Ghormeh Sabzi (Persian Herb Stew)
A fragrant stew of herbs, kidney beans and tender lamb, simmered with dried limes for a tangy depth, perfect with saffron rice.
- Prep
- 30 min
- Cook
- 2 hr
- Total
- 2 hr 30 min
- Serves
- 4
- Difficulty
- Medium
Method
-
Step 1 of 5
Heat the oil in a large pot over medium heat and sauté the onion until translucent, about 5 minutes.
-
Step 2 of 5
Add the lamb cubes and turmeric, browning the meat on all sides, roughly 8 minutes.
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Step 3 of 5
Stir in the chopped herbs and fenugreek, cooking briefly until fragrant, about 2 minutes.
-
Step 4 of 5
Drain the soaked beans and add them together with enough water to cover the stew by 2 cm; bring to a boil then reduce to a gentle simmer.
-
Step 5 of 5
Add the pierced dried limes, season with salt and pepper, and simmer uncovered for 1½–2 hours, stirring occasionally, until the meat is tender and the sauce thickens.
Notes from the kitchen
If fresh fenugreek is unavailable, substitute with 2 tsp dried fenugreek leaves; rehydrate in warm water before adding. Leftovers taste richer after a day; store in the fridge for up to 3 days.
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