Ghormeh Sabzi: Iranian Herb Stew with Dried Limes

  • Total time - 3 hours 30 minutes (including bean soaking)
  • Active preparation - 45 minutes
  • Simmering time - 2 hours 30 minutes
  • Servings: 6
  • Country: Iran
A rich, deep green Iranian herb stew Ghormeh Sabzi with rice and slices of dried limes.

The key to a perfect Ghormeh Sabzi is in two steps: first, quality long simmering of the meat for tenderness; second, correctly frying the herbs. The herbs must be fried slowly and for a long time to lose all moisture and gain a deep dark green color and intense flavor. This gives the stew its richness and depth.

Traditionally, dried limes (limoo amani) are used, which impart the necessary sourness to the dish. You can also use fresh lime juice, but the dried limes add a complex aroma.

Note: The long frying process for the herbs is crucial for achieving the characteristic dark green color and deep flavor. Do not rush this step!

Ingredients

For the Stew (Khoresht)

  • 700 g beef or lamb stew meat (shank, shoulder), cut into 2.5 cm cubes
  • 1 piece yellow onion, finely chopped
  • 4 pieces dried limes (Limoo Amani)
  • 0.5 cup red kidney beans (soaked overnight and drained), or canned (rinsed)
  • 1 tsp ground turmeric
  • to taste salt and pepper
  • 4 cups water
  • 4 tbsp oil

Sabzi (Herbs)

  • 2 cups fresh parsley, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • 1 cup green part of leek or scallions, finely chopped
  • 2 tbsp dried fenugreek leaves (Shanbelileh)
  • 4 tbsp oil for frying herbs

Instructions

Step 1: Stew Base and Meat Preparation

Heat 4 tbsp of oil in a large pot (ideally a Dutch oven). Add the chopped onion and sauté until soft and beginning to turn golden.

Add the meat and sear on all sides until browned. Season with salt, pepper, and add the turmeric. Stir.

Add 4 cups of hot water. Bring to a boil, then reduce the heat to minimum, cover, and simmer for 60 minutes.

Step 2: Preparing and Frying the Herbs (Sabzi)

In the meantime, prepare the herbs. It is critical to chop them as finely as possible.

Heat 4 tbsp of oil in a large frying pan. Add the chopped parsley, cilantro, leek, and dried fenugreek.

Fry the herbs over medium to low heat for 15-20 minutes. Stir constantly. The herbs must brown, lose most of their volume and moisture, and turn a deep dark green to slightly black color. This is crucial for the deep flavour and color of the stew! Let them fry slowly to prevent burning.

Set the fried herbs aside.

Step 3: Finishing the Stew (Limes and Beans)

Prick the Limoo Amani limes in several places with a fork. This allows their sourness and aroma to be released into the stew.

Add the fried herbs, pricked dried limes, and drained kidney beans (if using soaked dried beans) to the meat (after 60 minutes of simmering). If using canned beans, add them only during the last 30 minutes.

Simmer covered over very low heat for 90 to 120 minutes, or until the meat is completely tender and the stew is thick and oily on the surface. The stew should have the consistency of a thick sauce, not a soup.

Check the consistency about 30 minutes before the end. If it is too thick, add a little hot water. If it is not sour enough, you can add the juice of half a fresh lime (optional).

Step 4: Serving

Remove the dried limes before serving.

Serve hot with Chelow (saffron rice). It is usually also served with yogurt and fresh herbs.