- 500g fresh or frozen chopped herbs (parsley, cilantro, fenugreek, chives/leeks)
- 300g spinach (optional, for extra green color
500g beef or lamb, cut into small cubes
1 large onion , Finley chopped
3_4 dried limes ( limoo amani ), pierced with a fork
1 cup red kidney beans ( pre_soake overnight or canned)
1 teaspoon turmeric
1/2 teaspoon black pepper salt to taste
3_4 tablespoons vegetable oil water (enough to cover the stew )
step1 : prepare the herbs wash all fresh herps thoroughly
chop finely ( parsley , cilantro, chives/ lks.)
If using spinach, chop it as well.
Heat2 tablespoons of oil in a pan and saute the herbs over medium heat for 5_7 minutes until fragrant and slightly darker. stir occasionally to avoid burning. set aside. step2: cook the meat in a large pot, heat 2 tablespoons of oil over medium heat.
Add the chopped onions and saute until golden brown.
Add turmeric and stir for 30 seconds to release its aroma.
Add the meat cubes and brown them on all sides.
step3: Add beans and dried limes if using pre_soaked beans, drain and Add them now.
if using canned , rinse and Add them later.
Add the dried limes ( pierced to release flavour). pour enough water to cover all ingredients ( 3_4 cups).
Bring to a boil , then reduce heat to low, cover partially, and simmer for 1_1.5 hours, stirring occasionally.
step4: Add sauteed herbs Add the sauteed hebs to the pot.
Add salt and black pepper to taste.
stir gently and continue swimming for another 30_45 minutes.
if needed , Add water gradually to keep a stew_like consistency.
step5: final touches taste and adjust seasoning.
remove the dried limes or leave them for extra flavor ( they are edible but sour).
serve hot with steamed basmati rice.
Tips for perfect ghormeh sabzi : frying the herbs first is key for aroma and color.
Use dried limes for authentic tangy flavor.
simmer slowly to allow all flavors to blend perfectly.
leftovers taste even better the next day.;
