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.

Ghormeh Sabzi (persian Lamb Stew)

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

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
  2. Add the lamb cubes to the pot and brown on all sides.
  3. Stir in the turmeric, black pepper, and salt. Cook for a few minutes until fragrant.
  4. Add the chopped herbs and dried fenugreek leaves to the pot. Cook for 10 minutes, stirring occasionally.
  5. Pierce the dried limes with a fork and add them to the pot along with the kidney beans and water.
  6. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
  7. Check the lamb for tenderness. If it's not yet tender, continue to simmer until it's cooked through.
  8. 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