Ghormeh Sabzi Polo for Two

A classic Iranian dish combining fragrant herbed lamb stew (Ghormeh Sabzi) with perfectly steamed basmati rice infused with sautéed herbs. This recipe serves two and includes detailed instructions, substitutions, and tips for authentic flavor and texture.

Steps

1. Ghormeh Sabzi Preparation:
2. Soak kidney beans overnight if using dried. Drain and rinse.
3. Heat 1 tbsp oil in a pot over medium heat. Add chopped onions and sauté for 5 minutes until translucent.
4. Add turmeric and lamb cubes, sauté for 5-7 minutes until browned.
5. Add soaked kidney beans and 300 ml water. Bring to a boil, then reduce heat to low.
6. Pierce dried lime with a fork and add to pot (or add lemon juice).
7. Cover and simmer gently for 1.5 hours, stirring occasionally.
8. Herbs Preparation and Frying:
9. While stew simmers, rinse and finely chop parsley, cilantro, chives, and fenugreek.
10. Heat 1 tbsp oil in a frying pan over medium heat. Add chopped herbs.
11. Fry herbs for 7-10 minutes, stirring frequently to avoid burning, until fragrant and dark green but not blackened.
12. Add fried herbs to the stew, stir well, and simmer uncovered for an additional 30 minutes.
13. Rice Preparation:
14. Rinse basmati rice 3-4 times until water runs clear.
15. Soak rice in salted water for 30 minutes.
16. Bring a large pot of water to boil. Add soaked rice and cook for 5-7 minutes until rice is soft on the outside but still firm inside.
17. Drain rice in a fine sieve.
18. In a pot, heat 1 tbsp oil or butter, add half of the chopped herbs and mix gently.
19. Layer half of the rice over the herbs, then sprinkle remaining herbs on top, finishing with remaining rice.
20. Using the handle of a spoon, make 4-5 holes in the rice to allow steam to escape.
21. Cover pot with a clean kitchen towel and lid tightly.
22. Steam rice on low heat for 30-40 minutes (dum cooking).
23. Serving and Storage:
24. Serve Ghormeh Sabzi stew alongside herb-infused rice.
25. Garnish with fresh herbs or fried onions if desired.
26. Recommend serving with yogurt or torshi (pickled vegetables).
27. Leftover stew can be refrigerated in an airtight container for up to 3 days.
28. Reheat stew gently on the stove with a splash of water.
29. Leftover rice should be stored in a sealed container and reheated with a sprinkle of water in the microwave or steamed to retain moisture.

Frequently asked questions