Ghormeh Sabzi 

Gormeh Sabzi is a classic and traditional Persian herb stew and is known for its savoury, sweet, and slightly sour taste. Pair this with traditional Persian saffron rice!

Meat- Lamb or Beef or Chicken0.5-1 Kg
Red kidney beans 2 Cans
Large yellow onion1
Parsley 4 Bunches
Coriander2 Bunches
Green/Spring onions2 Bunches
Dried Fenugreek 2 Tablespoons
Dried Lemons (Limoo Amani) 4-5
Turmeric 2 Tablespoons
Salt and pepperTo taste
Olive Oil
Water 4-6 cups
  • Clean and wash the herbs and then dry thoroughly.
  • Chop the parsley, coriander, and spring onions finely in a food processor.
  • Heat 3 tbs of olive oil in a large skillet over medium heat and saute the chopped fresh herbs for about 10 minutes, stir frequently. Also add the 2 tablespoons of dried fenugreek. Top tip- too much fenugreek will cause ghormeh sabzi to taste bitter.
  • Once the herbs are sauted set them aside.
  • Add 2 tablespoons of olive oil in a large pan and saute the chopped onions until they become golden brown.
  • Add the meat, turmeric, salt, pepper and fry until all sides are brown.
  • Add the fried herbs and dried lemons.
  • Pour in enough water to cover the mixture by about 2 inches.
  • Bring this to a boil on high heat for just a couple of minutes.
  • Then lower the heat, cover and cook on medium to low heat for at least 90 minutes. Keep stirring and add more water if needed.
  • Add the kidney beans and reduce the heat to its lowest setting.
  • Simmer for another 30 minutes.
  • Serve the ghormeh sabzi with Persian Saffron Rice

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