Ghormeh Sabzi
Iran's beloved 'king of stews': a dark green herb braise of lamb, kidney beans and dried lime, simmered for hours until the oil glistens.
What it is
Iran's beloved 'king of stews': a dark green herb braise of lamb, kidney beans and dried lime, simmered for hours until the oil glistens. Ingredients: lamb or beef, kidney beans, parsley, cilantro, spinach, fenugreek (the signature), leek or chives, onion, turmeric, dried limes (limoo amani), oil, salt. Recipe: 1) Fry the chopped herbs until they darken deeply — the colour is the flavour. 2) Sear meat with onion and turmeric. 3) Add herbs, beans and pierced dried limes; simmer 3-4 hours low. 4) Adjust sourness; skim the gleaming oil. Serve: over chelow saffron rice with its tahdig crust. Flavor: herbaceous, sour, fenugreek-bitter in the best way. History: herb stews in Persia are ancient; ghormeh sabzi is today Iran's most voted national dish, cooked from Tabriz to Bandar Abbas with regional greens. See also: Tahdig, Fesenjan.
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