Ghormeh Sabzi

The story

Ghormeh Sabzi is a Iranian main with a clear sense of place. Ghormeh sabzi is one of the most emblematic Persian khoresh stews, built around a large quantity of fried herbs, dried lime, meat and beans. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 900 g beef chuck or lamb shouldercut into 3 cm pieces
• 220 g parsleyfinely chopped
• 120 g corianderfinely chopped
• 120 g spring onion greens or chivesfinely chopped
• 50 g fresh fenugreek leavesor 2 tbsp dried
• 240 g red kidney beanscooked
• 4 piece dried Persian limespierced
• 200 g oniondiced
• 1.5 tsp ground turmeric
• 70 ml neutral oil
• 1200 ml water or stock
• 2 tsp fine salt
• 0.5 tsp black pepper

Method

1. Cook chopped herbs in 40 ml oil

   Cook chopped herbs in 40 ml oil over medium-low heat for 15–20 minutes, stirring often, until they darken significantly and smell intensely aromatic. Do not rush this stage, but stop before they burn.

   Look for: they darken significantly and smell intensely aromatic Tip: Cook the herb mixture until noticeably darker and aromatic before it meets the liquid; this is what gives the stew its characteristic depth. Avoid: Under-fried herbs taste grassy, burnt fenugreek tastes bitter and crushed dried limes can overwhelm the stew with pith bitterness.

2. In a heavy pot brown the onion

   In a heavy pot brown the onion in remaining oil. Add turmeric and beef and cook until the meat is coloured on several sides.

   Look for: the meat is coloured on several sides

3. Add fried herbs and stock

   Add fried herbs and stock. Pierce dried limes several times and add them whole. Bring to a simmer, cover partially and cook for 90 minutes.

4. Add cooked kidney beans and simmer another

   Add cooked kidney beans and simmer another 30–40 minutes until the meat is tender and the sauce has darkened to a deep green-brown.

   Look for: the meat is tender and the sauce has darkened to a deep green-brown

5. Taste carefully

   Taste carefully. Press one lime gently against the side of the pot to release more sourness if needed, but avoid crushing all of them because their pith can become bitter.

6. Season with salt and rest 10 minutes

   Season with salt and rest 10 minutes. Serve with steamed Persian rice and tahdig.

   Look for: Meat is fork-tender, sauce has reduced enough to cling and the dried-lime acidity is clear but balanced.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.