Print

Flavorful Ghormeh Sabzi Recipe Easy Persian Herb Stew with Tender Lamb

Ghormeh Sabzi Recipe - featured image
Print Recipe

A comforting Persian herb stew featuring tender lamb, fragrant herbs, and tangy dried limes, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 lbs lamb shoulder or stew meat, cut into 1-inch cubes
  • 2 cups fresh parsley, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • 3 tablespoons dried fenugreek leaves (Shanbalileh)
  • 1 medium yellow onion, finely chopped
  • 1 cup cooked or canned kidney beans
  • 2–3 whole dried limes (limoo amani), pierced with a fork
  • 3 garlic cloves, minced
  • 3 tablespoons vegetable oil or olive oil
  • 1 teaspoon turmeric powder
  • Salt and black pepper to taste
  • 4 cups water or beef broth

Instructions

  1. Wash parsley and cilantro thoroughly. Chop finely until you have about 3 cups combined (about 90 g). Set aside.
  2. Heat 2 tablespoons of oil in a large heavy-bottomed pot over medium heat. Add the chopped herbs and dried fenugreek leaves. Stir frequently for about 10 minutes until the herbs darken slightly and become fragrant. Be careful not to burn them.
  3. Transfer the fried herbs to a bowl and set aside.
  4. In the same pot, add remaining 1 tablespoon oil. Add chopped onion and sauté until golden, about 5-7 minutes. Add minced garlic and turmeric powder, cooking another minute until fragrant.
  5. Add lamb cubes to the pot. Stir to brown the meat on all sides for about 8 minutes.
  6. Return the fried herb mixture to the pot with the lamb and onions.
  7. Pierce each dried lime with a fork a few times and drop them into the pot.
  8. Add about 4 cups (1 liter) of water or beef broth to cover the ingredients. Season with salt and pepper.
  9. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally.
  10. About 20 minutes before the end of cooking, stir in cooked kidney beans.
  11. Taste and adjust salt and pepper as needed. If the stew is too thick, add a bit more water or broth. If too watery, remove lid and simmer uncovered for a few minutes.

Notes

Frying the herbs first releases their oils and enhances flavor. Pierce dried limes before adding to release their aroma. Brown lamb well without overcrowding the pot. Add kidney beans late to avoid mushiness. The stew tastes better the next day. For thicker stew, simmer uncovered at the end. Can be adapted for slow cooker.

Nutrition

Keywords: Ghormeh Sabzi, Persian stew, lamb stew, herb stew, dried limes, kidney beans, fenugreek, traditional Persian recipe

Find it online: https://jodierecipes.com/flavorful-ghormeh-sabzi-recipe-easy-persian-herb-stew-with-tender-lamb/