Ghormeh SabziPersian Herb and Lamb Stew

Name: Ghormeh Sabzi (Persian Herb and Lamb Stew)
Prep time: 8 h 30 min
Cook time: 2 h 30 min
Total time: 11 h
Yield: 4
Cuisine: Iran
Ingredients: 800 g Lamb Shoulder (cut into large cubes); 200 g Onion (finely chopped); 15 g Garlic (crushed); 60 g Fresh Parsley (finely chopped); 60 g Fresh Coriander (finely chopped); 30 g Chive (finely chopped); 100 g Spinach (finely chopped); 15 g Fenugreek Leaf (finely chopped); 250 g Red Kidney Bean (soaked overnight and drained); 1500 ml Water; 4 pcs Dried Lime (pierced); 6 g Turmeric Powder; 2 g Black Pepper; 12 g Salt; 35 ml Vegetable Oil; 25 ml Vegetable Oil; 1400 ml Water

Ghormeh sabzi is an Iranian herb stew prepared in several variations. This version combines lamb, fried herbs, red kidney beans, and dried lime.

Prep

8h 30m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

822kcal

Calories

42g

Protein

61g

Fat

27g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

800g
Lamb Shoulder (cut into large cubes)
200g
Onion (finely chopped)
15g
Garlic (crushed)

Herbs

60g
Fresh Parsley (finely chopped)
60g
Fresh Coriander (finely chopped)
30g
Chive (finely chopped)
100g
Spinach (finely chopped)
15g
Fenugreek Leaf (finely chopped)

Beans

250g
Red Kidney Bean (soaked overnight and drained)
1.5l
Water

Stew

4pcs
Dried Lime (pierced)
6g
Turmeric Powder
2g
Black Pepper
12g
Salt

Herbs

35ml
Vegetable Oil

Stew

25ml
Vegetable Oil
1.4l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Heat the vegetable oil in a wide pan over medium heat. Add the fresh parsley, fresh coriander, chive, spinach, and fenugreek leaf and cook slowly until darkened and lightly fried.
02
Cover the red kidney beans with the water and bring to a full rolling boil. Boil for 30 minutes, then drain.
03
Heat the vegetable oil in a heavy pot over medium heat. Add the onion and cook until deep golden, then stir in the garlic and turmeric powder.
04
Add the lamb shoulder and brown it lightly. Stir in the fried herbs, boiled red kidney beans, dried limes, black pepper, and water.
05
Bring to a boil, then reduce to a gentle simmer. Cover partially and cook until the lamb shoulder and beans are completely tender and the stew is thick and glossy.
06
Season with the salt, simmer for 10 minutes more, and rest off the heat for 10 minutes before serving.

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