Ghormeh Sabzi
User Reviews
4.9
28 reviews
Excellent
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 50 mins
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Servings
6 people
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Course
Main Course
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Cuisine
Middle Eastern, Persian
Ghormeh Sabzi
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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.
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Ingredients
- 2 lb lamb stew meat cubed, or beef stew meat
- 1 cup red kidney beans ,soaked overnight
- 1 onion , finely chopped
- 4 bunches parsley
- 1 bunch cilantro
- 4 scallions (green stems only)
- 1 tablespoon fenugreek or 1 bunch fresh fenugreek, dried
- 4 dried black limes or 4 tablespoons lemon juice, aka limoo amani
- 1 tablespoon Turmeric
- vegetable oil
- salt
- black pepper
Equipment
- Dutch oven
Instructions
- 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 Dutch oven or 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
28 reviews
Excellent
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