Khoresh Sabzi, which means fresh herb stew in Persian, is one of the staple dishes in Persian cuisine. You will probably find this dish in every Persian restaurant. The unique flavor of this wonderful dish comes from the large amount of various greens and Omani lime which is a prevalent ingredient in Persian cuisine. Omani lime, also known as dried lime, can be found in Middle Eastern stores and online.
Khoresh sabzi represents the kind of food I consider perfect in every way. Besides the fact that it reminds me of my childhood and my father’s side of our family, it is delicious with very rich and unique flavors, and is satisfying in a way that only slow cooking food can satisfy. It is also super healthy and guilt free, so you can enjoy it anytime, even when on a diet.
Ingredients:
1 large onion, chopped
2 cloves garlic, crushed
6 tbs oil
2 lb beef shank or chuck roast, or boneless chicken thighs, cut into 2 inch pieces
6 cups water or broth
1 cup red kidney beans, soaked in water for 5 hours
5 Omani (dried) limes, crushed coarsely and seeded
½ tsp ground turmeric
Salt, Black pepper
4 cups parsley finely chopped
4 cups cilantro finely chopped
2 cups scallions finely chopped
2 cups leek (green part), chopped
1 cup celery leaves and stem chopped
1 cup dill finely chopped
Juice from one lemon (optional)
Preparation:
Place the beans in a pressure cooker and cover with water. Cook according to instructions until the beans are barely soft. When cooked, drain the water and set the beans aside.
Heat 3 tbs oil in a large saucepan. Add the onion and garlic and sauté until golden. Add the meat and brown it for about 8 minutes, stirring occasionally with a wooden spoon. Add the broth or water, the limes, the beans, turmeric, salt and pepper, and bring to a boil. Cover the pot and cook for 45 minutes over medium heat.
In a separate pan, heat the remaining 3 tbs oil over medium heat, and sauté the vegetables for about 5 minutes. The greens should be wilted but still retain their bright green color. Add the greens to the pot with the meat. If you like the khoresh to have a pronounced sour tone, add the lemon juice, as well .
Cover and cook over medium low heat for 30 – 40 minutes longer, until the beans and the meat are cooked and are tender.
Serve in a soup bowl, together with white basmati rice.
Tali's Global Home 
Tali, I’ve never seen this dish in any Persian restaurant, but I want to make it. It looks heavenly and very healthy! Where do I get Omani limes, or is it any limes that are dried?
Shabbat Shalom!
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Dolly, sometimes in restaurants you find this dish under slightly different names such as Khormeh Sabzi or Ghormeh Sabzi. In really good restaurants they chop the greens themselves very thinly (maybe in food processor) and other restaurants use a mix of dried greens, so the dish almost looks more like green porridge. Maybe that’s why you couldn’t make the connection 🙂
As for the limes, you can get them in any Middle Eastern or Persian food stores. Last week I even saw them at the kosher Aroma supermarket. Let me know how you liked the dish 🙂
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Tali, you are a treasure! My husband is going to Aroma tomorrow to get some stuff for me, so I’ll add it to the list. I have seen Gorma on the menu, but never made the connection. Thank you so much, I’ll definitely let you know!
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