Name: Persian Lamb Stew (Ghormeh Sabzi) (Standard)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 2 lb Lamb shoulder-cut into 1-inch pieces; 1 large Yellow onion-chopped; 4 cloves Garlic-minced; 2 cups Fresh parsley-chopped; 2 cups Fresh cilantro-chopped; 1 cup Fresh spinach-chopped; 1/2 cup Dried fenugreek leaves; 1 cup Canned kidney beans-rinsed and drained; 2 tbsp Vegetable oil; 1 tsp Turmeric powder; 1 tsp Salt; 1/2 tsp Black pepper; 2 Dried limes (limoo amani)-pierced; 6 cups Water

Recipe tier

A hearty and flavorful Persian stew with lamb, herbs, and kidney beans, perfect for a comforting weeknight meal.

Total 2h 30m

Serves 6 servings

Steps 7

Ingredients 14

Lamb
2 lb 900 g Lamb shoulder-cut into 1-inch pieces
Aromatics
1 large 200 g Yellow onion-chopped
4 cloves 12 g Garlic-minced
Herbs
2 cups 60 g Fresh parsley-chopped
2 cups 60 g Fresh cilantro-chopped
1 cup 30 g Fresh spinach-chopped
cup 15 g Dried fenugreek leaves
Legumes
1 cup 180 g Canned kidney beans-rinsed and drained
Seasoning
2 tbsp 30 mL Vegetable oil
1 tsp 5 g Turmeric powder
1 tsp 5 g Salt
tsp 2.5 g Black pepper
2 2 Dried limes (limoo amani)-pierced
Liquid
6 cups 1.4 L Water

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Equipment

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Instructions

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In a large pot or Dutch oven, heat the Vegetable oil over medium-high heat. Brown the Lamb in batches, then set aside.
Add the Yellow onion to the pot and cook until softened, about 5 minutes. Add the Garlic and Turmeric powder and cook for another minute.
Return the Lamb to the pot. Add the Water, Salt, Black pepper, and Dried limes. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
While the lamb simmers, prepare the herbs. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the Parsley, Cilantro, Spinach, and Dried fenugreek leaves and cook, stirring frequently, until the herbs are wilted and darkened, about 15-20 minutes.
Add the cooked Herbs and the Kidney beans to the pot with the Lamb. Stir to combine.
Cover and simmer for another 30 minutes, or until the lamb is tender and the flavors have melded.
Adjust seasoning to taste. Serve hot with steamed rice.