Very simple recipe for Ghormeh Sabzi, a popular Iranian food! как сделать

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.

Pierce Persian dried lime with a fork and soak in hot water for an hour.

Wash the herbs (parsley, cilantro/coriander, leek green tops, fenugreek, and spinach) and dry thoroughly.

Remove and discard tough stems from the herbs.

Chop the leaves and tender stems very finely, or use a food processor for finer chopping.

Chop the leeks (green tops) by hand until very finely chopped.

Set a large frying pan over medium heat and add oil.

Once the pan is hot, add the chopped herbs and stir continuously until wilted and dark (18 to 20 minutes).

Add dried fenugreek at the last minute.

Rinse the beans and soak in water for 12 hours.

Boil the beans for 3 minutes and drain.

Use mutton or lamb with tail fat for the stew.

In the frying pan, add 1 medium onion and 1/2 tsp turmeric, sauté for 3 minutes.

Add 400g mutton and sauté with the greens.

Add 2/3 cup beans and cover with boiling water.

Reduce heat to low, cover the pot, and simmer for 2 hours.

After 2 hours, add salt and pepper to the stew.

Add the soaked dried limes and cover the pot, simmering for another hour.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens