Entree: Iran – Tehran & Central Iran – قورمه‌سبزی ➤ Ghormeh Sabzi (Persian herb stew of braised lamb with kidney beans and dried limes)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 45 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil or ghee, divided
- 1 large onion (about 225 g), finely diced
- Salt to taste
- Freshly ground black pepper to taste
- 1 tbsp (15 ml) turmeric
- 1.5 cups (100 g) fresh parsley, finely chopped
- 1 cup (50 g) fresh cilantro, finely chopped
- 1 cup (50 g) fresh chives or leek greens, finely chopped (or substitute green part of scallions)
- 1 tbsp (8 g) dried fenugreek leaves (shanbalileh), crushed lightly
- 1 cup (200 g) canned red kidney beans, drained and rinsed (or 1 cup (200 g) cooked from dry)
- 3 dried limes (limu omani), pierced with a fork or split (available at Middle Eastern markets)
- 3 cups (710 ml) water or low-sodium stock
- 1 tbsp (15 ml) tomato paste (optional, for color and depth)
- 1 tsp (5 ml) lemon juice or to taste (if needed)

Instructions

1. Heat 1 tablespoon (15 ml) of oil in a heavy pot over medium-high heat. Season lamb cubes with salt, pepper, and half the turmeric. Brown the lamb in batches until well-seared; remove and set aside.
2. In the same pot add remaining oil and sauté the diced onion until golden and soft, about 8–10 minutes. Add remaining turmeric and stir 30 seconds.
3. Return lamb to the pot, add tomato paste if using, and stir to coat. Pour in water or stock, bring to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour until the lamb begins to tenderize.
4. While the meat simmers, heat a skillet over medium heat with a little oil. Fry chopped parsley, cilantro, and chives in batches, stirring frequently, until herbs are darkened and fragrant but not burnt, about 8–12 minutes total. Transfer herbs to a plate with a slotted spoon to drain excess oil.
5. Add the fried herbs, dried fenugreek, rinsed kidney beans, and dried limes to the pot with the lamb. Stir to combine, cover, and simmer gently for another 45 minutes to 1 hour, until lamb is very tender and flavors have melded. Check liquid level and add a little water if the stew becomes too thick.
6. Taste and adjust salt and pepper. If the stew needs brightness, add 1 tsp (5 ml) lemon juice. Remove dried limes before serving or mash them into the stew for deeper flavor, discarding large seeds.
7. Serve hot over steamed basmati rice, ideally with a pinch of saffron-infused rice for authenticity.