Ghormeh Sabzi Recipe

Soak and par-cook beans

If using dried kidney beans, rinse and soak them overnight in cold water. Drain and rinse before cooking. Place soaked beans in a pot, cover with water, bring to a simmer and cook for 20–30 minutes until just tender but not falling apart. Drain and set aside. (If using canned beans, rinse and skip this cooking step.)

Prep aromatics

Finely chop the onions and mince the garlic. Measure turmeric, salt and pepper. Halve the dried limes and lightly tap them with the back of a knife to crack the skin (optional – this speeds flavor release).

Wash and chop herbs

Rinse parsley, cilantro, chives/green onions and fresh fenugreek well to remove grit. Drain and pat dry. Chop finely so the herbs are all roughly uniform in size.

Fry herbs

Heat 4 tablespoons vegetable oil in a wide skillet over medium heat. Add the chopped herbs in batches so they fry rather than steam. Fry, stirring frequently, until the herbs darken and become fragrant and slightly crisp at the edges, about 8–12 minutes total. Season the herbs with 1/2 teaspoon salt while frying. Remove from heat and transfer to a bowl. Keep a small amount of the herb-infused oil for later.

Brown onions

In a heavy-bottomed pot or Dutch oven, heat 4 tablespoons oil over medium heat. Add the chopped onions and sauté until translucent and starting to brown, 8–10 minutes.

Add garlic and spices

Add minced garlic and 1 teaspoon turmeric to the onions, sauté 1 minute until aromatic.

Brown lamb

Add lamb cubes to the pot, increase heat to medium-high and brown the meat on all sides for 6–8 minutes. Browning adds depth of flavor but does not need to cook meat through.

Add tomato paste and dried lime

Stir in 2 tablespoons tomato paste and cook for 2–3 minutes until the paste darkens slightly. Add the cracked dried limes (whole or halved) and the par-cooked kidney beans to the pot and stir to combine.

Add liquid and simmer

Pour in 8 cups of water or stock to cover the ingredients by about an inch. Bring to a gentle boil, then reduce heat to low, cover partially and simmer for 60–75 minutes until lamb is tender and beans are fully cooked. Skim any foam or excess fat from the surface as needed.

Add fried herbs

After the meat and beans are tender, add the reserved fried herb mixture to the pot. Stir to combine. Simmer uncovered or partially covered for another 20–30 minutes so flavors meld and the stew thickens slightly. Taste and adjust salt and pepper.

Adjust sourness and seasoning

If you prefer more tang, squeeze in up to 1 tablespoon lemon juice or pierce the dried limes and shake some of the powdered interior into the stew for more sourness. Add remaining salt (about 2 teaspoons total) and 1 teaspoon black pepper, adjusting to taste.

Ladle Ghormeh Sabzi over cooked basmati rice. Garnish with a little fresh parsley if desired. Leftovers taste better the next day as flavors develop; gently reheat on the stovetop, adding a splash of water if it has thickened too much.