Ghormeh Sabzi
Ghormeh Sabzi
Ghormeh sabzi is considered the national dish of Iran. The dish consists of stewed lamb and kidney beans with a large amount of fried herbs and onions such as parsley, cilantro, fenugreek, leeks, green onions, and white onions. Traditionally, dried black limes(indigenous to the Middle East) are used as acidity to cut through the richness of this stew. You will probably have a hard time finding black limes, so you can substitute lemon juice. Ghormeh sabzi is best served with basmati rice.
Ingredients
- 1 cup dried kidney beans soaked overnight
- 2 lbs leg of lamb cubed
- 1 medium onion finely chopped
- 3 bunches parsley chopped
- 1 bunch cilantro chopped
- 4 green onions chopped
- 1 leek chopped
- 1 tbsp dried fenugreek leaves
- 4 tbsp lemon juice or 4 dried black limes
- 1 tbsp turmeric
- salt and pepper to taste
- 1/4 cup vegetable oil
Instructions
- Heat up a 1/4 cup of vegetable oil in a Dutch oven over medium heat. Sauté the herbs for 15 minutes. Remove from the pan and set aside.
- Add 2 tbsp of vegetable oil and sauté the onions for 10 minutes.
- Add in the lamb, turmeric, salt and pepper. Sauté for 8 minutes.
- Stir in the soaked beans, lemon juice, and the fried herbs.
- Pour in 2 cups of water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 2 hours.
- Adjust the seasoning.
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