Imagine a lamb stew where the vegetables are a mountain of herbs fried until almost black-green, with kidney beans and a sour kick from dried limes. That is ghormeh sabzi, a Persian classic served over rice, and luckily it only improves as it sits.
Fry the herbs slowly, 20 to 25 minutes, until they are dark and smell toasted. Cut that short and the stew tastes raw and grassy. Dried fenugreek and dried limes come from Middle Eastern markets or online. Poke holes in the limes first, or they can turn the stew bitter.
Tips for Making Ghormeh Sabzi
Use a wide skillet for the herbs. A crowded pan steams the herbs instead of frying them. Medium-low heat, stirring often, until they go dark green-brown. Black and bitter means they burned.
Measure the fenugreek. 2 tablespoons of dried leaves is the limit for this pot. More turns the whole stew bitter.
Brown the onions properly. The lamb and onions are the base. Cook the onions until golden, 8 minutes, before the meat goes in.
Fish out the dried limes when it tastes right. They keep souring the stew the longer they sit. Taste after the first hour.
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Ghormeh Sabzi: Persian Herb Stew with Lamb and Dried Limes
- Total Time: 3 hours
- Yield: Serves 6
Description
Imagine a lamb stew where the vegetables are a mountain of herbs fried until almost black-green, with kidney beans and a sour kick from dried limes. That is ghormeh sabzi, a Persian classic served over rice, and luckily it only improves as it sits.
Ingredients
- 1 1/2 lb (700 g) lamb shoulder or beef chuck, cut into 1 1/2-inch cubes
- 6 tbsp neutral oil, divided
- 2 yellow onions, chopped
- 1 tsp ground turmeric
- 4 cups (1 L) water
- 2 large bunches parsley, finely chopped (about 4 cups)
- 1 large bunch cilantro, finely chopped (about 2 cups)
- 1 bunch scallions, finely chopped
- 2 tbsp dried fenugreek leaves
- 1 can (15 oz / 425 g) red kidney beans, drained
- 4 dried limes, each pierced a few times with a fork
- Salt and black pepper, to taste
- Cooked basmati rice, for serving
Instructions
Heat 2 tbsp of the oil in a large pot over medium heat. Cook the onions for 8 minutes until golden. Add the lamb and turmeric and brown the meat for 8 minutes.
Add the water, cover, and simmer for 45 minutes.
While the lamb cooks, heat the remaining 4 tbsp oil in a wide skillet over medium-low heat. Add the parsley, cilantro and scallions and fry, stirring often, for 20 to 25 minutes, until the herbs are dark green and smell toasted. Stir in the fenugreek leaves for the last 2 minutes.
Add the fried herbs to the pot with the kidney beans and dried limes. Cover and simmer for 1 hour 15 minutes, until the lamb is very tender and the oil rises to the top.
Season with salt and pepper. Remove the dried limes before serving, or warn your guests. Serve over rice.
Notes
- Dried limes and dried fenugreek leaves are sold at Middle Eastern markets and online.
- Keeps 4 days in the fridge and 3 months in the freezer, and tastes better the next day.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Recipes
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Fat: 35 g
- Carbohydrates: 13 g
- Protein: 22 g
Frequently Asked Questions
Why is my ghormeh sabzi bitter?
Too much fenugreek is the usual cause, or herbs that burned in the skillet. A spoonful of tomato paste, or more time simmering, can round it off.
Why is my ghormeh sabzi watery or too sour?
Simmer it uncovered for the last 30 minutes. The herbs should cook down until a layer of oil rises to the top. If it is too sour, remove the dried limes without pressing them, and cook a little longer.
Can I make ghormeh sabzi with frozen or dried herbs?
Yes. Persian markets sell frozen chopped sabzi. Thaw it, squeeze out the water, and fry it just as written. If you use a dried herb mix, use about one quarter of the volume of fresh herbs.
What can I use if I can't find dried limes?
Stir in 2 tablespoons of lime juice and 1 teaspoon of lime zest for the last 15 minutes. It gives you a brighter sourness and less of the earthy, musty depth that dried limes bring.
What is the difference between ghormeh sabzi and gheymeh?
Gheymeh is another Persian stew, built on yellow split peas and tomato and topped with fried potatoes. It has no fresh herbs and tastes nothing like the green, tangy ghormeh sabzi.
