Ghormeh sabzi

Grain Fed veal, Milk Fed Veal
Stewing Veal
15 min Preparation
1h15-1h45 min Cooking
4 Portions


  • 1 package (450 g) Fontaine Family stewing veal
  • 45 ml (3 Tbsp.) vegetable oil, divided
  • 1 small onion, diced
  • 2.5 ml (1/2 tsp) salt
  • 5 ml (1 tsp) ground turmeric, divided
  • 2 bunches parsley, finely chopped
  • 1 bunch spinach, finely chopped
  • 1 bunch cilantro, finely chopped
  • 7.5 ml (1/2 Tbsp.) dried fenugreek
  • 125 ml (1/2 cup) red kidney beans, soaked overnight
  • 500 ml (2 cups) water
  • 2 dried limes whole
  • salt and pepper


  1. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add veal and sear until browned on all sides (6-8 minutes). Add onions and sauté until tender (1 minute). Season with salt and 1/2 tsp turmeric and mix well to coat. Turn off heat and set aside.
  2. Heat 2 Tbsp. oil in a large pot over medium-high heat. Add in fresh herbs and sauté until wilted and heated through (10 minutes). Season with 1/2 tsp turmeric and dried fenugreek and mix well to combine.
  3. Add in seared veal, kidney beans, water, and dried limes. Stir well to combine and bring the mixture to a boil. Turn heat down to low and cover. Let the stew simmer over low heat until the veal is tender, about 1 to 1.5 hours, stirring occasionally.
  4. Season with salt and pepper to taste and serve warm over Basmati rice.

Side dishes

Tips and Tricks

Instead of soaking red kidney beans overnight, you can use ready-to-use canned red kidney beans.