Ghormeh Sabzi

About This Recipe

Ghormeh Sabzi (قورمه سبزی) is widely considered the national dish of Iran and has been eaten there for thousands of years — some food historians date it to at least 500 BCE. Its name translates as 'fried herbs' or 'braised greens', and the dish is essentially a deeply flavoured braise of lamb or beef cooked with an extraordinary quantity of wilted fresh herbs — predominantly fenugreek, parsley, chives and dried coriander — plus dried limes (limoo omani) that give a characteristic sour, slightly smoky tartness, and kidney beans that absorb the deeply concentrated herb-and-meat juices. The key step that distinguishes authentic ghormeh sabzi is the very long frying of the herbs in butter or oil until they are dark, concentrated and almost crumbly — this transforms their flavour from raw and vegetal to savoury, intense and complex.

Ingredients

Serves 4

• 600 gbone-in lamb shoulder or shank(cut into chunks)
• 100 gfresh fenugreek leaves(or 4 tablespoons dried fenugreek (methi))
• 150 gfresh flat-leaf parsley(finely chopped)
• 100 gfresh chives or spring onion greens(finely chopped)
• 3dried limes (limoo omani)(pierced with a skewer)
• 240 gcooked kidney beans(drained (or 1 can))
• 1 largeonion(finely sliced)
• 0.5 teaspoonground turmeric
• 0.5 teaspoonblack pepper
• 4 tablespoonsneutral oil or butter(divided)
• 400 mlwater or lamb stock
• 1 teaspoonsalt

Instructions

1. 1

   Brown the lamb

   Heat 2 tablespoons of oil in a large heavy pot over high heat. Brown the lamb pieces in batches until well coloured on all sides, about 3 minutes per batch. Remove and set aside.

2. 2

   Sauté the onion

   In the same pot, add a little more oil and cook the onion over medium heat for 10 minutes until golden and soft. Add the turmeric and black pepper and stir for 1 minute.

3. 3

   Fry the herbs (critical step)

   In a separate large frying pan, heat the remaining 2 tablespoons of oil over medium heat. Add all the chopped herbs (fenugreek, parsley, chives). Fry, stirring frequently, for 20–25 minutes until the herbs are very dark, fragrant and have reduced to about a quarter of their original volume. They should be deep olive-green, almost crumbly. This step is non-negotiable for authentic ghormeh sabzi.

   Do not rush the herb frying. Insufficiently fried herbs will make the stew bitter and green-tasting rather than deeply savoury.

4. 4

   Combine and braise

   Return the browned lamb to the pot with the onions. Add the fried herbs, dried limes, kidney beans, water and salt. Stir to combine. Bring to a boil, then reduce heat to a very gentle simmer. Cover and cook for 2–2.5 hours until the lamb is completely tender and falling from the bone.

5. 5

   Adjust seasoning and serve

   Remove the dried limes and squeeze their juice back into the stew (discard the skins). Taste and adjust seasoning — ghormeh sabzi should be mildly tart, deeply savoury and very fragrant. Serve over Persian saffron rice (chelo) with crispy rice crust (tahdig).

Variations

• •

  Use beef shin instead of lamb for a different but equally authentic version.

• •

  Some regional variations in Iran add a small amount of dried barberries (zereshk) for extra tartness.

Storage

Refrigerate for up to 5 days or freeze for 3 months. The flavour deepens significantly after 24 hours — ideal for making ahead.

Frequently Asked Questions