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
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.
we served ghorme sabzi in gilaneh persian resturant