Persian
Ghormeh Sabzi
This classic Persian herb stew is deep green, gently sour from dried limes, and fragrant with slowly fried herbs. Lamb, kidney beans, and fenugreek simmer together until the stew is glossy and rich.
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Ingredients
- Dried red kidney beans1/3 cup
- Lamb shoulder or leg, cut into 3 cm cubes250g
- Yellow onion, finely chopped1 medium
- Fresh flat-leaf parsley, finely chopped2 packed cups
- Fresh cilantro, finely chopped1 packed cup
- Fresh Persian chives or green parts of scallions, finely chopped1 packed cup
- Dried fenugreek leaves1 tbsp
- Dried Persian limes, pierced2
- Ground turmeric1 tsp
- Neutral oil5 tbsp
- Salt1 tsp, plus more to taste
- Black pepper1/2 tsp
- Water3 cups
- Fresh lime juice1 tsp, optional
- Steamed Persian rice, for serving2 portions
Method
- Soak the kidney beans overnight in plenty of cold water, then drain and rinse them.
- Place the beans in a small pot, cover with fresh water, simmer for 30 minutes, then drain.
- Heat 3 tablespoons of oil in a wide skillet over medium heat and add the parsley, cilantro, and chives.
- Fry the herbs for 15 to 20 minutes, stirring often, until they darken to a deep green and smell roasted but are not blackened.
- Stir in the dried fenugreek for the final 1 minute of frying, then remove the herb mixture from the heat.
- Heat the remaining 2 tablespoons of oil in a heavy pot over medium heat and cook the onion until golden.
- Add the turmeric and stir for 30 seconds until fragrant.
- Add the lamb and brown it on all sides with the onion.
- Add the parboiled beans, salt, pepper, and 3 cups of water, then bring to a gentle boil.
- Reduce the heat, cover partly, and simmer for 45 minutes.
- Add the fried herb mixture and the pierced dried limes to the pot.
- Simmer gently for 1 to 1 1/2 hours, stirring occasionally, until the lamb is tender, the beans are soft, and a little green oil rises to the surface.
- Taste and adjust salt, then add a small squeeze of fresh lime juice only if the stew needs more brightness.
- Serve hot with steamed Persian rice.
Common questions
Can I substitute dried Persian limes or fenugreek leaves if I can’t find them?
Yes. Dried Persian limes can be replaced with a mix of fresh lime juice and a little lemon zest, added near the end. If you can’t find dried fenugreek, use a small amount of fenugreek seed powder, but go light because it turns bitter fast.
How long does Ghormeh Sabzi take to cook from start to finish?
Plan on about 2 to 2.5 hours total, including soaking if you count it separately. Active work is mostly herb frying and browning the meat; the rest is slow simmering until the lamb and beans are tender.
What are the most common mistakes when making Ghormeh Sabzi?
The biggest mistakes are under-frying the herbs, overusing fenugreek, and boiling too hard. The herbs should be dark green and fragrant, not raw or black. Keep the stew at a gentle simmer so the lamb stays tender.
How should I store and reheat leftovers?
Cool completely, then refrigerate in a sealed container for up to 4 days. Ghormeh sabzi also freezes well for about 2 to 3 months. Reheat gently on the stove with a splash of water to loosen the sauce.
What should I serve with Ghormeh Sabzi?
Serve it with steamed basmati rice, ideally with tahdig if you have it. A side of plain yogurt, torshi (pickled vegetables), and fresh herbs or salad also works well. Finish with a squeeze of lime if needed.