Authentic Persian Ghormeh Sabzi with A simple traditional trick

Finely chop the vegetables for Ghormeh Sabzi and fry them until they turn dark in color, being careful not to fry them excessively to avoid bitterness.

Grate the onions and sweat them in vegetable oil.

Add the lamb shanks or lamb shoulder to the pot.

Add spices: turmeric, black pepper, and garlic powder while frying the meat.

Add the fried vegetables to the pot.

Pour in boiled water and add 1 tablespoon of tomato paste as a condiment.

Season with salt to taste and let the meat cook over medium heat.

Fry the dried herbs along with turmeric powder and pomegranate molasses in the middle of cooking the meat.

Optionally, add butter or ghee and 5 pieces of dried limes to the pot (though the creator mentions they personally do not do this).

Once the meat is cooked, add the fried herbs and let it simmer for 20 minutes.

Add a can of red kidney beans and fresh lemon juice, then let it simmer for an additional 5 minutes.