Ghormeh sabzi is considered to be the symbol of Persian cuisine. This Persian herb stew consists of lamb, red beans, and different herbs that is a very popular dish among Iranians. It could be known as one of the most prominent dishes in Iranian culinary heritage. An ancient recipe that has been passed down from parents to children and generation to generation.
For those who have tasted it, Ghormeh sabzi is hard to forget. At first, its unique aroma amazes you, and then it is time to taste the rich dark green herby gravy that is pungently sour with a bit of bitterness. It all comes together with slow-cooked lamb that will melt in the mouth and fork-tender.
Stews are a big part of Persian cuisine. Ghormeh Sabzi along with other stews such as Fesenjan and Gheimeh are an important part of Persian culinary tradition and also the most commonly cooked stews by all Iranians.
This dish is cooked with a few variations in different parts of Iran. Some people cook it by adding a little bit of tomato paste or chopped tomatoes. Another variation could be the type of beans. Ghormeh Sabzi is often cooked with red kidney beans, but could also be cooked with pinto beans or even black-eyed peas. Some families might also add dill and spinach to the stew.
- 700 grams Lamb with bone or 500 grams boneless lamb (cut it in two-inch pieces)
- 1 can Red kidney beans
- 1 Large yellow onion Finely chopped
- 2 bunches Parsley
- 2 bunches Chives
- 1 bunch Coriander
- 1 small bunch of fresh fenugreek or 2 tbsp of dried fenugreek (too much of it will make the stew bitter)
- 3 Dried lime or squeeze a fresh lime inside the stew
- 1 tsp Turmeric
- 1 tbsp dried tomato powder or 1/2 tablespoon tomato paste
- Vegetable oil