Khoresht lubia sabz, the Persian green bean stew, is one of the simpler khoreshts to make and one of the most satisfying: cubes of stew meat browned with turmeric and onion, simmered with tomato paste and sun-dried tomatoes, then joined by green beans for the final half hour. A squeeze of lemon at the end keeps everything bright. It's a family recipe that earned a permanent place at the table.
SERVES 4
Unlike most Persian dishes, Khoresht Lubia Sabz is actually fairly simple to make. The traditional stew calls for diced tomatoes but my mom improvised with sun-dried tomatoes. We all preferred her new version!
INGREDIENTS
2 tbsp/30 g ghee
1 cup/150 g onion, diced
3 garlic cloves, minced
¼ tsp turmeric
1 lb/454 g stew meat, cut into 1-inch/2-cm cubes
½ tsp sea salt
¼ tsp pepper
2 tbsp/30 ml tomato paste
¼ cup/40 g sun-dried tomatoes, packed in olive oil, chopped
2 cups/470 ml Beef Broth
1 lb/455 g green beans, stems removed and cut into 1 ½ inch/3.8 cm pieces
2 tbsp/30 ml fresh lemon juice
COOKING INSTRUCTIONS
Heat a skillet with a lid over medium-high heat. Add the ghee. Add the onion and cook until translucent, about 10 minutes. Add the garlic and turmeric and mix well. Season the meat with salt and pepper. Add to the skillet and brown on all sides. Add the tomato paste and sun-dried tomatoes, and mix well. Add the broth, cover and simmer on low for 1 hour. Add green beans and lemon juice and simmer for an additional 30 minutes uncovered, until green beans are soft but not soggy.
Pro Tips
- Cook the onion the full 10 minutes until translucent and sweet — it's the flavor foundation the turmeric blooms into.
- The family twist here is sun-dried tomatoes instead of diced fresh ones; their concentrated sweetness is what makes this version the preferred one.
- Brown the meat on all sides before the liquid goes in; those caramelized edges give the thin braising broth its depth.
- Add the green beans only for the final 30 minutes, uncovered — they should be soft but not soggy, holding their shape in the sauce.
- Fresh lemon juice stirred in at the end is essential — it lifts the tomato-heavy sauce from heavy to vibrant.
Frequently Asked Questions
Can I make this stew ahead?
Yes — like most Persian stews, it tastes even better the next day. Refrigerate for up to four days and rewarm gently, adding a splash of broth if it has thickened.
What cut of stew meat works best?
Beef chuck cut into one-inch cubes is ideal — it has the right amount of connective tissue to turn silky during the covered simmer.
Can I use fresh tomatoes instead of sun-dried?
The traditional recipe uses diced tomatoes and works fine, though the stew will be lighter and less sweet. The sun-dried version is the family favorite for good reason.
What do you serve with khoresht lubia sabz?
Cauliflower rice keeps it paleo and soaks up the tomato broth. Traditionally it's served over steamed white rice alongside flatbread.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Heat a skillet with a lid over medium-high heat.
- Add the ghee.
- Add the onion and cook until translucent, about 10 minutes.
- Add the garlic and turmeric and mix well.
- Season the meat with salt and pepper.
- Add to the skillet and brown on all sides.
- Add the tomato paste and sun-dried tomatoes, and mix well.
- Add the broth, cover and simmer on low for 1 hour.
- Add green beans and lemon juice and simmer for an additional 30 minutes uncovered, until green beans are soft but not soggy.
