COPPER🇮🇷 Iran
Ghormeh sabzi recipe
A fragrant herb stew that warms the soul.
Ingredients
- 200 g kidney beans
- 500 g lamb
- 1 unit onion
- 100 g parsley
- 100 g cilantro
- 20 g fenugreek
- 2 unit dried lime
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
How to make Ghormeh sabzi
- Soak 200 g of kidney beans in water overnight, then drain and set aside before starting the dish.
- Chop 1 onion finely before cooking to ensure even sautéing.
- In a large pot, sauté the chopped onion in 50 ml of olive oil over medium heat for about 5 minutes until it turns golden brown.
- Add 400 g of cubed lamb into the pot and brown the meat on all sides, cooking for approximately 10 minutes.
- Stir in 100 g each of chopped parsley and cilantro, 2 tsp of dried fenugreek, and 2 dried limes, mixing well together.
- Pour in about 1.5 liters of water to cover the mixture and season with 1 tsp of salt and 1/2 tsp of black pepper.
- Bring the pot mixture to a boil over high heat, then lower the heat to maintain a simmer.
- Cover the pot and let it simmer for about 1.5 hours, or until the lamb is tender and flavors meld together.
- Taste and adjust seasoning if necessary before serving hot with rice.
What is Ghormeh sabzi?
Ghormeh sabzi is a traditional dish from Iran. It takes about 120 minutes to prepare, is considered medium to make at home, and uses 10 ingredients.
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