Sour Herbal Persian Lamb Stew (Ghormeh Sabzi)
Sour Herbal Persian Lamb Stew (Ghormeh Sabzi)
Ingredients
For the Lamb Base
- 1 1/2 pounds lamb stew meat, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 yellow onion, large, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Herb Mixture
- 2 cups fresh parsley, packed, finely chopped
- 1 1/2 cups fresh cilantro, packed, finely chopped
- 1 cup fresh green onions, chopped (white and green parts)
- 1/2 cup fresh chives, chopped (or leek greens)
- 1/4 cup dried fenugreek leaves
- 1/4 cup vegetable oil
For the Stew
- 4 cups water, or beef broth
- 4 dried Persian limes, whole (limoo amani), pierced several times with a fork
- 1 can canned kidney beans, 15 ounces, rinsed and drained
- as needed salt
- as needed black pepper, freshly ground
For Serving
- as needed basmati rice, cooked
Instructions
- 1
Prepare the lamb: Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb stew meat and brown on all sides, working in batches if necessary to avoid overcrowding the pot. Remove the browned lamb and set aside.
⏱️ 10 min
- 2
Sauté aromatics: Reduce heat to medium. Add the chopped yellow onion to the pot and cook until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Stir in the turmeric, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, cooking for 30 seconds.
⏱️ 10 min
- 3
Sauté the herbs: While the onion is cooking, heat 1/4 cup of vegetable oil in a large skillet over medium heat. Add the chopped fresh parsley, cilantro, green onions, chives, and dried fenugreek leaves. Sauté the herbs, stirring frequently, for 15 to 20 minutes, until they are dark green and fragrant, and most of their moisture has evaporated. This step is crucial for the stew's flavor and color.
⏱️ 20 min
- 4
Combine and simmer: Return the browned lamb to the pot with the sautéed onions and spices. Add the sautéed herb mixture, 4 cups of water or beef broth, and the 4 pierced dried Persian limes. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 1/2 hours.
⏱️ 90 min
- 5
Add beans and finish cooking: After 1 1/2 hours, add the rinsed and drained kidney beans to the stew. Continue to simmer, covered, for another 30 minutes, or until the lamb is very tender and the stew has thickened slightly. Taste and adjust seasoning with additional salt and black pepper as needed.
⏱️ 30 min
- 6
Serve: Remove the dried Persian limes before serving, or instruct diners to avoid eating them. Ladle the hot Ghormeh Sabzi over fluffy cooked basmati rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sour Herbal Persian Lamb Stew (Ghormeh Sabzi)
Ingredients
For the Lamb Base
- 1 1/2 pounds lamb stew meat, cut into 1-inch pieces
- 2 tablespoons vegetable oil
- 1 yellow onion, large, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Herb Mixture
- 2 cups fresh parsley, packed, finely chopped
- 1 1/2 cups fresh cilantro, packed, finely chopped
- 1 cup fresh green onions, chopped (white and green parts)
- 1/2 cup fresh chives, chopped (or leek greens)
- 1/4 cup dried fenugreek leaves
- 1/4 cup vegetable oil
For the Stew
- 4 cups water, or beef broth
- 4 dried Persian limes, whole (limoo amani), pierced several times with a fork
- 1 can canned kidney beans, 15 ounces, rinsed and drained
- as needed salt
- as needed black pepper, freshly ground
For Serving
- as needed basmati rice, cooked
Instructions
- 1
Prepare the lamb: Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the lamb stew meat and brown on all sides, working in batches if necessary to avoid overcrowding the pot. Remove the browned lamb and set aside.
⏱️ 10 min - 2
Sauté aromatics: Reduce heat to medium. Add the chopped yellow onion to the pot and cook until softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Stir in the turmeric, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, cooking for 30 seconds.
⏱️ 10 min - 3
Sauté the herbs: While the onion is cooking, heat 1/4 cup of vegetable oil in a large skillet over medium heat. Add the chopped fresh parsley, cilantro, green onions, chives, and dried fenugreek leaves. Sauté the herbs, stirring frequently, for 15 to 20 minutes, until they are dark green and fragrant, and most of their moisture has evaporated. This step is crucial for the stew's flavor and color.
⏱️ 20 min - 4
Combine and simmer: Return the browned lamb to the pot with the sautéed onions and spices. Add the sautéed herb mixture, 4 cups of water or beef broth, and the 4 pierced dried Persian limes. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 1/2 hours.
⏱️ 90 min - 5
Add beans and finish cooking: After 1 1/2 hours, add the rinsed and drained kidney beans to the stew. Continue to simmer, covered, for another 30 minutes, or until the lamb is very tender and the stew has thickened slightly. Taste and adjust seasoning with additional salt and black pepper as needed.
⏱️ 30 min - 6
Serve: Remove the dried Persian limes before serving, or instruct diners to avoid eating them. Ladle the hot Ghormeh Sabzi over fluffy cooked basmati rice.
⏱️ 5 min