Iranian ghormeh sabzi
An Iranian stew of lamb or beef with fresh herbs, red kidney beans and dried limes, slowly cooked until the meat is tender.
Ghormeh sabzi is an Iranian stew of herbs, meat and beans, with a tangy note from dried limes. This version combines parsley, cilantro, leek, scallions and dried fenugreek; it is often served with Persian rice, which is not included in this ingredient list.
Method
- 01
Chop the ingredients
Chop the onion. Wash and finely chop the parsley, cilantro, green part of the leek and scallions. Keep the herb mixture separate from the onion.
20 min - 02
Brown the meat
Heat 2 tablespoons of oil in a large pot. Add the onion and cook until golden. Add the lamb or beef and turmeric; stir and cook for about 10 minutes, until the meat is browned on the outside.
10 min - 03
Cook the herbs
While the meat browns, heat the remaining 4 tablespoons of oil in a pan. Add the parsley, cilantro, leek, scallions and fenugreek. Cook for about 10 minutes, stirring frequently, until the herbs have reduced and darkened.
10 min - 04
Simmer the stew
Add the soaked beans, cooked herbs, pierced dried limes and 1 litre of water to the pot. Cover and simmer gently for about 2 hours, until the meat is tender, the beans are cooked and the broth has melded with the herbs.
120 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.