Ghormeh Sabzi
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The Tale of Ghormeh Sabzi
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Widely considered Iran's national dish, ghormeh sabzi—an herb stew with dried lime and kidney beans—reflects Persian cuisine's deep reliance on fresh herbs, a hallmark going back centuries. It's beloved across Iranian households as everyday home cooking rather than a formal court dish.
Ingredients
Scale:· 6 servings
- 2 lbs lamb or beef stew meat, cubed
- 4 cups mixed fresh herbs (parsley, cilantro, chives), finely chopped
- 1 cup dried fenugreek leaves or fresh, chopped
- 1 onion, chopped
- 1 tsp turmeric
- 4-5 dried limes (limoo amani), pierced
- 1 cup red kidney beans, cooked
- 3 tbsp oil
- Salt and pepper, to taste
Instructions
- 1Sauté onion in oil until golden, add turmeric and meat, and brown on all sides.
- 2Add water to cover and simmer 45 minutes until the meat begins to tenderize.
- 3In a separate pan, fry the chopped herbs and fenugreek in oil until dark green and fragrant, about 15 minutes.
- 4Add the fried herbs, dried limes, and kidney beans to the meat.
- 5Simmer another 30-40 minutes until the meat is very tender and the sauce is thick and dark green.
- 6Season with salt and pepper, gently piercing the dried limes to release more flavor.
- 7Serve hot with steamed basmati rice.
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