Ghormeh Sabzi is a classic Persian herb stew made with a blend of fresh herbs, tender lamb, kidney beans, and dried limes, offering a rich, tangy, and deeply savory flavor.
1. In a pot, heat vegetable oil over medium heat and sauté the chopped onions until golden. 2. Add the lamb cubes and turmeric powder, stir until the meat changes color. 3. Drain kidney beans and add them to the pot. 4. Pour in water and add the pierced dried lime; bring to a boil, then reduce heat and simmer for 45 minutes. 5. In a separate pan, lightly fry chopped herbs with a little oil until fragrant (about 5 minutes). 6. Add the fried herbs to the stew, season with salt and pepper, and simmer for another 30-40 minutes until the meat and beans are tender. 7. Remove dried lime before serving. 8. Serve hot with steamed basmati rice.
100g lamb meat (cubed) 20g kidney beans (soaked overnight) 30g fresh parsley (chopped) 30g fresh cilantro (chopped) 20g fresh chives or green onions (chopped) 10g fresh fenugreek leaves (or 1 teaspoon dried fenugreek) 1 small onion (finely chopped) 1 dried lime (pierced with a fork) 1 tablespoon vegetable oil 1/2 teaspoon turmeric powder Salt and black pepper to taste 300ml water
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