Ghormeh Sabzi (persian Lamb Stew)
Ghormeh Sabzi is a classic Persian stew that is rich in flavor and history. This aromatic dish is made with a combination of herbs, lamb, and kidney beans, creating a hearty and comforting meal.
Ingredients
- 1 lb lamb, cut into cubes
- 1 large onion, finely chopped
- 3 cups mixed herbs (parsley, cilantro, and green onions), finely chopped
- 1/2 cup dried fenugreek leaves
- 1 can kidney beans, drained and rinsed
- 2 dried limes
- 1 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- Salt to taste
- 3 tablespoons olive oil
- 2 cups water
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
- Add the lamb cubes to the pot and brown on all sides.
- Stir in the turmeric, black pepper, and salt. Cook for a few minutes until fragrant.
- Add the chopped herbs and dried fenugreek leaves to the pot. Cook for 10 minutes, stirring occasionally.
- Pierce the dried limes with a fork and add them to the pot along with the kidney beans and water.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
- Check the lamb for tenderness. If it's not yet tender, continue to simmer until it's cooked through.
- Adjust the seasoning if needed and serve the Ghormeh Sabzi hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot Cutting board Knife Measuring spoons Can opener Fork
Tools
Stovetop
Serving suggestions
Ghormeh Sabzi is traditionally served with steamed basmati rice and a side of tangy yogurt.
Tips & tricks
For an extra depth of flavor, you can add a splash of pomegranate molasses to the stew during the cooking process.
Cost
$20