Ghormeh Sabzi

A traditional Persian herb stew made with a mixture of fresh herbs, kidney beans, and tender chunks of lamb, slow-cooked to create a rich, aromatic, and deeply flavorful dish.

Steps

1. Heat oil in a pot over medium heat and sauté the chopped onions until golden. 2. Add turmeric and lamb cubes, browning the meat on all sides. 3. Stir in the chopped herbs (parsley, cilantro, chives) and dried fenugreek leaves, cooking for about 5 minutes until fragrant. 4. Add the cooked kidney beans, pierced dried lime, salt, and pepper. 5. Pour in water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the meat is tender and flavors meld. 6. Adjust seasoning if needed and serve hot, traditionally with steamed basmati rice.

100g lamb, cubed 1/4 cup kidney beans, soaked and cooked 1/2 cup fresh parsley, chopped 1/2 cup fresh cilantro, chopped 1/2 cup fresh chives or green onions, chopped 1/4 cup dried fenugreek leaves 1 small onion, finely chopped 2 tablespoons vegetable oil 1/2 teaspoon turmeric 1/2 teaspoon salt 1/4 teaspoon black pepper 1 dried lime (limoo amani), pierced 1 cup water or lamb broth