andrejthechef
InternationalStewDinnerGluten-freeDairy-free

Ghormeh Sabzi

Iran’s beloved herb stew: mountains of fried greens, lamb, kidney beans and dried limes, dark and deep, over saffron rice.

prep
40 min
cook
2 h 30 min
total
3 h 10 min
serves
6
level
medium
Ghormeh Sabzi, a classic from Iran.

Ghormeh sabzi is routinely voted Iran’s favorite dish, and it is a stew where herbs are the main ingredient: parsley, cilantro and chives by the bunch, fried down slowly until dark, with dried fenugreek leaves providing the flavor nothing else has.

The second signature is limoo amani, whole dried limes, pierced and simmered in, giving the stew its brooding sour depth. Persian grocers sell frozen chopped sabzi mix, and using it is completely respectable.

Ghormeh Sabzi is one of the world's classic dishes from 67 countries.

method

  1. Fry the chopped herbs and fenugreek in half the oil over medium heat, stirring, for 15 to 20 minutes until dark green, fragrant and reduced. Dark, not burnt; this is the flavor of the dish.

  2. In a pot, brown the onion in the remaining oil, add the turmeric, then brown the meat.

  3. Add the fried herbs, the pierced dried limes and water to cover. Simmer, covered, for 1.5 hours.

  4. Add the kidney beans and simmer 30 minutes more, pressing a lime against the pot to release its sour.

  5. Season, rest 15 minutes, and serve over saffron rice.

chef's tips

  • Under-fried herbs make grassy stew; the long, dark fry is where ghormeh sabzi lives.
  • Dried fenugreek and dried limes cannot be substituted; both keep for years, so stock them.
  • Like every stew in its family, finer on day two.