Ghormeh Sabzi

Method

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1. Chop the herbs as finely as you can manage. This takes a while and is worth doing properly.

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2. Heat the 5 tablespoons of oil in a wide pan and add all the herbs. Fry over medium-low heat for 20 to 25 minutes, stirring often, until they have collapsed to a quarter of their volume and turned very dark green. Do not let them burn.

   Mark done Start 20 min timer

3. In a separate heavy pot, cook the onions in a little oil for 10 minutes until golden. Add the turmeric and cook 1 minute.

   Mark done Start 10 min timer

4. Add the lamb and brown it all over, about 8 minutes.

   Mark done Start 8 min timer

5. Add the fried herbs, the pierced dried limes, salt and pepper, and the hot water.

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6. Bring to a simmer, cover, and cook very gently for 2 hours.

   Mark done Start 2 hr timer

7. Add the kidney beans and cook another 30 minutes uncovered, until the stew has darkened and a slick of oil has risen to the surface. That oil is the traditional sign it is ready.

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8. Press the dried limes against the side of the pot to release more of their juice, then taste. Add lime juice if it needs sharpening.

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9. Rest 15 minutes and serve over steamed basmati with tahdig.

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Chef’s Tips

• Twenty-five minutes on the herbs. This is the step that makes the stew.
• Pierce the dried limes or they will bob about doing nothing.
• Wait for the oil to rise to the surface. That is when it is done.

Common Substitutions & Variations

• Out of spring onion? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Steamed basmati and tahdig
• Shirazi salad
• Doogh or a dry red

Storage & Reheating

Refrigerate up to 4 days, better on day two, and freeze 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.