Ghormeh Sabzi
Ghormeh Sabzi is one of the most traditional dishes in Iran. Families and friends spend almost 3 hours to prepare this food and enjoy eating together. If you can cook a great Ghormeh Sabzi, you can easily cook anything else!
4
servings20
minutes1
hour40
minutes2
hoursIngredients
400 g 400 stew beef or lamb, cubed
1 medium 1 onion, finely chopped
150 g 150 kidney beans (soaked overnight or use canned)
2–3 2–3 tbsp cooking oil
1/2 tsp 1/2 turmeric
Salt and black pepper to taste
1 1 bunch parsley
1 1 bunch cilantro (optional)
5–6 5–6 scallions (green parts only) or 1 small leek
1 tbsp 1 dried fenugreek (optional but authentic)
2–3 2–3 tbsp oil (for frying herbs)
2 2 dried limes (limoo amani), pierced, or 2 tbsp lemon juice + a little lemon zest
Enough water or broth to cover (about 700–950 ml)
Directions
- Wash, finely chop, and dry herbs well.
- Sauté them in oil over medium heat for 20–25 minutes until dark and fragrant. You need to stir constantly until the herbs darken.
- In a large pot, sauté chopped onion until golden and then add meat and turmeric; cook until browned on all sides.
- Add the sautéed herbs, kidney beans (if using soaked/raw beans), dried limes, salt, and pepper. Pour in enough water to cover by 3–5 cm.
- Bring to a boil, then lower heat and simmer gently for about 2 hours. Adjust salt and sourness to taste (add lemon juice if needed).
- Serve with steamed Persian Saffron rice (chelow).
Equipment
- Large pot
- Frying pan
- Sharp knife
Notes
- Serve with steamed Persian saffron rice (chelow).
- If using dried kidney beans, soak them overnight.