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Ghormeh Sabzi

Description: A rich and aromatic Persian herb stew made with tender lamb (or beef), fresh herbs, kidney beans, and dried limes.Find The Recipe Here!

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Key Ingredients:

  • Fresh herbs (parsley, cilantro, fenugreek, chives)

  • Lamb (or beef) cut into cubes

  • Kidney beans (or black-eyed peas)

  • Dried limes (limoo omani)

  • Onion

  • Garlic

  • Turmeric, cinnamon, and other spices

  • Olive oil or vegetable oil

  • Salt and pepper

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Flavor Profile: Savory, earthy, and tangy with a rich, meaty base and a fragrant, herbal taste from the fresh herbs. The dried limes add a unique, sour depth that balances the richness of the dish, making it hearty and comforting.

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Ingredients:

  • 200g lamb (or beef), cut into small cubes

  • 1/2 cup kidney beans (or black-eyed peas), soaked overnight

  • 1/2 medium onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons olive oil or vegetable oil

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon ground cinnamon

  • 1 dried lime (limoo omani), pierced with a fork

  • 2 cups fresh herbs (parsley, cilantro, fenugreek, and chives), chopped

  • 1/2 cup spinach (optional for extra greens)

  • Salt and pepper, to taste

  • 3 cups water or beef/chicken broth

  • Steamed basmati rice (for serving)

Instructions:

  1. Prepare the Beans: Drain and rinse the soaked kidney beans. Set aside.

  2. Cook the Meat: In a medium pot, heat 1 tablespoon of oil over medium heat. Add the chopped onion and garlic and sauté until soft and fragrant. Add the lamb cubes, turmeric, cinnamon, salt, and pepper, and cook until the meat is browned on all sides.

  3. Add the Beans and Herbs: Add the soaked kidney beans to the pot, followed by the chopped herbs (parsley, cilantro, fenugreek, chives) and spinach. Stir everything together to combine.

  4. Simmer the Stew: Pour in the water or broth and add the dried lime. Bring to a boil, then lower the heat to a simmer. Cover and cook for about 1.5–2 hours, or until the meat is tender and the flavors have melded together. Stir occasionally, and add more water if necessary to keep the stew from drying out.

  5. Adjust Seasoning: Taste the stew and adjust seasoning with salt, pepper, or a bit more turmeric as needed.

  6. Serve: Serve the Ghormeh Sabzi hot with steamed basmati rice.

Enjoy this comforting and flavorful Persian stew!

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