Khoresh-e ghormeh sabzi (Persian herb, bean and lamb stew)
Ghormeh Sabzi is a quintessential Persian herb, bean, and lamb stew known for its unique deep green color and complex savory-tangy flavor. Tender lamb is slow-cooked with pre-soaked kidney beans and a copious amount of finely chopped, sautéed fresh herbs, along with dried Omani limes and saffron. This aromatic and hearty dish is traditionally served with Persian rice and yogurt.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For simmering the stew.
- 1 Large Skillet For sautéing the copious amount of herbs.
- 1 Cutting Board
- 1 Chef's knife For chopping meat and herbs.
- 1 Strainer For rinsing and draining beans and herbs.
Ingredients
Main
- 680 g lamb shoulder or beef chuck trimmed and cut into 5cm pieces
- 1 heaped tsp ground turmeric
- fine sea salt and freshly ground black pepper
- ½ cup dried kidney beans
- 3 tbsp plus ¼ cup extra-virgin olive oil
- 1 large yellow onion thinly sliced
- 450 g Italian parsley about 3 large bunches
- 450 g coriander about 3 large bunches
- 2 bunches chives
- 1 bunch spring onions roots trimmed
- 1 tbsp dried fenugreek leaves
- 4 Omani dried Persian limes, rinsed and punctured multiple times with a fork
- ¼ tsp crumbled saffron threads
- Polo Ba Tahdig Persian rice with bread crust, for serving (see recipe)
- Mast-o khiar see recipe or plain yoghurt, for serving
Instructions
- Soak kidney beans overnight or quick-soak, then boil until tender. Drain and set aside.
- Trim and cut lamb shoulder or beef chuck into 5cm pieces, season with salt, pepper, and ground turmeric.
- Heat 3 tbsp olive oil in a large Dutch oven; sear lamb pieces until browned on all sides, then remove and set aside.
- Add remaining ¼ cup olive oil to the pot, sauté thinly sliced yellow onion until golden and translucent, about 10-15 minutes.
- While onion cooks, wash, thoroughly dry, and finely chop all fresh herbs (parsley, coriander, chives, spring onions).
- In a separate large skillet, sauté the chopped herbs with dried fenugreek leaves over medium heat until very dark green and aromatic, about 20-30 minutes, ensuring all moisture evaporates.
- Return lamb to the Dutch oven with sautéed onions. Add half of the sautéed herbs, cooked kidney beans, and punctured Omani limes. Pour in enough hot water to cover the ingredients.
- Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5-2 hours, or until the lamb is very tender, stirring occasionally.
- About 30 minutes before serving, stir in the remaining sautéed herbs and crumbled saffron threads bloomed in a tablespoon of hot water. Continue to simmer uncovered for the remaining time.
- Adjust seasoning with salt and pepper as needed. Let the stew rest for a few minutes before serving hot with Polo Ba Tahdig and Mast-o Khiar or plain yogurt.
Notes
Achieving the signature deep green color and rich herbaceous flavor of Ghormeh Sabzi hinges on properly sautéing the herbs; ensure they are thoroughly dried before chopping to prevent steaming, then sauté until the moisture is gone and they turn dark but not burnt. Pre-soaking and pre-cooking kidney beans is crucial for even cooking and digestibility. The Omani limes are key for the characteristic tangy depth; puncturing them allows their flavor to infuse the stew. Bloom saffron in a small amount of hot water to maximize its color and aroma. A long, slow simmer is essential for tender lamb and a well-developed, harmonious stew.