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Ghormeh Sabzi
Iran
The dish of Iranian identity. Every Iranian family argues about the correct herb ratio.
Iran's national dish — a deeply aromatic herb stew of dried fenugreek, parsley, chives and spinach with kidney beans and lamb, slow-cooked for hours. The smell of an Iranian home.
Prep
30 mins
Cook
180 mins
Difficulty
Hard
Calories
485 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
600glamb shoulder, cubed
400gmixed fresh herbs: parsley, fenugreek, chives, spinach
200gkidney beans, cooked
4dried limes, pierced
1onion, diced
1 tspturmeric
4 tbspoil
Method
1
Fry herbs in oil until dark green and very fragrant, about 20 minutes.
2
Brown lamb with onion and turmeric. Add fried herbs, beans and dried limes.
3
Add water to cover. Simmer 2.5-3 hours until very thick.
Chef's Tip
Fry the herbs until genuinely dark — this is the most important step and cannot be rushed.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.