Name: Ghormeh sabzi
Yield: 4-6
Cuisine: Iran
Ingredients: 1 lb (450 g) lamb or beef stew meat, cubed; 1 large onion, chopped; 2 cups chopped parsley; 1 cup chopped cilantro; 1 cup chopped scallion greens or leeks; 2 tbsp dried fenugreek leaves; 1 can (15 oz) red kidney beans, drained; 3 dried limes, pierced; 1 tsp turmeric; 3 tbsp oil; Salt and black pepper; 2 cups hot water

Where it comes from

Ghormeh sabzi is a classic of home cooking across Iran and is often called one of its national dishes. The long sauteing of the herbs gives it a dark, savory depth, and it is shared widely across Persian-speaking communities.

Explore the cuisine of Iran.

Recipe

Make Ghormeh sabzi at home

Serves 4-6Time 2 hours 30 minutes

Ingredients

1 lb (450 g) lamb or beef stew meat, cubed
1 large onion, chopped
2 cups chopped parsley
1 cup chopped cilantro
1 cup chopped scallion greens or leeks
2 tbsp dried fenugreek leaves
1 can (15 oz) red kidney beans, drained
3 dried limes, pierced
1 tsp turmeric
3 tbsp oil
Salt and black pepper
2 cups hot water

How it's made

Brown the onion in oil until golden, add turmeric, then the meat, and cook until browned on all sides.
Add 2 cups hot water, salt and pepper, cover and simmer 45 minutes until the meat is nearly tender.
Meanwhile saute the parsley, cilantro and scallions in oil over medium heat for 20 to 25 minutes until very dark green and fragrant.
Crumble in the dried fenugreek and stir for 1 minute.
Add the herbs, beans and pierced dried limes to the meat.
Simmer gently, partly covered, 45 to 60 minutes until the meat is soft and the oil rises to the top.
Taste and adjust salt; add a little lemon juice if you want more tang.
Serve over steamed basmati rice.

Variations

Ghormeh sabzi with chicken: use bone-in chicken and shorten the simmering time.
Vegetarian version: replace meat with extra beans and mushrooms.
Gilaki style: add crushed walnuts and extra herbs.

Cook’s tip: Do not rush the herb saute; the dark, almost toasted color is what gives the stew its flavor. Pierce dried limes so they release their tang.