Iran · 3 h · Meat · Main course · For confident cooks
Ghormeh Sabzi
In German: Kräuterschmortopf mit getrockneter Limette · In English: Herb stew with dried lime
For 4 servings · US units
Slow-braised lamb with fried herbs, kidney beans and dried limes
Ghormeh sabzi is all about its herbs: parsley, fresh coriander, tareh and fenugreek leaves are fried slowly in oil until dark green and deeply fragrant, then left to braise for hours with meat, beans and dried limes. The result is a thick, gently sour stew that feels right on a cold winter evening. It comes to the table with Persian rice to soak up the sauce.
Ingredients
- 14⅛ ozlambstewing cut such as neck or shank, cut into approx. 3 cm cubes, ideally with some fat
- 8¾ ozparsleyfresh, washed, dried well and chopped very finely
- 5¼ ozfinely chopped; chives or leek greens as a substituteA Persian leek with narrow, flat leaves that is used like a herb. It tastes mildly of onion, somewhere between chives and leek.Substitute: A mix of chives with the tender greens of spring onions or young leeks comes fairly close in flavour; garlic chives also work but add more garlicky sharpness. Leek greens alone are tougher and sweeter and should be sliced very finely.Read more
- 3½ ozfinely choppedThe fresh leaves and tender stems of the coriander plant (called cilantro in North America), with a fresh, citrusy aroma.Substitute: There is no true substitute. Flat-leaf parsley gives the same green freshness, but the citrusy aroma will be missing.Read more
- 1 ozfresh and finely chopped; alternatively 1–2 tbsp driedThe leaves of the fenugreek plant, usually used dried, with a strong, savoury-bitter aroma reminiscent of maple syrup and curry.Substitute: There is no good substitute, since no other herb reproduces the distinctive fragrance. A very small pinch of ground fenugreek seeds comes closest in aroma but is more bitter and lacks the green herbal note; it is better to obtain the leaves.Read more
- 4⅔ ozsoaked overnight and pre-cooked separatelyCaution: Raw or undercooked kidney beans are toxic, so discard the soaking water and boil the beans hard for at least ten minutes, because gentle cooking at low temperature, as in a slow cooker, is not enough.Dried red beans that need soaking before cooking.Substitute: Canned kidney beans work well but are already cooked, so add them near the end or they fall apart. Dried pinto or borlotti beans are an equal substitute with a slightly milder taste.Read more
- 2onionmedium, finely diced
- 3washed and pierced several times with a forkWhole limes sun-dried until hard, hollow and brown to black; they give stews a sharp, almost smoky sourness.Substitute: There is no truly good substitute. Fresh lime juice with a little grated zest, added towards the end, supplies the sourness but not the fermented, slightly bitter depth that defines the dish; a little sumac comes somewhat closer to the tart character but is milder.Read more
- 1 tspturmericground, sautéed with the onion and meat
- ½ tspblack pepperground
- saltto taste, preferably towards the end
- 4 tbspoilfor frying the herbs, onions and meat
- 4¼ cupswateradded boiling, top up as needed
- 1 tbsplemon juiceor verjuice (ab-ghooreh), to adjust sourness at the end (optional)
- 1 tbsptomato pastebriefly fried with the meat (optional)
- 1 pinchground, steeped in 1 tbsp hot water, stirred in at the end (optional)Dried stigmas of a crocus that turn food golden yellow and give it a bittersweet, floral aroma.Substitute: There is no real substitute, because the aroma is unique. Turmeric or safflower give only the colour, not the flavour; it is better to use a little less saffron than to replace it.Read more
Method
- The night before, soak the kidney beans in plenty of water, changing the water once along the way. The next day, drain them and pre-cook them separately in fresh water.
- Wash the parsley, fresh coriander, tareh and fenugreek leaves, dry them thoroughly and chop them very finely. If you can't find tareh, chives or the green part of a leek will do.
- Fry the chopped herbs in a large frying pan in a generous amount of oil over medium heat, stirring often. They are ready when their moisture has cooked off and they have turned a deep, dark green, but take care not to let them go black.
- Meanwhile, finely dice the onions and fry them in the remaining oil in a heavy pot until golden. Add the turmeric and black pepper and let them sizzle briefly.
- Add the cubes of meat and brown them on all sides until the surface has changed colour. If you like, stir in a little tomato paste at this point and let it fry for a moment.
- Stir in the fried herbs and the pre-cooked beans, cover everything with boiling water and bring to the boil. Lower the heat, set the lid ajar and leave the stew to simmer gently, stirring every 20 to 30 minutes and topping up with boiling water as needed.
- After about an hour of cooking, wash the dried limes, pierce them several times with a fork and add them to the pot. Once the meat and beans are nearly tender, season with salt and let everything simmer for a further 30 to 45 minutes.
- To finish, adjust the seasoning with salt, pepper and, if you like, a little lemon juice or verjuice, and loosen with a splash of water until it has the consistency you want. If using saffron, steep it in hot water and stir it in now. Serve the ghormeh sabzi with Persian rice.
Tips and variations
Every kitchen has its own herb mix: some add spinach or basil, others put garlic in with the onions or stir in a ready-made ghormeh sabzi spice blend as well. Pinto beans work in place of, or alongside, the kidney beans, and the soaked beans can also go straight into the pot uncooked. Some cooks simmer the meat on its own for about an hour before adding the herbs and beans. To serve, scatter over saffron and pomegranate seeds and set out a bowl of torshi, Persian pickled vegetables, on the side.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
