Iranian Ghormeh Sabzi
An Iranian stew of lamb, red kidney beans and plenty of fresh herbs, with dried lime and a citrus note. Serves 4.
Ghormeh sabzi is an Iranian herb-and-meat stew, usually served with Persian rice. This version combines parsley, cilantro, scallions and fenugreek with red kidney beans and dried lime. Regional variations exist: for example, some omit fenugreek or use different beans; this recipe follows a version with fenugreek and red kidney beans.
Method
- 01
Soak the beans
Soak the red kidney beans overnight and drain them before you start cooking.
- 02
Prepare the herbs
Wash and dry the parsley, cilantro and scallions. Finely chop the parsley and cilantro, and use only the green parts of the scallions.
- 03
Fry the herbs
Heat 2.67 tablespoons of vegetable oil in a wide pan over medium heat. Add the parsley, cilantro, scallions and fenugreek; cook, stirring occasionally.
15 min - 04
Brown the onion and lamb
In a large pot, heat the remaining vegetable oil and cook the chopped onion until golden. Add the lamb and turmeric, and brown the meat, stirring so it does not stick.
20 min - 05
Cook the beans
Add the drained beans and water to the pot. Cover and cook over medium heat for 20 minutes.
20 min - 06
Add the herbs and lime
Stir in the fried herbs. Add the pierced dried limes and lemon juice; mix and cover the pot.
- 07
Simmer gently
Keep the pot covered over medium-low heat for about 2 hours, until the meat is tender and the stew is thick. Serve hot; it is commonly accompanied by Persian rice.
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.