Name: Ghormeh Sabzi (Persian Herb Stew) Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Ingredients: 1 lb lamb or beef, cut into small cubes; 1 bunch fresh parsley, finely chopped; 1 bunch fresh cilantro, finely chopped; 1 bunch fresh fenugreek leaves, finely chopped (or substitute with spinach); 4 green onions, finely chopped; 4 cloves garlic, minced; 1 cup red kidney beans, soaked overnight and boiled until tender; 1 teaspoon turmeric; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 tablespoon dried fenugreek leaves (optional); Salt and pepper to taste; 3 tablespoons vegetable oil; Juice of 2 limes

How To Make Ghormeh Sabzi (Persian Herb Stew)

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Preparation: 20 minutes

Cooking: 2 hours

Total: 2 hours 20 minutes

Serves:

Ingredients

1 lb lamb or beef, cut into small cubes
1 bunch fresh parsley, finely chopped
1 bunch fresh cilantro, finely chopped
1 bunch fresh fenugreek leaves, finely chopped (or substitute with spinach)
4 green onions, finely chopped
4 cloves garlic, minced
1 cup red kidney beans, soaked overnight and boiled until tender
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon dried fenugreek leaves (optional)
Salt and pepper to taste
3 tablespoons vegetable oil
Juice of 2 limes

Instructions

In a large pot, heat the vegetable oil over medium heat. Add the meat and cook until browned on all sides. Remove the meat from the pot and set aside.
In the same pot, add the green onions and sauté until softened. Add the minced garlic and cook for another minute.
Add the chopped fresh herbs (parsley, cilantro, and fenugreek leaves) to the pot and cook for about 5 minutes, until wilted and fragrant.
Return the browned meat to the pot and stir in the cooked kidney beans. Add the turmeric, cumin, coriander, dried fenugreek leaves (if using), salt, and pepper. Mix well to combine.
Pour enough water into the pot to cover the ingredients by about an inch. Bring to a boil, then reduce the heat to low and cover the pot. Let simmer for at least 2 hours, stirring occasionally.
Just before serving, stir in the lime juice and adjust the seasoning to taste.
Serve the Ghormeh Sabzi hot with steamed basmati rice or Iranian flatbread.