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Persian Lamb Stew with Herbs (Ghormeh Sabzi): A Deeply Satisfying Taste of Iran

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Ghormeh Sabzi, also known as Persian Lamb Stew with Herbs, is one of the most beloved dishes in Persian cuisine. Rich in flavor and deeply aromatic, this stew is traditionally prepared for family gatherings and special occasions, often regarded as the national dish of Iran. The unique combination of slow-cooked lamb, fresh herbs, kidney beans, and the tartness of dried limes creates a dish that is both hearty and refreshing. Served over fluffy basmati rice, Ghormeh Sabzi is the kind of comfort food that carries centuries of tradition in every spoonful.

Ingredients

Scale

  • 2 lbs (900 g) lamb shoulder or leg, cut into 1 ½-inch cubes

  • 1 large onion, finely chopped

  • 4 tbsp vegetable oil (divided)

  • 1 tsp turmeric powder

  • 1 ½ cups fresh parsley, finely chopped

  • 1 ½ cups fresh cilantro, finely chopped

  • 1 ½ cups fresh fenugreek leaves, finely chopped (or 2 tbsp dried fenugreek if fresh is unavailable)

  • 1 ½ cups fresh spinach, finely chopped (optional, adds depth)

  • 2–3 dried limes (limoo amani), pierced with a fork

  • 1 ½ cups cooked kidney beans (or 1 can, drained and rinsed)

  • 4 cups beef or lamb broth (or water)

  • Salt and black pepper, to taste

  • 1 tbsp lemon juice (optional, for extra tang)

Instructions

  • Heat 2 tbsp oil in a large pot over medium heat. Add onions and sauté until golden brown, about 7–8 minutes.

  • Stir in turmeric, then add the lamb pieces. Brown the meat on all sides, about 10 minutes.

  • In a separate skillet, heat the remaining 2 tbsp oil. Add parsley, cilantro, fenugreek, and spinach. Sauté the herbs for 10–12 minutes until fragrant and slightly wilted.

  • Add the sautéed herbs to the pot with lamb and onions. Stir to combine.

  • Pour in the broth, add dried limes, and bring the stew to a gentle simmer. Cover and cook for 1 ½–2 hours, stirring occasionally, until lamb is tender.

  • Stir in the kidney beans during the last 30 minutes of cooking. Adjust seasoning with salt, pepper, and lemon juice if desired.

  • Serve hot over a bed of steamed basmati rice.

Find it online: https://cookingworthy.com/persian-lamb-stew-with-herbs-ghormeh-sabzi-a-deeply-satisfying-taste-of-iran/