Ghormeh sabzi recipe

A fragrant herb stew that warms the soul.

120 minmedium10 ingredients

Ingredients

• 200 g kidney beans
• 500 g lamb
• 1 onion
• 100 g parsley
• 100 g cilantro
• 20 g fenugreek
• 2 dried lime
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper

How to make Ghormeh sabzi

1. Soak 200 g of kidney beans in water overnight, then drain and set aside before starting the dish.
2. Chop 1 onion finely before cooking to ensure even sautéing.
3. 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.
4. Add 500 g of cubed lamb into the pot and brown the meat on all sides, cooking for approximately 10 minutes.
5. Stir in 100 g each of chopped parsley and cilantro, 2 tsp of dried fenugreek, and 2 dried limes, mixing well together.
6. 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.
7. Bring the pot mixture to a boil over high heat, then lower the heat to maintain a simmer.
8. Cover the pot and let it simmer for about 1.5 hours, or until the lamb is tender and flavors meld together.
9. Taste and adjust seasoning if necessary before serving hot with rice.

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