Ghormeh Sabzi
גורמה סבזי
Iran's most beloved herb stew, deeply rooted in Persian-Jewish Shabbat tradition. Mountains of dried herbs — parsley, fenugreek, and dried limes — slow-cook with lamb and kidney beans into an intensely aromatic, almost black-green sauce. Persian Jews have made this dish for over 2,000 years.
Ingredients
- •500g lamb shoulder, cubed
- •3 cups fresh parsley, chopped
- •2 cups fresh fenugreek leaves (or 3 tbsp dried)
- •1 cup fresh chives, chopped
- •4 dried Persian limes (limu omani), pierced
- •1 can kidney beans
- •1 large onion, diced
- •3 tbsp olive oil
- •1 tsp turmeric
- •1 tsp cinnamon
- •Salt and pepper
- •Saffron-steamed rice to serve
Instructions
- 1
Fry onion in oil until golden. Add lamb, turmeric, and cinnamon; brown on all sides.
- 2
In a separate pan, fry the chopped herbs in a little oil for 20–30 minutes, stirring, until very dark and fragrant.
- 3
Add fried herbs to the lamb pot. Add dried limes and enough water to cover by 2cm.
- 4
Simmer covered for 1.5 hours until meat is very tender.
- 5
Add drained kidney beans. Simmer 30 more minutes. Season generously.
- 6
Serve over fragrant saffron rice (chelow).
Kosher notes
Meat dish. Serve with saffron rice, not dairy.
Comments (0)
No comments yet — be the first to share.