Khoresht-e Ghormeh Sabzi
Oh, Ghormeh Sabzi! This dish instantly brings me back to Friday lunches at my Persian grandmother's house. The scent of fresh herbs simmering for hours, mingling with the tanginess of dried limes... a sensory journey. In Iranian culture, this stew is a symbol of generosity and family gatherings. Every bite is an explosion of flavors: aromatic herbs, tender meat, soft beans, and that sour kick. I promise the cooking time is worth it! Serve it with fragrant rice, and you'll understand why it's the national dish. 'Nosh-e jan'!
Ingredients
- lamb (or halal beef)500 g
- fresh parsley200 g
- fresh cilantro100 g
- fresh spinach100 g
- fresh chives50 g
- dried fenugreek leaves2 tbsp
- medium onions2
- dried limes (limoo amani)4
- dried red kidney beans150 g
- sunflower oil4 tbsp
- turmeric powder1 tsp
- saltto taste
- black pepperto taste
- water600 ml
Nutrition
Instructions
- 1
Soak the kidney beans in cold water overnight. Drain.
- 2
Cut the meat into 3 cm cubes. Slice the onions. Fry them in a large pot with oil until golden.
- 3
Add the meat and turmeric. Stir-fry for 5 minutes. Pour in the water, cover, and simmer for 30 minutes.
- 4
Wash and finely chop the herbs (parsley, cilantro, spinach, chives). Sauté them in a pan with a drizzle of oil until wilted and fragrant.
- 5
Add the herbs, drained beans, pierced dried limes, and fenugreek to the pot. Season with salt and pepper. Cover and simmer on low heat for 1.5 hours.
- 6
Adjust seasoning. Serve hot with basmati rice.
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