Ghormeh Sabzi
Ingredients
- 600 gLamb shoulder (cut into 3cm cubes)
- 2 pcYellow onion (finely sliced)
- 150 gRed bean (soaked overnight)
- 200 gFlat-leaf parsley (very finely chopped)
- 150 gFresh cilantro (very finely chopped)
- 100 gSpinach (finely chopped)
- 100 gLeek (green part only, chopped)
- 1 tbspfenugreek (dried)
- 1 tspTurmeric powder
- 100 mlSunflower oil
- 1 LMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 4 pcDried black limes (Limoo Amani) (pierced with a fork)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.
