Ghormeh Sabzi - Middle Eastern Recipe
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Ghormeh Sabzi
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
- 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.
- Step 2 — In a separate large pot, fry onion until golden; add turmeric and pepper.
- Adding — Add lamb; brown on all sides.
- Adding — Add soaked kidney beans; cover with water.
- Adding — Add fried herbs and pierced dried limes.
- Step 6 — Bring to simmer; cover and cook on low heat for 2–2.5 hours.
- Thing — The dried limes will release a sour, distinctive flavor. Squeeze them against pot sides to release more.
- Step 8 — Adjust seasoning with salt; sauce should be thick and intensely flavoured.
- Serving — Serve with plain white rice or tahdig.