy. They simmer for hours until the liquid thickens and all the flavors meld together into a smooth, saucy texture.
As a time saver, you can use an Instant Pot and find “Sabzi Ghormeh” herbs already prepared in almost any middle eastern market or even on Amazon. I often use these and they’re far more delicious than you would ever suspect from dried, canned herbs. Trust me – this is a dish worth making. Ghormeh Sabzi is the ultimate Persian comfort dish!
Ghormeh refers to large 1 inch cubes of meat, seasoned and sautéed. (Gheymeh refers to small half inch cubes of meat, seasoned and sautéed.) So don’t cut the meat up too small for this dish – it’s meant to have big, tender chunks of stewed beef or lamb.
And don’t be afraid to break up the stewed dried limes (Limoo Omani) with your spoon and eat a little with each bite. They are delicious! Nooshe joon.Print
Instant Pot Ghormeh Sabzi: Herb, Bean and Lamb Stew
Instant Pot Ghormeh Sabzi
- 1 1/2 lb lamb or beef stew meat
- 1 tbsp olive oil
- 3 tsp sea salt (more or less to taste)
- 1/4 tsp cracked black pepper
- 1 tablespoon turmeric
- 1 tin Ghormeh Sabzi herbs
- 1 tablespoon salted butter
- 1 large yellow onion, finely chopped
- 4 dried limes (Limoo Omani)
- 1 15oz can dark red kidney beans (drained)
- Tiny pinch of saffron, bloomed
- 1–2 cups hot water
- 1 piece fresh lime
- Cut up meat into 1 inch cubes and add 1 tablespoon of olive oil, salt, pepper and turmeric. Let it sit and absorb all the flavors.
- Soak the herb mix in water for 10 minutes, and then drain and squeeze out the water.
- Fry the herbs in a nonstick pan to dry out the excess water. (No oil necessary.)
- Poke some holes in the dried limes with a sharp knife.
- Grind saffron up with mortar and pestle. Add ground saffron to 2 TBSP hot water to steep and bloom.
- Turn your Instant Pot on sauté mode. Add butter and yellow onion. Cook for approximately 2 minutes until golden brown.
- Add your meat to the pot and sauté until brown on each side – about 5 minutes.
- Add the sabzi mix, dried limes, beans, bloomed saffron, and water. Everything should be covered with the liquid, and a little extra.
- Close your lid and lock in place, and close the vent.
- Place on high manual pressure for 15 minutes and let it NPR (natural pressure release) for about 18 to 20 minutes.
- Once done, release any remaining pressure. Remove lid at any angle to ensure you don’t burn yourself by accident with the hot condensation under the lid.
- If your stew is still watery, leave on sauté mode for another 10 minutes or until you reach the desired consistency.
- Add lime juice and give it a good stir. Nooshe joon!
This dish tastes even better when served the next day. Lots of the liquid will get absorbed so you may need to add extra water when reheating.