Ghormeh Sabzi (Iran)
Ghormeh Sabzi is a beloved Iranian stew and one of the most iconic dishes in Persian cuisine. The name “Ghormeh Sabzi” translates to “fried herbs,” which are the heart of the dish—typically a mix of parsley, cilantro, and fenugreek leaves. These herbs are sautéed until fragrant and mixed with tender chunks of lamb or beef, red kidney beans, and dried limes, which give the stew its signature tangy flavour. If you’ve never had Iranian food this is a fantastic place to start!! Thank you so much Hannah Harley for showing me how to make this.
Ingredients
- 1kg lamb shoulder
- 2 large onions, peeled and thinly sliced
- ½ cup vegetable oil
- 1 ½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon turmeric
- ⅓ cup dried kidney beans
- 4 cups finely chopped fresh parsley
- 1 cup finely chopped chives or spring onions
- 1 cup finely chopped fresh coriander
- ½ cup chopped fresh fenugreek leaves or 4 tablespoons dried fenugreek
- 5 whole dried Persian limes (limu-omani), pierced
- 1 tablespoon dried Persian lime powder (powdered limu-omani) or 2 tablespoons fresh lime juice
Step 1
In a Dutch oven, heat 3 tablespoons of oil and brown the onions along with the meat. Season with salt, pepper, and turmeric.
Step 2
Pour in 3 ½ cups of water, then add the kidney beans and whole dried Persian limes. Bring the mixture to a boil, cover, and let it simmer on low heat for about an hour, stirring occasionally.
Step 3
In the remaining oil, fry the chopped parsley, chives or scallions, coriander, and fenugreek over medium heat for about 20 minutes, stirring continuously. Cook until the herbs release a fragrant aroma—this step is crucial for enhancing the stew's flavour.
Step 4
Add the sautéed herbs along with lime powder or juice to the pot. Cover and let it simmer on low heat for an additional 2 hours, stirring occasionally.
Step 5
Check if the meat and beans are tender, then taste the stew and adjust the seasoning as needed. Transfer the stew to a deep casserole, cover it, and keep it in a warm oven until you're ready to serve. Serve hot, straight from the dish, alongside chelow, saffron-steamed rice. Nush-e Jan!