Ghormeh sabzi is one of the most popular Persian foods which no one can be found who do not like it. In preparing Ghormeh sabzi ingredient such as lamb or veal, Coriander, Parsley, Fenugreek, Spinach, black-eyed peas, or Red Beans, Olive oil, dried lime, Onion, Pepper, Turmeric and Saffron are utilized of which each of them has their own beneficial characteristics.
- 1 kg lamb or beef stew meat, cubed
- 1 cup red kidney beans, soaked overnight
- 1 onion, finely chopped
- 4 bunches parsley
- 1 bunch cilantro
- 4 scallions (green stems only)
- 1 tablespoon dried fenugreek (or 1 bunch fresh fenugreek)
- 4 dried limes (limoo amani) , or 4 tablespoons lemon juice
- 1 teaspoon turmeric
- Vegetable oil
Wash the herbs in a large bowl, then dry and chop finely.
In a large skillet, heat 4 tablespoons vegetable oil over medium heat and sauté the fresh herbs for about 15 minutes, while stirring occasionally. Set aside.
In a large pot, sauté the chopped onions in 2 tablespoons of oil for about 10 minutes, until golden brown.
Add the meat, turmeric, salt, pepper to the onions and fry for about 6 to 8 minutes.
Add the soaked dried beans, the fried herbs and the dried limes.
Cover with water and bring to a boil on high heat. Then, lower the heat, cover and simmer on low to medium heat for about 2 hours.
Taste and add salt or pepper if needed. Add water and continue to simmer if the meat is not tender enough.
Serve over Persian steamed rice.