Persian Fresh Herb Stew (Ghormeh Sabzi)
Ghormeh sabzi is often referred to as the king of Persian stews, and its popularity is not surprising given its delicious taste and fragrant aroma.
Ingredients
- 4 bunches parsley
- 2 bunches cilantro
- 2 bunches green onion green parts only
- 2 tablespoon dried fenugreek
- 1 large onion thinly sliced (or 2 medium onions)
- 2 lamb shanks cut in half
- 1.5-2 lbs stew meat (lamb)
- 1 can low sodium broth chicken, beef or bone
- 2 tablespoon tomato paste
- 2 teaspoon turmeric powder
- 1 teaspoon black pepper
- salt to your preference
- 6 Persian dried limes
- 1 can red kidney beans rinsed and drained
- 1 tablespoon fresh lemon juice
- oil for cooking
Instructions
- Gather your ingredients. Wash, dry, and chop the herbs. Cut the stew meat into 2-inch pieces and remove any excess fat.
- Pat the lamb shanks dry and season with salt and pepper. Heat a large pan over medium-high heat and add a tablespoon of oil. Brown the lamb shanks on all sides, about 5 minutes per side. Remove the lamb shanks from the pan and set aside.
- Add the onion to the same pan and cook until softened, about 5 minutes. Add the stew meat and cook until golden, then add the tomato paste and turmeric and cook for an additional 3 minutes. Place both the lamb shanks and stew meat mixture in a large pot and add enough broth to cover the meat. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the lamb is tender.
- In a large pan, heat a generous amount of oil over medium heat. Add the chopped herbs, green onions, and dried fenugreek and sauté, stirring for 20 minutes, or until the herbs are dark green and fragrant. This step is very important for developing the flavor and color of this stew.
- Add the herbs to the stew pot and simmer for 30 minutes.
- Add the kidney beans and dried limes and cook for an additional 30 minutes on low heat.
- Once the stew is ready to eat, season with salt and lemon juice to your liking.