Ghormeh Sabzi
Dinner · Persian · Ready in 110 min · Serves 2
A beloved Persian herb and kidney bean stew with tender lamb and tangy dried limes, creating a complex and deeply flavourful dish.
Per serving
- Calories
- 380
- Protein
- 28 g
- Carbs
- 16 g
- Fat
- 22 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron36%
- Vitamin D1%
- B12190%
- Zinc83%
- Magnesium27%
- Omega-342%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 350 g Lamb shoulder, diced
- 240 g Kidney beans (canned, drained)
- 60 g Fresh parsley, chopped
- 40 g Fresh fenugreek leaves
- 3 whole Dried lime (loomi)
- 120 g Onion, diced
- 30 ml Oil
- 500 ml Water
Method
- 1
Heat oil in a heavy pot and brown the diced lamb over medium-high heat until golden on all sides, stirring occasionally.
- 2
Add diced onion and cook until softened and translucent, about 5 minutes, stirring frequently.
- 3
Stir in chopped parsley, fenugreek leaves, and drained kidney beans. Add water and dried limes (pierce each with a fork). Bring to a boil.
- 4
Reduce heat to low, cover partially, and simmer for 60-75 minutes until lamb is very tender and flavours meld. The stew should be hearty, not soupy.
- 5
Remove from heat. Taste and adjust seasoning. Serve hot with basmati rice or flatbread, spooning the rich broth over each serving.
