Ghormeh Sabzi

Name: Ghormeh Sabzi
Prep time: 510 min
Cook time: 185 min
Total time: 695 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 150 g dried red kidney beans (soaked overnight); 700 g boneless lamb shoulder (cut into 3 cm cubes); 2 whole onions (finely chopped); 1 tsp ground turmeric; 2 bunches flat-leaf parsley (about 300 g, leaves and tender stems); 1 bunch fresh coriander (about 100 g); 1 bunch chives or green onion tops (about 150 g); 3 tbsp dried fenugreek leaves (or 50 g fresh fenugreek, chopped); 5 whole dried limes (limoo amani); 6 tbsp vegetable oil (divided); 1.5 l water; 1 tsp freshly ground black pepper; salt (to taste); cooked chelow rice (to serve)

Serves 6 · 695 min · Persian

Ingredients

150 g dried red kidney beans
700 g boneless lamb shoulder
2 onions
1 tsp ground turmeric
2 bunches flat-leaf parsley
1 bunch fresh coriander
1 bunch chives or green onion tops
3 tbsp dried fenugreek leaves
5 dried limes (limoo amani)
6 tbsp vegetable oil
1.5 L water
1 tsp freshly ground black pepper
to taste salt
to taste cooked chelow rice

Method

01
Soak the beans Rinse the kidney beans, cover them with plenty of cold water and leave them to soak for at least eight hours or overnight.
02
Chop the herbs Wash the parsley, coriander and chives, dry them very well, then chop them finely by hand.
03
Fry the onions Heat three tablespoons of oil in a heavy pot over medium heat and fry the chopped onions, stirring often, until soft and golden.
04
Brown the lamb Add the lamb, turmeric and black pepper to the onions and cook, turning the pieces, until the meat is browned on all sides.
05
Simmer meat and beans Drain the soaked beans, add them to the pot with one and a half litres of water, bring to a boil, then cover and simmer gently on low heat for one hour.
06
Fry the herbs While the meat simmers, heat the remaining three tablespoons of oil in a wide frying pan over medium heat and fry the chopped herbs, stirring often, until they shrink and turn a deep dark green. Stir in the dried fenugreek for the last two minutes.
07
Prepare the dried limes Pierce each dried lime two or three times with a knife tip and soak them in a bowl of hot water while the herbs fry.
08
Combine and slow-simmer Stir the fried herbs and the drained dried limes into the pot, cover, and simmer on low heat for one and a half hours, stirring now and then, until the lamb is very tender and the stew is thick.
09
Season and rest Taste and add salt, pressing one of the limes against the side of the pot if you want more sourness, then turn off the heat and let the stew rest.
10
Serve over rice Ladle the stew over plates of chelow rice, with the soft limes on top for anyone who likes to squeeze them.

Method

Soak the beans

Rinse the kidney beans, cover them with plenty of cold water and leave them to soak for at least eight hours or overnight.

If you use canned kidney beans instead, skip the soak and stir them in for only the last thirty minutes of cooking so they do not fall apart.

Soak the beans · 480 min

Chop the herbs

Wash the parsley, coriander and chives, dry them very well, then chop them finely by hand.

Wet herbs steam instead of fry, so spin or pat them completely dry before chopping.

Fry the onions

Heat three tablespoons of oil in a heavy pot over medium heat and fry the chopped onions, stirring often, until soft and golden.

Fry the onions · 15 min

Brown the lamb

Add the lamb, turmeric and black pepper to the onions and cook, turning the pieces, until the meat is browned on all sides.

Brown the lamb · 10 min

Simmer meat and beans

Drain the soaked beans, add them to the pot with one and a half litres of water, bring to a boil, then cover and simmer gently on low heat for one hour.

Skim off any grey foam in the first few minutes for a cleaner stew.

Simmer meat and beans · 60 min

Fry the herbs

While the meat simmers, heat the remaining three tablespoons of oil in a wide frying pan over medium heat and fry the chopped herbs, stirring often, until they shrink and turn a deep dark green. Stir in the dried fenugreek for the last two minutes.

Frying the herbs is what gives ghormeh sabzi its flavour, but burnt herbs and fenugreek turn bitter. Keep the heat moderate and stop when they are dark green and fragrant, not black.

Fry the herbs · 20 min

Prepare the dried limes

Pierce each dried lime two or three times with a knife tip and soak them in a bowl of hot water while the herbs fry.

If you cannot find dried limes, leave them out and stir in the juice of two lemons at the end instead.

Prepare the dried limes · 10 min

Combine and slow-simmer

Stir the fried herbs and the drained dried limes into the pot, cover, and simmer on low heat for one and a half hours, stirring now and then, until the lamb is very tender and the stew is thick.

Add a splash of hot water if it gets too thick. The stew is ready when a layer of oil rises to the surface.

Combine and slow-simmer · 90 min

Season and rest

Taste and add salt, pressing one of the limes against the side of the pot if you want more sourness, then turn off the heat and let the stew rest.

Season and rest · 10 min

Serve over rice

Ladle the stew over plates of chelow rice, with the soft limes on top for anyone who likes to squeeze them.

Ghormeh Sabzi

Ingredients

Method

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