Ghormeh sabzi

Name: Ghormeh sabzi
Prep time: 6 min
Cook time: 295 min
Total time: 301 min
Yield: 4
Ingredients: 500 g lamb; 500 g ghormeh sabzi herbs (mixed stew herbs); 200 g dried red kidney beans; 2 onion; 4 dried limes; 1 tsp salt; 1 tsp black pepper; 1 tsp turmeric; 1 tbsp dried fenugreek; 1 tbsp dried parsley; 1 tbsp dried mint; 1 tbsp pomegranate paste; 1 l water; 1 bottle oil

Recipe by ♥آشپزی من♥ (@elham.soo) on Instagram · View original post

7.9/10 · PopularityBased on the original Instagram post’s likes and comments.

A slow-cooked Persian lamb and herb stew with red kidney beans and dried limes, finished with a quick fry of dried fenugreek, dried parsley and pomegranate paste in the last half hour. Usually served with rice (chelow).

Health score 9.0/10
301 min
Prep 6 min
Serves 4
Medium
657 kcal

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Ingredients

lamb500 g
ghormeh sabzi herbs (mixed stew herbs)Fried before being added to the pot.500 g
dried red kidney beansSoaked from the night before.200 g
onion2
dried limes4
dried fenugreek1 tbsp
dried parsley1 tbsp
dried mint1 tbsp
pomegranate pasteOptional.1 tbsp

To serve with (optional)

Persian rice (to serve)about 90 g per personabout 360 g

You probably have these

saltThe source gives 1 tsp each of salt, pepper and turmeric.1 tsp
black pepperThe source gives 1 tsp each of salt, pepper and turmeric.1 tsp
turmericThe source gives 1 tsp each of salt, pepper and turmeric; it is used both with the meat and with the dried herbs.1 tsp
waterAmount not stated in the source.1 l
oilFor frying the onions, meat and herbs; amount not stated in the source.1 bottle

Method

Peel the onions, dice them finely and fry them in a pot.
Add the lamb to the onions and fry until the colour of the meat changes.
Add the black pepper and turmeric and stir.
Add the fried ghormeh sabzi herbs and fry.
Add the red kidney beans that have been soaked since the night before and fry everything together.
Add water and the dried limes and leave the stew to cook on low heat for 3 to 4 hours.
In a separate pan, lightly fry the dried fenugreek, dried parsley, pomegranate paste and turmeric.
Add this mixture to the stew in the last half hour of cooking and let it simmer so the flavours combine well.
To help the stew settle, add 2 ice cubes in the last half hour of cooking; the temperature shock releases the fat and essence of the ingredients and makes the stew richer.
If you want the ghormeh sabzi to release more oil, fry the herbs longer; the more the herbs are fried, the more oil the stew releases.

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Watch how it’s made in the original video