Every Iranian believes that their mom makes the best Ghormeh Sabzi in the world! Italy is famous for Pizza, Mexico for Tacos and Korea for Kimchi but Ghormeh Sabzi, the national dish of Iran is second to none. The combination of the sour taste of dried lime, exotic aroma of Persian vegetables, and tender lamb meat on top of soft Persian rice is magical and lets you taste the essence of Persian culture in a single bite. This iconic meat and vegetable stew or as Iranians call it “Khoresht Sabzi” is the ultimate test of cooking skills and gets cooked in different colors, tastes, and styles.
Servings: 4 persons
- Ingredients for 4:
- 4 Cups Parsley 88 cal
- 2 Cups Chives 15 cal
- 2 Cups Spinach 14 cal
- 2 tbsp dried fenugreek leaves 10 cal
- 1 Cup Beans 392 cal
- 1 Large Onion 64 cal
- 3-5 Cups Water* 0 cal
- 300 Grams of lamb meat 882 cal
- 2 tbsp vegetable or olive oil 238
- 3-5 Limo Amani 50 cal
- Salt black pepper, saffron, cinnamon or turmeric depending on your taste
If you have not soaked the beans overnight, soak them in a large bowl of water for 3 hours and change the water every hour. Wash and pat dry your finely chopped vegetables, chop them and saute your vegetables with oil for 10 minutes on medium heat.
Choose a suitable pot and saute your onion, lamb cubes turmeric (or saffron) and oil on medium heat. The meat should get a nice golden brown color. Season the meat with salt and pepper and add 4-5 cups of water let it boil for about 10 minutes to have half cooked meat.
Rinse the soaked beans and add to the pot, let it get cooked for 20 minutes. Add the vegetables to the pot and let it cook for at least 3-4 hours. In the last hour, you should add the Limo Amani (dried limes) to the pot, this prevents the lime from getting collapsed and would look perfect in your dish of Ghormeh Sabzi.
Note: This is the traditional way of cooking Ghormeh Sabzi as this dish gets better and better when you cook it slowly and with lower heat. You can use a slow cooker to perfect this dish