Delicious "Ghormeh Sabzi" (Herb Stew) with Meatballs by Chef Masoud of Piaz Miaz

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 canola oil in a medium pot until it covers the base.

Add chopped herbs to the pot and stir to coat with oil, letting them sit to release flavors.

In another medium pot, heat canola oil and add chopped onions, cooking until semi caramelized and golden.

Add meatballs to the onion pot and periodically check back on the herbs to ensure they are searing properly.

Add a pinch of fenugreek to the meatball mixture and gently shake the pot to turn the meatballs without breaking them.

Add 2 cups of hot water to the meatball pot and let it simmer for a couple of minutes.

Add pureed spinach to the herb pot and mix until the herbs reach a dark green color.

Combine the herb mixture with the meatball mixture and mix well.

Add salt to taste and cover the pot, letting it sit for 20-25 minutes.

Add dried lime to the mixture and cover again, allowing it to simmer.

After 15 minutes, add red kidney beans to the pot, reserving some for plating.

Let the mixture sit for another 15-20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens