Ghormeh sabzi would have to be the national dish of Iran. It is, without a doubt, one of the most delicious all-time favourite stews of Iranian folk.  It has a limey tang that may be a little unusual to the European pallete. But, in saying that, after a few tries I have never met anyone who didn’t fall in love with it.

 

Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
 
ghormeh sabzi
HERBED LAMB STEW WITH DRIED LIMES
serves prep
6 45 mins
cook
2 h 15 mins
serves prep
6 45 mins
cook
2 h 15 mins
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
 
ghormeh sabzi
HERBED LAMB STEW WITH DRIED LIMES
serves prep
6 45 mins
cook
2 h 15 mins
serves prep
6 45 mins
cook
2 h 15 mins
 
ingredients
  • 2 tbsp canola oil
  • 1.5 kg lamb shoulder or leg cut into 2 cm x 4 cm chunks
  • 2 large brown onions finely chopped
  • 1 tsp minced garlic
  • 1 tsp turmeric
  • 1 tsp advieh khorosht*
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 6 cups water
  • 6 dried limes**
  • 1/4 cup dried fenugreek leaves
  • 2 tbsp dried lime powder
  • 1/2 cup canola oil
  • 2 leeks green ends only, washed and finely chopped
  • 1 cup spinach leaves finely chopped
  • 1 cup silverbeet green leaves only, finely chopped
  • 2 cups fresh flat-leaf parsely finely chopped
  • 1 cup fresh chives finely chopped
  • 1 cup fresh coriander finely chopped
  • 2 420g tins red kidney beans
Instructions
  1. In a large, heavy-based pan, heat the oil and brown the lamb in small batches, over medium heat for 3—4 minutes. Remove each browned batch with a slotted spoon, then set aside. Browning helps seal in the juices and prevents the meat from falling apart when fully cooked.
  2. In the same pan, add a little extra oil if necessary and fry the onion over a medium heat until golden-brown. Add the garlic and cook for another minute.
  3. Return the lamb to the pan, sprinkle the turmeric, advieh khoroshte, salt, pepper, cinnamon and nutmeg over the meat and stir briefly. Add the water and bring to the boil.
  4. Pierce the dried limes with a fork several times. Add to the pan, along with dried fenugreek leaves and dried lime powder. Cover and simmer gently, over a low heat for 1 hour.
  5. Meanwhile, in a large, non-stick pan heat the canola oil and fry the chopped leek, spinach, silverbeet, parsley, chives and coriander over medium heat for 15—20 minutes, stirring frequently. The aroma of the herbs will change, and the oil will turn a greenish colour when squashed with a spoon.
  6. Strain and rinse the kidney beans and add to the lamb along with the fried herbs. Cover and continue to simmer gently for a further 1 hour or until the meat is fully cooked and the sauce has reduced slightly.
serving suggestion

Serve with steamed basmati rice and wedges of fresh onion.

notes
**Dried limes impart a sour, tart taste. They can be left in the food and eaten, or removed prior to serving. They are available from Middle Eastern specialty shops.
***Dried fenugreek leaves have a slightly bitter, curry-like flavour. They are available from Middle Eastern specialty shops.
**** Dried lime powder is made from the crushed, dried black Persian limes. It is optional, but gives the dish an extra tangy, zesty flavour.

 
2018-06-06T12:24:45+08:00

Leave A Comment

ISBN: 978-0-9954079-0-9 (hardbound)

Published by: Sharon B-Nejad 2016
Text and photographs copyright © Sharon B-Nejad 2016

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without written permission of the publisher (Copyright Act 1968).

Copyright © Sharon B-Nejad 2016

Design, photography and styling: Sharon B-Nejad
Print and bound by: ingramspark.com

Jewels of Persia: Perth, Western Australia
jewelsofpersia.com.au