Mangu

ghormeh-sabzi

Next Dish: Som Tum

Ghormeh Sabzi is a traditional Persian stew, known for its distinct sour flavor and dark green color. The dish is prepared with a mix of sautéed herbs, including parsley, leeks, and fenugreek, along with meat, red beans, and dried limes. It is often served with rice and is considered a national dish of Iran. Ghormeh Sabzi has a history that dates back at least 500 years, making it one of the oldest Persian recipes.

garlic

water

red kidney beans

chives

scallions

fenugreek

persian limes

salt

vegetable oil

beef

coriander

dried pepper

fresh parsley

ground lamb

ground turmeric

onion

Recipe

Ingredients:

  • 500g stewing lamb or beef

  • 2 onions, finely chopped

  • 3 cloves of garlic, finely chopped

  • 1 teaspoon turmeric

  • 6 cups water

  • 1 cup red kidney beans

  • 2 bunches of fresh parsley

  • 1 bunch of fresh coriander

  • 1 bunch of fresh chives or scallions

  • 1 bunch of fresh fenugreek (or 2 tablespoons dried fenugreek leaves)

  • 4 dried Persian limes (Limoo Omani)

  • Salt and pepper to taste

  • 2 tablespoons vegetable oil


Instructions:

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and fry until golden.

  2. Add the meat to the pot and brown on all sides. Add the garlic and turmeric and cook for a further 2 minutes.

  3. Rinse the kidney beans and add to the pot along with the water. Bring to a boil, then reduce the heat and simmer for about an hour.

  4. While the stew is simmering, finely chop the parsley, coriander, chives, and fenugreek. Heat a little oil in a separate pan and sauté the herbs until they are wilted and dark green.

  5. Add the sautéed herbs to the stew. Poke holes in the dried limes and add them to the pot as well.

  6. Season with salt and pepper, then cover the pot and simmer for another hour, or until the meat is tender and the flavors are well combined.

  7. Serve the Ghormeh Sabzi hot with Persian rice.