Persian 120 min

Ghormeh Sabzi (Persian Herb Stew)

Name: Ghormeh Sabzi (Persian Herb Stew)
Total time: 120 min
Yield: 2 servings
Cuisine: Persian
Ingredients: 1 lb lamb or beef stew meat, cubed; 2 cups fresh parsley, finely chopped; 1 cup fresh cilantro, finely chopped; 1/2 cup fresh chives or green onion tops, chopped; 1/2 cup fenugreek leaves (fresh or dried); 1 can (15 oz) kidney beans, drained; 3 dried limes (limoo amani), pierced; 2 tbsp vegetable oil; 1 medium onion, diced; 1 tsp turmeric; 2 tbsp lime juice; Salt and pepper to taste

StewHerbsPersian

Ingredientsfor 2

380

Cal

30g

Protein

22g

Carbs

18g

Fat

11 lb lamb or beef stew meat, cubed
22 cups fresh parsley, finely chopped
31 cup fresh cilantro, finely chopped
41/2 cup fresh chives or green onion tops, chopped
51/2 cup fenugreek leaves (fresh or dried)
61 can (15 oz) kidney beans, drained
73 dried limes (limoo amani), pierced
82 tbsp vegetable oil
91 medium onion, diced
101 tsp turmeric
112 tbsp lime juice
12Salt and pepper to taste

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Instructions

1
Sauté all chopped herbs in 1 tbsp oil over medium heat for 15-20 minutes until dark green and fragrant. This is critical — undercooked herbs taste grassy.
2
In a separate pot, heat remaining oil. Brown meat cubes on all sides, about 5 minutes total.
3
Add diced onion and cook until golden, 5 minutes. Add turmeric and stir.
4
Add sautéed herbs, kidney beans, dried limes, and enough water to cover by 1 inch.
5
Bring to a boil, then reduce to a very low simmer. Cover and cook for 1.5-2 hours until meat is very tender.
6
Add lime juice in the last 15 minutes. The stew should be dark, thick, and intensely herbal.
7
Serve over fluffy basmati rice (chelow). Ghormeh sabzi is considered Iran's national dish — it should taste deeply savory, herbal, and slightly tangy.