Ghormeh Sabzi recipe stew (khoresht) Persian Iranian food recipe

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and turmeric powder, cooking for an additional minute until fragrant.

Add cubed lamb to the pot, browning on all sides for about 5-10 minutes.

Incorporate chopped fresh herbs (parsley, spring onions, fresh chives, dried fenugreek) and sauté for 3-4 minutes.

Add dried limes, cooked kidney beans, and enough water to cover the ingredients.

Season with salt and black pepper, then bring to a boil.

Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally.

Check for tenderness of the lamb and adjust seasoning as needed.

Add lemon juice for brightness before serving.

Serve hot.

Equipment Needed

Dietary