Ghormeh Sabzi - Middle Eastern Recipe

Ghormeh Sabzi

🌍 Middle Eastern, Iran (with variants in Azerbaijan and Afghanistan) Difficulty: ●●●○○

Ghormeh sabzi is Iran's unofficial national dish; surveys consistently rank it as the most beloved Persian stew, made for virtually every family celebration.

Ingredients

• 800 g lamb shoulder, cubed
• 400 g mixed fresh herbs: fenugreek leaves, parsley, chives or green onion, dried fenugreek (dominate with parsley if others unavailable)
• 150 g dried kidney beans, soaked overnight
• 4 dried limes (limoo amani), pierced with fork
• 2 onions, diced
• 3 tbsp turmeric
• 1 tsp black pepper
• 3 tbsp vegetable oil
• Salt to taste

Method

1. Frying — Fry chopped herbs in oil over medium heat, stirring frequently, for 20–30 minutes until dark green and aromatic. This is critical — raw herbs make the stew bitter.
2. Step 2 — In a separate large pot, fry onion until golden; add turmeric and pepper.
3. Adding — Add lamb; brown on all sides.
4. Adding — Add soaked kidney beans; cover with water.
5. Adding — Add fried herbs and pierced dried limes.
6. Step 6 — Bring to simmer; cover and cook on low heat for 2–2.5 hours.
7. Thing — The dried limes will release a sour, distinctive flavor. Squeeze them against pot sides to release more.
8. Step 8 — Adjust seasoning with salt; sauce should be thick and intensely flavoured.
9. Serving — Serve with plain white rice or tahdig.

Tags: lamb shoulder, mixed fresh herbs: fenugreek leaves, dried kidney beans, limes, onions · Source: Brittani's Almanac