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Ghormeh sabzi: recipe illustration
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Ghormeh sabzi

Iranian national stew based on a large quantity of fresh herbs (parsley, coriander, fenugreek), red beans and dried limes, which give it a tangy, deep flavour. It's served with white rice, often at lunchtime.

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Ingredients

Ingredients

Herbes

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash all the herbs thoroughly, dry them and chop finely.
  2. Cook the red beans in water for 40 minutes, then drain.
  3. Sauté the sliced onions in the oil until golden, about 10 minutes.
  4. Add the chopped herbs and fry over medium heat for 15 to 20 minutes, stirring, until they darken slightly and lose their freshness.
  5. Stir in the lamb, turmeric and salt, then brown the meat for 5 minutes.
  6. Pour in the water, add the pierced dried limes and the beans, then simmer covered for 1 h 30 to 2 hours over low heat.
  7. Adjust the seasoning, remove the dried limes if you like, and serve with the rice.

Variations and tips

Meat-free. Replace the lamb with mushrooms or smoked tofu; the stew stays very flavourful thanks to the herbs.

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Original Ecomely recipe.