Ghormeh sabzi
قورمهسبزیThe herb stew of Iran
- Serves
- 6
- Preparation
- 30 min
- Cooking
- 3 hr
- Course
- Stews
- For
- Everyday, For guests
- Diet
- Gluten-free
Ghormeh sabzi is a stew of fresh herbs fried slowly until they darken, then simmered with lamb or beef, kidney beans and dried limes. It is perhaps the most widely loved khoresh in Iran and often described as the national dish.
Every family has its own balance of herbs, but fenugreek gives the stew its characteristic aroma, and dried limes its sourness. Like most stews, it is better on the second day.
Ingredients
Serves 6
For the stew
For the herbs
Method
Tips from the kitchen
- Dried limes (limoo amani) can be found in Middle Eastern grocers. If you have none, add the juice and zest of 1–2 lemons near the end; the stew will be bright rather than deep and musky.
- Pierce or crack the limes so they absorb liquid; whole ones can make the stew bitter if cooked too long, so some cooks remove them after an hour.
- Fenugreek is potent; too much makes the stew bitter.
- A packet of dried ghormeh sabzi herbs (about 70 g) can replace the fresh herbs: soak for 15 minutes, squeeze and fry for 5–10 minutes.
