(Persia Digest) - Ghormeh Sabzi is Iran’s topmost favorite dish. It is cooked across the country with some small variations. It is probably safe to say it is the most original Persian stew. One of its advantages is that it tastes even better when it is leftover and warmed up a second time. It is served with rice which must be prepared separately.
Ingredients (serves 3)
500g Fresh herbs (Chives, coriander, and Parsley in equal amounts + 1/3 fenugreek)
400g Boneless lamb (or with cut bones if preferred)
4-5 Dried limes
1/3 cup Red kidney beans
3-4 tbsp caramelized onions
Verjuice, salt, pepper, and turmeric to taste
Cut the lamb into cubes and sauté with the caramelized onions until brown. Then add the turmeric and pepper and stir. Add the red beans.
Pour in 2-3 cups of water and place the lid. Bring to the boil and lower the heat and allow to simmer.
Wash, chop, and fry the herbs together. Add to the pot when the meat is half-cooked with the dried limes and another 2-3 cups of water.
It will take about two hours for the stew to cook. Add the salt and verjuice at this point and allow to simmer for another hour until it is ready.
Click here for more recipes.