Cooking Ghormeh Sabzi, the Most Popular Iranian Stew | Rural Cuisine

dried limes

💰Cheaper: fresh limes

Fresh limes provide acidity but lack the unique flavor of dried limes.

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat, while beef is often less expensive.

kidney beans

🥗Healthier: black beans

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective cooking oil.

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

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

Stir in turmeric powder, salt, and black pepper, cooking for 1-2 minutes until fragrant.

Add diced lamb and brown on all sides, about 5-10 minutes.

Incorporate chopped parsley, Iranian leek, and fenugreek, stirring well.

Add dried limes and dried red kidney beans to the pot.

Pour in enough boiling water to cover the ingredients and bring to a boil.

Reduce heat to low and cover, simmering for 1.5-2 hours until lamb is tender.

Check occasionally, adding more water if necessary to maintain liquid.

Adjust seasoning to taste with salt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens