Ghormeh Sabzi: A Love Affair with Green Herbs

For many, Ghormeh Sabzi is considered Iran’s unofficial national dish—a vibrant green stew that beautifully showcases the country’s passion for fresh herbs. This slow-cooked delight features tender braised lamb complemented by a medley of cilantro, parsley, spinach, chives, and spring onions. The addition of tangy dried limes is essential, imparting a distinctive flavor that is uniquely Iranian.

Ingredients:

2 tablespoons Sunflower oil

1 medium onion, finely chopped

3 lb lamb shoulder, bone-in, trimmed and cut into 2-inch chunks

1 tsp turmeric

Sea salt and black pepper, to taste

Approximately 2 cups cold water

1 large bunch parsley, finely chopped

1 large bunch cilantro, finely chopped

Small bunch chives, finely chopped

3 cups spinach, trimmed and finely chopped

Spring onions, finely chopped

15 oz can of red kidney beans, rinsed and drained

2 tbsp dried fenugreek leaves

4dried limes

2 tbsp lemon juice

Preparation:

1. In a large saucepan with a lid, heat 2 tablespoons of sunflower oil over medium heat. Add the chopped onion and sauté for about 10 minutes until softened.

2. Add the lamb chunks, turmeric, and ½ teaspoon of black pepper to the pan. Brown the meat on all sides. Pour in enough cold water to cover the meat (about 2 cups), then cover the pot and let it simmer on medium-low heat for 30 minutes.

3. While the lamb cooks, reserve 3 tablespoons each of parsley and cilantro. In a separate pan, combine the remaining herbs, spinach, and spring onions. Dry fry them over low heat for about 10 minutes to allow excess moisture to evaporate—be careful not to add too much water at this stage, as it will make the stew watery later. Stir occasionally to prevent sticking.

4. After the initial cooking time for the lamb, add the sautéed greens, red kidney beans, and fenugreek to the pot. Cover again and let it simmer gently for 2 to 3 hours until both the meat and beans are tender.

5. Season with 1½ teaspoons of salt. Pierce the dried limes several times with a fork and add them to the stew. Continue to simmer with the lid on for another 50 minutes.

6. Just before serving, stir in the lemon juice along with the reserved parsley and cilantro. Press the dried limes against the side of the pot to release their flavors and mix everything well.

7. Allow the stew to cook for an additional 10 minutes, then taste and adjust seasoning as needed with extra salt, pepper, or lemon juice. You can leave the dried limes in when serving; however, they can be quite bitter and are often an acquired taste.

Enjoy this aromatic and flavorful dish that captures the essence of Iranian cuisine!