Ghormeh Sabzi - Persian Herb Stew
Ghormeh Sabzi is a Persian herb stew consisting of sauteed herbs, kidney beans, and lamb. It's known as Iran's National dish and is served with Persian rice.
Ingredients
- 700 grams Lamb with bone or 500 grams boneless, cut in 2-inch pieces
- 1 can Red kidney beans
- 1 Large yellow onion Finely chopped
- 2 bunches Parsley
- 2 bunches Chives
- 1 bunch Coriander
- 1 small bunch fresh fenugreek or 2 tablespoons dried fenugreek (too much fenugreek will cause Ghormeh sabzi to taste bitter)
- 3 Dried lime or 1 freshly squeezed lime juice
- 1 tsp Turmeric
- 1 tbsp dried tomato powder or 1/2 tablespoon tomato paste
- Salt
- Pepper
- Vegetable oil
- Water
Instructions
- Clean, pick and wash the herbs, dry thoroughly and chop finely.
- Heat 1/3 cup of vegetable oil in a pot over medium-high heat and sauté the chopped fresh herbs for about 15 minutes while stirring frequently. Add the dried fenugreek before removing it from the heat and set aside.
- In a large stew pot, sauté chopped onions in 2 tablespoons of oil until light and transparent.
- Add the meat, turmeric and fry until all sides are brown.
- Pour in enough water to cover the meat by about 2 inches, bring to a boil on high heat for just a couple of minutes.
- Rinse kidney beans and add them to the stew along with sautéed herbs. cover and cook on low heat for about 1 hour.
- Add the tomato powder or paste and season with salt and pepper.
- Poke the dried limes with a fork and add them to the stew. Reduce the heat to its lowest setting and simmer for another hour.
Notes
- The longer Ghormeh sabzi simmers the better it would tastes. Some even say it would also taste better reheated the next day.
- Ghormeh Sabzi is served hot with Chelo (steamed rice). Check out our Persian rice recipe.
- Ghormeh sabzi should be thick and not watery. If there's too much water just turn up the heat and wait for the excess water to evaporate.