Salt Roads Recipe
Ghormeh Sabzi
Persian Herb Stew
Iran
Servings
4
Prep
20 mins
Cook
1 hr 45 mins
Total
2 hrs 5 mins
Ingredients
400 g stewing lamb or beef, cut into pieces
1 onion, finely chopped
3 cups chopped fresh herbs (parsley, cilantro, chives or spring onion greens, plus a little fenugreek if available)
1 teaspoon dried fenugreek leaves (optional but traditional)
1 cup cooked kidney beans or 1 can drained kidney beans
2–3 dried limes, pierced
1 teaspoon turmeric
2 tablespoons oil
Salt and black pepper to taste
3 cups water or stock
Cooked rice for serving
Steps
Sauté the onion in oil until soft and lightly golden, then add the turmeric and pieces of lamb or beef, stirring until they are lightly browned.
In a separate pan, sauté the chopped herbs and dried fenugreek until darkened and fragrant; this deepens the stew’s signature flavour.
Add the herbs to the meat along with the dried limes, kidney beans, and water or stock.
Simmer gently for one and a half to two hours, stirring occasionally, until the meat is tender and the flavours have merged into a rich, aromatic stew.
Adjust the seasoning with salt and pepper and serve with warm rice.