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.
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.