How to make Ghormeh Sabzi | Cooking with Zahra

Soak dried limes for 4 hours, and rinse every 1.5 hours - this helps remove the bitter taste from the lime and allows for the beautiful flavour to be present. Rinse and drain before using.

Soak dried chives for 30 minutes, drain, and squeeze excess water. Keep aside.

In a large pot, on medium heat, fry the vegetables (greens onion, parsley, and chives) without oil for about 10, until the excess liquid has evaporated. Add 100g vegetable oil, and fry for about 10 minutes (Turn off the heat, add the dried fenugreek, and mix ingredients together. It is important not to fry the fenugreek as it can give the dish a bitter taste). Set aside.

In a large pot, on high heat, sauté onions with 150g vegetable oil until they become translucent. Add in the turmeric powder and black pepper. And add the meat and fry until browned. Add about 2.5 litres of boiling water, and allow the liquid to come to a boil. Cover the pot with a lid, reduce heat, and allow to simmer for 90 minutes. Add fried vegetables and season with salt, and leave to simmer for an additional 1.5.

Add the cooked beans and soaked limes, and simmer for additional 20 minutes. Finally, adjust the salt and add dried lime or lemon juice, and turn off the heat. Ready to serve.

Serve with rice.