Ghormeh Sabzi - Persian Herb Stew
Ghormeh Sabzi is among the most essential Persian recipes. It is often considered to be the national dish of Iran and its rich, aromatic flavor is celebrated in Persian communities around the world. Consisting of flavorful herbs and lamb, ghormeh sabzi is a cornerstone of Persian cuisine.
- Prep time
- 20 min
- Cook time
- 2 hr 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup dry kidney beans (See the notes for using canned beans)
- 4 bunches parsley
- 3 bunches cilantro
- 2 bunches chives
- 1 bunch fenugreek or 1 tbsp dry fenugreek leaves
- 1/3 cup vegetable oil + 3 tbsp vegetable oil
- 1 yellow onion (diced)
- 1.5 lb beef or lamb (cubed)
- 1 tsp turmeric
- 4-5 cups water
- 4-5 Persian dried limes (Limoo amani)
- Salt and pepper to taste
Instructions
- 1
Soak kidney beans in a bowl of water for 2-3 hours.
- 2
Wash parsley, cilantro, chives and fenugreek. Pat dry and chop very finely.
- 3
Heat a dry pan on low heat and saute the herbs for about 10 minutes until they dry out a bit. Add 1/3 cup vegetable oil and saute for 15 more minutes on low heat. Set aside.
- 4
Heat 3 tbsp vegetable oil in a large pot over medium heat. Saute onion until translucent.
- 5
Add cubed beef or lamb and turmeric, Saute until the color is light brown.
- 6
Add 4-5 cups of water and bring to boil, then turn the heat to medium-low so it simmers lightly.
- 7
Rinse kidney beans and add it to the stew.
- 8
Cover and cook for 30 minutes.
- 9
Add sauteed herbs and cover. Cook for 1 - 1 1/2 hour on low heat.
- 10
Poke Persian dried limes with a fork and add them to the stew. Season with salt and pepper and cook for another 15 minutes.
- 11
Serve with Persian Steamed White Rice