Persian Ghormeh Sabzi
Ghormeh sabzi is a very popular Persian stew made with herbs, beans, and often lamb. The spice kit includes two ingredients that create the extraordinary flavor of this aromatic dish: Persian dried limes aka Omani limes and fenugreek leaves also called methi. Crush some leaves in your hand and note the scent of caramel.
Ingredients
- 1 can red kidney beans 15 oz, rinsed
- 1 lb leek sliced
- 1 bunch parsley finely chopped
- 1 bunch cilantro finely chopped
- 1 onion finely chopped
- 3 cloves garlic finely chopped
- vegetable oil
- salt & pepper
Ghormeh Sabzi Culinary Spice Kit
- Pouch [1] Methi (fenugreek leaves)
- Pouch [2] Omani limes, turmeric
Optional
- 1/2 lb lamb filet cut into 1/4 inch strips
Recommended Side
- 4 cups cooked Basmati rice
Instructions
- In a medium POT, heat 2 tbsp oil.
- Fry onion and garlic over low-medium heat until the onions turn translucent.
- Careful of splatters, add the leek and fry until it’s soft. Stir frequently.
- Add herbs and Ghormeh Sabzi [1] spices. Mix well.
- Continue to fry until the mixture has lost most of its moisture and starts to turn brown.
- Stir frequently. Pay attention not to burn the herbs.
- Add beans, 1 cup of water, Ghormeh Sabzi [2] spices, and salt & pepper to taste. Mix well.
- Cover. Cook 20 minutes over medium-low heat.
- Stir occasionally. Add more water if necessary.
Optional
- Season lamb with salt & pepper to taste.
- In a PAN, heat oil and fry lamb quickly over high heat to your desired doneness.
- Add lamb to the finished stew.
Serve
- Serve ghormeh sabzi with rice.
- Enjoy!
Notes
Variations
▪ Substitute leek with spinach leaves. Skip step 3. Add spinach together with herbs in the next step.
▪ Substitute cilantro with another bunch of parsley, or a bunch of chives or dill. If you want something extra special, we recommend Persian chives.
▪ Substitute kidney beans with black beans or cranberry beans.
▪ Substitute lamb with pork, beef, or chicken.
Ghormeh Sabzi
Ghormeh sabzi is a very popular Persian stew made with herbs, beans, and often lamb. The spice kit includes two ingredients that create the extraordinary flavor of this aromatic dish: Persian dried limes aka Omani limes and fenugreek leaves also called methi. Crush some leaves in your hand and note the scent of caramel.
- 1 can red kidney beans (15 oz, rinsed)
- 1 lb leek (sliced)
- 1 bunch parsley (finely chopped)
- 1 bunch cilantro (finely chopped)
- 1 onion (finely chopped)
- 3 cloves garlic (finely chopped)
- vegetable oil
- salt & pepper
Ghormeh Sabzi Culinary Spice Kit
- Pouch [1] Methi ((fenugreek leaves))
- Pouch [2] Omani limes, turmeric
Optional
- 1/2 lb lamb filet (cut into 1/4 inch strips)
Recommended Side
- 4 cups cooked Basmati rice
- In a medium POT, heat 2 tbsp oil.
- Fry onion and garlic over low-medium heat until the onions turn translucent.
- Careful of splatters, add the leek and fry until it’s soft. Stir frequently.
- Add herbs and Ghormeh Sabzi [1] spices. Mix well.
- Continue to fry until the mixture has lost most of its moisture and starts to turn brown.
- Stir frequently. Pay attention not to burn the herbs.
- Add beans, 1 cup of water, Ghormeh Sabzi [2] spices, and salt & pepper to taste. Mix well.
- Cover. Cook 20 minutes over medium-low heat.
- Stir occasionally. Add more water if necessary.
Optional
- Season lamb with salt & pepper to taste.
- In a PAN, heat oil and fry lamb quickly over high heat to your desired doneness.
- Add lamb to the finished stew.
Serve
- Serve ghormeh sabzi with rice.
- Enjoy!
Variations:
- Add lamb or other meat, thinly sliced (see optional step).
- Substitute leek with spinach leaves. Skip step 3. Add spinach with herbs in step 4.
- Substitute kidney beans with black beans or cranberry beans.
- Substitute cilantro with another bunch of parsley.