Ghormeh Sabzi
Jump to recipeIngredients
- 2 pounds (900 grams) lamb shoulder or neck, cut into 1-inch cubes
- 2 cups (480 milliliters) dried kidney beans, soaked overnight
- 1 large yellow onion (8.8 oz), thinly sliced
- 4 tablespoons (60 milliliters) vegetable oil
- 1 teaspoon (5 grams) turmeric
- 1 teaspoon (6 grams) salt, plus more to taste
- 1/2 teaspoon (2 grams) black pepper
- 1 1/2 cups (90 grams) fresh flat-leaf parsley, finely chopped
- 1 1/2 cups (90 grams) fresh cilantro, finely chopped
- 1/2 cup (30 grams) fresh fenugreek leaves, finely chopped (or dried fenugreek if fresh unavailable)
- 2 dried limes (loomi), pierced with a knife
- 6 cups (1.4 liters) water or lamb stock
- 1 tablespoon (15 milliliters) lemon juice (optional, if using fresh limes instead)
Instructions
- 1
Heat the oil in a large, heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
- 2
Add the sliced onions and cook, stirring frequently, until they turn golden brown and caramelized, approximately 8-10 minutes—this creates the flavor foundation of the stew.
- 3
Add the lamb cubes to the pot and cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides but not fully cooked through.
- 4
Sprinkle the turmeric, salt, and black pepper over the lamb and stir well to coat all pieces evenly, cooking for 1 more minute until fragrant.
- 5
Add the soaked and drained kidney beans, water or stock, and the pierced dried limes to the pot. Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer for 45-50 minutes until the beans are nearly tender.
- 6
Add the fresh parsley, cilantro, and fenugreek to the pot, stirring gently to distribute the herbs throughout. Simmer uncovered for another 20-30 minutes until the beans are completely tender and the lamb is fork-tender, and the herbs have infused their flavor into the broth.
- 7
Taste and adjust seasoning with additional salt and pepper as needed. The dried limes should have softened—you can remove and discard them or leave them in the pot if desired.
- 8
Serve hot in shallow bowls with white basmati rice on the side, allowing diners to mix the stew with rice according to their preference.