Iranian Ghormeh Sabzi Recipe
Ghormeh Sabzi is a classic Iranian stew made with herbs and meat. Although recipes may vary slightly, it typically includes parsley, fenugreek, cilantro, dried Persian lime, onion, kidney beans, and meat. The herbs are cooked separately from the beans and meat, and towards the end of cooking, all the ingredients are combined. Ghormeh Sabzi is traditionally served with rice.
Ingredients
- Vegetable oil – 5 tbsp
- White onion, finely chopped – 1
- Garlic cloves, finely chopped – 4
- Ground turmeric – 1 tsp
- Boneless lamb cut into small cubes – 1 lb
- Water – 2 ½ cups
- Dried Persian limes (limoo amani) – 4
- Flat leaf parsley – 5
- Cilantro – 3 ½ cups
- Chives – 3 ½ cups
- Fresh fenugreek – 1 cup
- Tomato paste – 1 tsp
- Red kidney beans, drained and rinsed – 1 14.5 oz can
- Salt and pepper – to taste
Instructions
- Heat 2 tablespoons of the oil in a large pan and cook the onion and garlic over medium – high heat for 10 minutes, until golden. Add the turmeric and stir for 30 seconds until the onions are well coated. Add the meat, season with salt and pepper and cook for about 10 minutes, until browned.
- Add the water and limes. Bring to a boil and skim off any foam on the surface. Lower the heat, cover and simmer for 1 ½ hours
- While the meat is cooking, wash, dry and chop the herbs.
- Heat the remaining 3 tablespoons oil in a large pan and stir fry the herbs for 5-7 minutes until wilted. All the herbs and the tomato paste to the meat and simmer for 30 minutes. Add the beans and simmer for a final 30 minutes.
- Taste and adjust the seasoning and remove the dried limes if using them. Serve on plain white rice.
Nutrition
Calories: 819kcalCarbohydrates: 63gProtein: 50gFat: 45gSaturated Fat: 12gCholesterol: 110mgSodium: 459mgFiber: 21gSugar: 8g
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