Ghormeh Sabzi

Ghormeh Sabzi is a traditional Iranian dish, known for its deep flavor and its richness of aromatic herbs. I will describe how to prepare it, but I can’t resist adding an Italian touch to the dish. Here is the traditional version with a small variation that you might like!

Ingredients for Ghormeh Sabzi:

• 500g lamb meat, cut into cubes
• 4 tablespoons vegetable oil
• 2 large onions, finely chopped
• 150g fresh parsley, finely chopped
• 100g fresh cilantro, finely chopped
• 50g scallions (or leek), finely chopped
• 25g dried fenugreek (or, if available, a handful of the fresh variety)
• 400g canned red or borlotti beans, drained
• 3 dried Persian limes (limoo amani), pierced (alternatively, fresh lemon juice)
• Salt and pepper to taste
• Water as needed
• (Optional) A pinch of chili flakes, if you like it a bit spicy
• (Italian variation) 1 glass of Italian red wine to deglaze the meat

Preparation

1. In a large pot, heat the oil and sauté the onions until they become translucent.
2. Add the meat cubes and sauté until well browned on all sides.
3. (Italian touch) Pour in a glass of red wine and let it evaporate before continuing.
4. Add the parsley, cilantro, scallions, and fenugreek to the pot and mix well. Sauté for a few minutes to flavor the herbs.
5. Cover with water and add the dried Persian limes (or lemon juice), salt, pepper, and chili if using.
6. Simmer over low heat for about 1 and a half hours, until the meat becomes tender.
7. Add the red beans and continue cooking for another 30 minutes. If the sauce becomes too thick, add a little water during cooking.
8. Taste and adjust salt and pepper if necessary.

Serve the Ghormeh Sabzi with basmati rice or Persian rice for an authentic experience.

Trivia

Ghormeh Sabzi is considered the national dish of Iran and has a history dating back over 500 years. The mix of herbs and the tangy flavor of the Persian limes create a unique and unmistakable combination.

Enjoy your meal and I hope you find this variation interesting!