Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /var/www/wp-includes/functions.php on line 5831
KHORAK LOOBIA SABZ خوراک لوبیا سبز
Serves 4-5
Prep time: 20 minutes
Cooking time: 1 hour 40 minutes
Recipe type: Stew
Cuisine: Persian
  • 1 pound cross rib roast (or a similar marbleized beef roast) cut into 1-inch cubes
  • 1 small yellow onion, diced medium
  • 2 TBSP butter
  • ½ tsp ground turmeric
  • ½ tsp black pepper
  • Pinch of cayenne pepper
  • 1½ cups hot water
  • 1 large yellow onion, thinly sliced and fried to golden brown
  • 2 TBSP butter, for frying the onion
  • ¼ tsp turmeric, to be added to the fried onions
  • 2 TBSP tomato paste
  • ½ tsp salt, more to taste
  • 1 cup hot water
  • 1 pound green beans, cut into 2-3 inch pieces and blanched (or steamed)
  • 1 pound small white or red potatoes with skin (peel them if you like)
  • A handful of dried sour plums (aloo Bokhara or aloocheh khoshk; may substitute with 1-2 TBSP fresh lemon/lime juice)
  • ⅛ tsp saffron powder (optional)
  1. Naturally sun dried sour plums may contain debris and should be soaked in water for 5-10 minutes, then washed carefully before use.
  2. Scrub the unpeeled potatoes under water to get rid of any dirt, or peel them if you prefer.
  3. Heat 2 tablespoon butter in a nonstick 6-Qt pot. Add the diced onions, ground turmeric and peppers. Saute over medium heat for 2 minutes until the onions are translucent.
  4. Add the cubed beef and continue to saute until the meat browns and natural juices form (about 5-7 minutes).
  5. Scrape the bottom of the pot with spatula to get every bit of flavor. Add 1 ½ cups hot water, and bring it to a boil. Cover the pot, lower the temperature to medium low and cook for 30 minutes, until the meat is half cooked.
  6. For blanching the green beans: Wash the beans and clip the tips off. Cut them into 2-3 inch pieces. Add them to a medium pot and add ¼ cup cold water. Bring it to a boil, then reduce the heat to just above the low mark. Cover the pot and simmer for 7-10 minutes, or until the beans are bright green and crisp. Remove the lid and set aside. As an alternative method you may also steam the beans in a steamer basket.
  7. Meanwhile in a large nonstick skillet fry the thinly sliced onions in 2 tablespoons of butter. When the onion slices start turning golden brown add ¼ teaspoon ground turmeric and continue frying until a rich golden brown in color.
  8. Add tomato paste to the fried onions and saute for couple of minutes until fragrant. Add to the cooked meat in the pot. Add 1 cup hot water, salt, blanched green beans, small potatoes, sour plums (or lemon/lime juice) and the optional saffron. Bring it to a boil over medium heat.
  9. Reduce the heat to medium low, cover the pot and cook for about one hour, or until the ingredients are tender and the sauce has thickened and reduced. If the ingredients are tender and the sauce has not thickened yet, leave the lid off and continue cooking until it is reduced.
  10. Serve Khorak Loobia Sabz with sangak, lavash or pita bread and a side of Salad Shirazi or sabzi khordan.
Recipe by Persian Mama at