ghormeh sabzi

Iran's beloved herb stew with lamb, kidney beans and dried lime.

Ingredients

• 700 g Lamb
• 2 cups Parsley
• 1 cup Coriander
• ¼ cup Fenugreek leaves
• 6 Spring onions
• 1 cup Kidney beans
• 4 Dried lime (loomi)
• 1 Onion
• 1 tsp Turmeric
• 4 tbsp Oil
• 2 tsp Salt
• 5 cups Water

Method

1. Fry the herbs — Chop the herbs very finely and fry them slowly in oil for 15 minutes until dark green and fragrant — this is the soul of the dish.
2. Brown the lamb — In another pot cook the onion with turmeric, then brown the lamb.
3. Combine — Add the fried herbs, soaked beans, pierced dried limes, salt and water.
4. Simmer long — Cover and simmer gently for 2 hours until the lamb is tender and the stew is dark.
5. Ghormeh Sabzi is ready — Taste for salt and sourness and serve with steamed rice.

More Iran recipes

• Chelo Kabab Koobideh
• Fesenjan