Party-Style Ghormeh Sabzi with Ready-Chopped Herbs
Ghormeh sabzi is the king of Persian stews, and with ready herbs the hardest part — cleaning and chopping — is gone. Serves 4.
Ingredients
- Chopped ghormeh herbs: 500 g (or 400 g sautéed)
- Lamb or beef stew meat: 500 g
- Red kidney beans: 1 cup, soaked overnight
- Onions: 2 medium
- Dried limes: 4–5
- Turmeric, salt, pepper and oil
Step 1: Sauté the herbs
Using raw chopped herbs? Sauté them in a little oil over low heat for 20–25 minutes until dark and fragrant. With sautéed herbs, skip this step.
Step 2: Meat and beans
Fry the onion until golden, add turmeric and the meat to brown, then the beans and 4 cups of boiling water. Simmer for an hour.
Step 3: Slow cook
Add the herbs and pierced dried limes, season, and cook on the lowest heat for at least 2 more hours until the oil rises.
Party secret: soak the dried limes in boiling water for a few minutes first so the stew doesn’t turn bitter.
Serve with saffron rice, tahdig and fresh table herbs. Enjoy!