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.Â
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
â–ª Substitute leek with spinach leaves. Skip step 3. Add spinach together with herbs in the next step.
â–ª Substitute cilantro with another bunch of parsley, or a bunch of chives or dill. If you want something extra special, we recommend Persian chives.
â–ª Substitute kidney beans with black beans or cranberry beans.
â–ª 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.Â
- 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.
