Ghormeh Sabzi

A deep green, almost black stew where finely chopped herbs are slow-cooked in oil. The lamb becomes fork-tender while the aroma of fenugreek fills the room.

• Prep time: 45 min
• Cook time: 180 min
• Difficulty: Medium
• Calories: 822
• Protein: 44 g
• Carbs: 27 g
• Fat: 57 g

Ingredients

• 600 g Lamb shoulder ( cut into 3cm cubes )
• 2 piece Yellow onion ( finely sliced )
• 150 g Red bean ( soaked overnight )
• 200 g Flat-leaf parsley ( very finely chopped )
• 150 g Fresh cilantro ( very finely chopped )
• 100 g Spinach ( finely chopped )
• 100 g Leek ( green part only, chopped )
• 1 tbsp fenugreek ( dried )
• 1 tsp Turmeric powder
• 100 ml Sunflower oil
• 1 L Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 4 piece Dried black limes (Limoo Amani) ( pierced with a fork )

Instructions

1. Sear the meat and onions

   Heat oil in a heavy pot. Sauté sliced onions until translucent. Add the lamb chunks and brown them on all sides. Dust with turmeric.

2. Sauté the herb mix

   This is the crucial step. Finely chop parsley, cilantro, spinach, and the green part of the leeks. Sauté this mix in a pan with oil for at least 15 minutes. The herbs must turn very dark, almost black, without burning.

3. Slow simmer

   Add the fried herbs, kidney beans, and dried limes (pierced) to the meat. Cover with water. Simmer on very low heat. The dish is ready when a dark green oil film rises to the surface and the meat is tender.

Chef's tips

• Don't rush the herb frying: they need to lose all their moisture to release their full aroma.
• If you lack dried limes, a splash of lime juice at the end will help, but the depth of flavor will be different.
• The stew tastes even better the next day when gently reheated.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.