Iranian ghormeh sabzi
An Iranian stew of lamb, red kidney beans, and fresh herbs, slowly cooked with dried lime and traditionally served with rice.
Ghormeh sabzi brings together lamb, red kidney beans, and a generous mixture of parsley, cilantro, scallions, and fenugreek. The herbs are sautéed before being added to the stew, while dried lime lends its characteristic sour note. This version follows the ingredient combination and slow-cooking method documented for the Iranian dish.
Method
- 01
Prepare the herbs
Wash, dry, and finely chop the parsley, cilantro, and green parts of the scallions. Heat 4 tablespoons of vegetable oil in a wide pan and sauté the herbs, stirring occasionally. Add the dried fenugreek during the final 2 minutes.
15 min - 02
Brown the meat
Heat the remaining 2 tablespoons of vegetable oil in a large pot. Add the chopped onion and cook until soft. Add the lamb and brown it; stir in the ground turmeric to coat the meat.
- 03
Add the beans and liquid
Add the drained red kidney beans and water to the pot. Stir and bring the liquid to a gentle simmer.
- 04
Simmer the stew
Add the sautéed herbs to the pot. Prick the dried limes with a fork and add them with the lemon juice. Cover and cook over low heat until the total cooking time, including the earlier preparation, is about 2 hours and 30 minutes.
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.