Khorak-e Loobia Sabz (Green Bean and Chicken Stew)

By Naz Deravian

Updated October 8, 2025

  • David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Ready In
1½ hrs
Rating
5(480)
Comments
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Lifting spirits with a medley of flavors and vibrant hues worthy of a spring garden, khorak-e loobia sabz is equal parts cozy and comforting, and also perfect for entertaining without much effort. Green beans, loobia sabz in Persian, are the seasonal star of the dish with carrots and potatoes filling it out. This version uses chicken, but you can also use stewing meat, or omit the meat altogether and serve as a vegetarian dish. Saffron, the flag bearer of many Iranian dishes, is added at the end for its distinct perfume, earthy and floral notes, and rich pop of color, but you can also leave it out without the need to substitute with any other spices. Serve khorak-e loobia sabz with rice or bread; salad-e Shirazi and mast-o khiar.

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Ingredients

Yield:6 servings

  • 1 pinch saffron threads (optional), see Tip

  • ¼ cup olive oil, plus more as needed 

  • 1 large yellow onion, finely chopped

  • Kosher salt, such as Diamond Crystal

  • 1 teaspoon ground turmeric

  • ¼ teaspoon black pepper 

  • 1 ½ pounds boneless, skinless chicken thighs (about 5), cut into 1 ½-inch pieces

  • 2 tablespoons tomato paste

  • 1 pound green beans, trimmed and sliced into 3-inch-long pieces

  • 2 large carrots, halved lengthwise and sliced into ½-inch-thick half-moons

  • 1 large Yukon Gold potato, peeled and cut into 1- to 1 ½-inch cubes

  • 1 (3-inch) cinnamon stick

  • 3 tablespoons lemon juice (from 1 lemon), plus more as needed

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

23 grams carbs; 107 milligrams cholesterol; 316 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 5 grams fiber; 750 milligrams sodium; 26 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the saffron water, if using (see Tip): In a kettle or a saucepan, bring 2 tablespoons of water to a boil, then let stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle, grind the saffron to a fine powder (you will have a scant ¼ teaspoon). Add the hot water, gently stir, cover and let steep until ready to use. 

  2. Step 2

    In a large (12-inch) deep pan with a lid, or large (5-quart) Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 10 to 12 minutes. Sprinkle with a little salt, add the turmeric and pepper, and stir until fragrant, about 30 seconds more. 

  3. Step 3

    Add the chicken, season with 2 teaspoons of salt, and cook, stirring occasionally, until the chicken is no longer pink, 3 to 5 minutes. Add the tomato paste, and cook, stirring frequently, until the tomato paste is no longer raw and infuses its color into the oil, about 2 minutes. Drizzle in a little more oil if the pan is too dry. 

  4. Step 4

    Add the green beans, carrots, potatoes and cinnamon stick, and season with 1 teaspoon salt. Cook, stirring occasionally, until the vegetables just come out of their raw state, about 3 minutes. Add 1 cup of water. Increase to medium-high, bring to a boil, cover, adjust heat to low and gently simmer, stirring occasionally, until the chicken is tender and the vegetables are fork-tender but not mushy, 30 to 35 minutes. 

  5. Step 5

    Remove the cinnamon stick from the pot, add the lemon juice and saffron water, stir and simmer, with the pot partially covered, until the flavors come to life, about 15 minutes. While the stew simmers, taste for salt and lemon juice and adjust as needed.

Tip

  • If a mortar and pestle isn’t available, finely crush the saffron using your fingertips or mince finely with a knife. If your mortar and pestle easily absorbs stains, transfer the crushed saffron to a small bowl before adding the water.

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Ratings

5 out of 5
480 user ratings
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Comments

Susie M

This is a dish I grew up with but made with cubed beef instead of chicken... it's delicious. I'm totally ready to try it with chicken. Don't omit the saffron, if at all possible... it makes a difference. I find that adding a pinch of sugar to the mortar with the saffron allows you to "grind" it down into a powder more easily.

Am L

@MySelf Hi! In this recipe, and similar ones, the exact quantity doesn’t really matter. You can add more or less potatoes depending on your preference. The potato quantity won’t really affect the outcome because it’s not being used to thicken or impact the texture. If you need firm guidance, then google for the average weight of a large Yukon and use that as your guide!

MySelf

Please, please give measures by weight. One large Yukon gold potato from my store is about 5 bites and looking at recipe and picture I suspect it needs more potatoes than that.

Marla W

Very tasty, I would add the green beans a bit later as they got a bit mushy, carrots and potatoes were perfect though. Yum.

Alice

This was THE time to cook with a nod to Iran, where most of the world's saffron comes from. Mine was labeled Spain, but I was glad to find this delicious recipe with Persian roots.

J

I made this exactly as described (except for putting water into the veg/meat without sauntering the veg to help them be less raw bc i’m a silly goose). So perfect — everything you’d want from the NYT: healthy, unique flavors, and above all quite easy to make.

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