Persian Lamb and Herb Stew (Ghormeh Sabzi)

Name: Persian Lamb and Herb Stew (Ghormeh Sabzi)
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 4
Ingredients: 4 lamb shoulder shanks; 100 g dried red kidney beans; 400 g parsley; 100 g coriander; 100 g chives, finely sliced; 2 medium onions chopped; 1 leek trimmed and finely chopped; 3 tbsp Vegetable oil; 6 Persian dried limes; 1 tsp ground turmeric; 1 1/2 tbsp dried fenugreek leaves; 1 squeeze squeeze of lime juice to taste

Experience the soul of Persian cuisine with Ghormeh Sabzi, a deeply aromatic stew of tender lamb and red kidney beans. Simmered with a mountain of fresh herbs and tangy dried limes, this slow-cooked masterpiece offers a unique, complex flavor profile that is both savory and bright.

Servings4 Portions

Prep Time30 Mins

Cook Time210 Mins

Difficulty

Intermediate

Ingredients

lamb shoulder shanks
4
dried red kidney beans
100 g
parsley
400 g
coriander
100 g
chives, finely sliced
100 g
medium onions chopped
2
leek trimmed and finely chopped
1
Vegetable oil
3 tbsp
Persian dried limes
6
ground turmeric
1 tsp
dried fenugreek leaves
0.5 tbsp
squeeze of lime juice to taste
1 squeeze

Step-by-Step Instructions

Prepare the beans by placing the dried red kidney beans in a heatproof bowl. Cover them completely with boiling water and allow them to soak for at least 1 hour.

Heat a large flameproof casserole or heavy-bottomed pot over medium-low heat. Add 2 tablespoons of vegetable oil. Season the lamb shanks with salt and sear them on all sides until deeply browned and golden. Remove the lamb to a plate and set aside.

In the same pot, add the chopped onions. Fry them over low heat for 8–10 minutes, stirring occasionally, until they are soft, sweet, and translucent.

Drain and rinse the soaked kidney beans. Add them to the pot with the onions, along with the ground turmeric and Persian dried limes. Stir well to coat everything in the spiced oil, then return the seared lamb to the casserole. Pour in 1 liter of water (or enough to fully submerge the lamb) and bring to a boil. Reduce the heat to a low simmer, cover with a lid, and braise gently for 1 hour.

While the lamb simmers, prepare the herb base. Finely chop the coriander and parsley using a food processor for the best consistency. In a separate frying pan, sauté the chopped leeks in the remaining 1 tablespoon of oil for 6–8 minutes until softened. Stir in the dried fenugreek leaves, the processed herbs, and sliced chives. Fry the mixture for about 5 minutes until the herbs turn a dark, forest green; this step is crucial for developing the stew's signature deep flavor.