Ghormeh Sabzi

Iran's beloved herb stew -- an intensely aromatic braise of kidney beans, lamb, and a mountain of fresh herbs with dried fenugreek and tart dried limes. Often called the national dish of Iran.

Ingredients

• 1.5 lb lamb stew meat (shoulder), cubed
• 3 tbsp vegetable oil, divided
• 1 large yellow onion, finely diced
• ½ tsp ground turmeric
• 1.5 tsp salt
• ½ tsp black pepper
• 2 cups water
• 3 cups fresh parsley, finely chopped
• 1.5 cups fresh cilantro, finely chopped
• 1 cup fresh chives or green onion tops, chopped
• ½ cup fresh fenugreek leaves, chopped (or 3 tbsp dried)
• 3 dried limes (limoo amani), pierced with a knife
• 1 15-oz can red kidney beans, drained and rinsed
• 2 tbsp lime juice

Method

1. Heat 2 tbsp oil in a large pot over medium-high heat. Brown the lamb cubes in batches, about 3 minutes per side. Remove and set aside.
2. Add the remaining 1 tbsp oil and cook the diced onion for 5 minutes until golden. Add turmeric and stir for 30 seconds. Return the lamb to the pot along with salt, pepper, and water. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes.
3. While the lamb simmers, heat a skillet over medium-high heat with a splash of oil. Saute the chopped parsley, cilantro, chives, and fenugreek for 10-15 minutes, stirring frequently, until the herbs are dark green and fragrant. This step is critical -- it deepens the herb flavor and prevents the stew from tasting "grassy."
4. Add the sauteed herbs and pierced dried limes to the lamb pot. Continue simmering, covered, for another 45 minutes.
5. Add the kidney beans and lime juice. Simmer uncovered for 15-20 more minutes until the sauce is thick and the lamb is very tender.
6. Taste and adjust salt and lime juice. The stew should be tangy, herbaceous, and thick. Serve over steamed basmati rice (ideally with tahdig).

Chef's note: Ghormeh sabzi always tastes better the next day, so this is an ideal make-ahead dish. Dried limes are available at Persian or Middle Eastern grocers and are essential for the distinctive sour flavor. If you cannot find fresh fenugreek, dried fenugreek (shambalileh) works well. Freeze in portions for up to 3 months.

Nutrition per serving

More Persian recipes

• Tahdig