Not-Quite-Persian Ghormeh Sabzi (Green Stew) for the Slow Cooker

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.

• Preparation Time: 25 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 25 mins
• Calories: 298 Calories

Ingredients

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

Recipe Instructions

Step 1

Mix diced potatoes and kidney beans in a slow cooker.

Step 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.

Step 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.

Step 4

Stir chicken broth, lime juice, and garlic into the mixture in the slow cooker.

Step 5

Cook on High for 4 hours. Adjust salt as needed.