2 hrs 30 mins
2 hrs 50 mins
Ghormeh sabzi is a delicious tangy and citrusy herb and meat stew, served over Persian steamed rice, and often considered the national dish of Iran.
Course: Main Course
Servings: 6 people
2 lb lamb or beef stew meat , cubed 1 cup red kidney beans ,soaked overnight 1 onion , finely chopped 4 bunches parsley 1 bunch cilantro 4 scallions (green stems only) 1 tablespoon dried fenugreek (or 1 bunch fresh fenugreek) 4 dried black limes (limoo amani) , or 4 tablespoons lemon juice 1 tablespoon turmeric Vegetable oil Salt Pepper
Wash the herbs in a large bowl, then dry and chop finely. In a large skillet, heat 4 tablespoons vegetable oil over medium heat and sauté the fresh herbs for about 15 minutes, while stirring occasionally. Set aside. In a large pot, sauté the chopped onions in 2 tablespoons of oil for about 10 minutes, until golden brown. Add the meat, turmeric, salt, pepper to the onions and fry for about 6 to 8 minutes. Add the soaked dried beans, the fried herbs and the black limes. Cover with water and bring to a boil on high heat. Then, lower the heat, cover and simmer on low to medium heat for about 2 hours. Taste and add salt or pepper if needed. Add water and continue to simmer if the meat is not tender enough. Serve over Persian steamed rice.