The Most Famous Persian Dish | Ghormeh Sabzi Recipe & My Childhood Memories

Prepare the vegetables by chopping parsley, spinach, celery, and dried chives.

Cook the lamb with a large onion for about two hours, then separate the meat and use the broth in the stew.

Soak the rice before cooking.

Heat vegetable oil until hot, then fry the chopped vegetables until they turn dark.

Sauté the cooked lamb and onion mixture together, then add the fried vegetables and pre-cooked kidney beans.

Pour in the lamb broth to thicken the stew and enhance the flavor.

Add dried lime towards the end of cooking to maintain the freshness and sourness.

Equipment Needed

Dietary