Ghormeh Sabzi - Traditional Persian Herb Stew Recipe

Start by explaining the dish, ghormeh sabzi, and its significance as a Persian herb stew.

Choose lamb shoulder for its fat and connective tissue, suitable for long cooking.

Brown the lamb in a generous amount of vegetable oil to achieve the Maillard reaction.

Slice three onions (three small or two large) while the lamb is browning.

Season the lamb with salt while browning.

Add turmeric after browning the lamb to prevent burning.

Remove the browned lamb temporarily and use the rendered fat to cook the onions.

Add onions to the pan and season with salt to draw out moisture and concentrate flavors.

Cook onions until they are almost translucent, then add turmeric.

Return the lamb to the pan along with any resting juices and a lamb bone if available.

Top up with enough water to cover the ingredients and bring to a boil, then cover and simmer.

Prepare the herbs: slice chives, parsley, and coriander, including the stalks for added depth.

Sauté the herbs in a generous amount of extra virgin olive oil until they wilt and change color.

Season the herbs with salt to help release moisture and enhance flavor.

Equipment Needed

Dietary