Ghormeh Sabzi is a Persian classic! This hearty lamb stew is packed with herbs, giving it a multifaceted flavour.
This classic lamb stew is more than just a meal; it’s a celebration of flavors and traditions. Bursting with a medley of fresh herbs, this hearty concoction brings a symphony of tastes to your palate. From the tender lamb to the vibrant herb blend, every bite tells a story of time-honored recipes and shared moments.
- 750 g lamb leg or shoulder
- ½ beef bone marrow optional
- 150 g fresh parsley
- 150 g fresh chives
- 150 g fresh fenugreek
- 120 g red kidney beans dried or canned
- 4 dried limes
- 1 onion
- 3 garlic cloves
- 3 tbsp vegetable oil
- 1 fresh lemon optional
- 1 tsp turmeric
- ½ tsp black pepper
- salt to taste
How to Prepare the Ingredients:
- The night before: If you are using dried kidney beans, soak them the night before you want to prepare Ghormeh Sabzi. Change the water once in a while, until you start cooking them.
- Wash the fresh herbs and spread them out on a clean kitchen towel, so they can dry.
- Once completely dry, finely chop them.
- Poke the dried limes with a fork and let them soak in water.
- Finely chop the onions and garlic.
- Cut the meat into approx. 8 cm / 3” pieces.
How to Sauté the Meat and Onions:
- Sauté the meat chunks in half of the hot vegetable oil from each side until they are golden brown all around. Transfer them into a pan with lid.
- Gently fry the onions in the same oil at medium heat for about 5 minutes.
- Then add the garlic and sauté both together for a few more minutes.
- Season with turmeric and black pepper.
How to Fry the Herbs:
- Now fry the herbs in the remaining vegetable oil.
- Make sure to stir them regularly, so they don’t burn. You want to achieve a dark green colour, without burning them.
How to Cook the Stew:
- Add the onions and herbs to the pan with the meat.
- Season with salt and add freshly boiled water, so that the meat is just covered.
- Add the dried limes and let the stew simmer over low heat for at least 2 h with the lid on. Check once in a while, if more hot water needs to be added.
- If you are using dried kidney beans, boil them for 10 minutes, then add them to the stew, after it has been simmering for 1 h.
- You know your Ghormeh Sabzi is ready when the meat is nice and tender and the stew has thickened up. If you’re using canned kidney beans, add them to the stew and give it a final stir.
- Taste the Ghormeh Sabzi and add fresh lemon juice, if you’d like it to be sourer. Serve it with rice and raw red onions, if you like. Enjoy!