Ghormeh Sabzi is a classic Persian herb stew, rich in flavor and packed with fresh herbs, dried limes, and tender lamb or beef.

Ingredients:

Main Ingredients:

• 500g lamb (or beef), cut into cubes
• 1 large onion, finely chopped
• 4 dried Persian limes (limoo amani) (pierced with a fork)
• 1 ½ cups kidney beans (or black-eyed peas), soaked overnight (or 1 can)
• 1 tsp turmeric powder
• ½ tsp black pepper
• 1 ½ tsp salt
• 3 tbsp vegetable oil
• 4 cups water

Herb Mix:

• 200g parsley, finely chopped
• 200g cilantro (coriander leaves), finely chopped
• 100g chives or leek, finely chopped
• 200g fenugreek leaves (dried or fresh)
• 3 tbsp vegetable oil

Instructions:

1. Sauté the Herbs
   • Heat 3 tbsp of oil in a pan over medium heat.
   • Add the chopped parsley, cilantro, chives, and fenugreek.
   • Stir-fry for about 10 minutes, until dark green and fragrant. Set aside.
2. Cook the Meat & Onion
   • Heat 3 tbsp of oil in a large pot over medium heat.
   • Add chopped onions and sauté until golden.
   • Add turmeric and stir for 1 minute.
   • Add the meat and brown it on all sides.
3. Simmer the Stew
   • Add water and bring to a gentle boil.
   • Add the fried herbs and dried Persian limes (pierced with a fork).
   • Cover and let it simmer for 1.5 to 2 hours, stirring occasionally.
4. Add the Beans
   • If using soaked kidney beans, drain and add them 45 minutes before the stew is done.
   • If using canned beans, add them 20 minutes before the stew is done.
5. Final Touches
   • Add salt and black pepper to taste.
   • If the stew is too thick, add a little water.
   • Simmer for another 15 minutes.

Serving:

• Serve hot with Persian saffron rice (Chelo) and pickled vegetables (torshi).