Ghormeh Sabzi

Aromatic fresh parsley transforms tender lamb and kidney beans into this beloved Persian stew, where turmeric and caramelized onions build a warm, earthy foundation. The long braise melds everything into comfort food that's both humble and elegant. Make this on weekends when you have time to let the flavors develop fully, or prep it ahead for easy weeknight reheating.

Ingredients

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 (250 grams), 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

Heat the oil in a large, heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.

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.

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.

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.

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.

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, the lamb is fork-tender, and the herbs have infused their flavor into the broth.

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.

Serve hot in shallow bowls with white basmati rice on the side, allowing diners to mix the stew with rice according to their preference.