🇮🇷 Iran recipe
Ghormeh Sabzi
Ghormeh Sabzi is widely regarded as the most beloved stew in all of Iran, a deeply aromatic herb stew that has been cooked in Persian kitchens for centuries. The dish relies on a generous quantity of fresh herbs, slow-fried until dark and intensely flavored, combined with kidney beans and whole dried Persian limes that lend a uniquely tart, citrusy depth. The result is a complex, herbaceous stew that is both comforting and profoundly satisfying.
Prep45 mins
Cook2 hrs 30 mins
Serves6
Difficultymedium
Ingredients
- 500g boneless lamb shoulder, cut into 3cm cubes
- 200g fresh flat-leaf parsley, finely chopped
- 100g fresh chives or green onion tops, finely chopped
- 60g fresh fenugreek leaves (or 3 tablespoons dried fenugreek)
- 100g fresh cilantro, finely chopped
- 100g fresh spinach, roughly chopped
- 200g cooked red kidney beans (or 1 can, drained and rinsed)
- 4 whole dried Persian limes (limoo amani), pierced with a fork
- 1 large onion, finely diced
- 1 teaspoon ground turmeric
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 80ml vegetable oil
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 350
- Protein
- 25 g
- Carbs
- 18 g
- Fat
- 20 g
