Heavenly Ghormeh Sabzi - Persian Herb Stew

I am in a full on foodie crush at the moment and it's been inspiring a lot of the dishes I have been making over the last couple of weeks. I absolutely adore Sabzi's Deli, I can't walk past it's food glamourous window without swooning over the beautiful Middle Eastern inspired salads, piled tantalisingly high. After checking out the website, I was so excited to see that the owner, Kate Attlee, had shared some of her recipes and this Ghormeh Sabzi (Persian Herb Stew), a lamb dish heavy on the herbs and lime juice is just outrageously good!

If you love a rich and flavourful stews, Ghormeh Sabzi is a dish you absolutely need to try. This beloved Persian herb stew stands out with its vibrant green colour and fragrant blend of herbs.

What is Ghormeh Sabzi?

Known as Iran's national dish, Ghormeh Sabzi is a comforting and hearty stew made mainly with fresh herbs, tender lamb, and kidney beans. This flavorful combination is typically served with fluffy basmati rice, making it a perfect choice for family gatherings or special occasions.

The key ingredients that elevate a great Ghormeh Sabzi are its herbs. I've used a combination of parsley, coriander, mint, and dill to create a signature flavour that is hard to resist. The original recipe calls for chives instead of the mint, most recipes I have seen suggest chives or spring onions , but I had a bag of mint, so this is what I used. I also added lime leaves, because I had a random pack in the fridge destined for another recipe that I never made. The addition of the lime juice in this dish introduces a unique tanginess, enhancing the dish’s complexity.

Ghormeh Sabzi - Persian Herb Stew - The Recipe

To make this delicious Persian herb stew, gather the following ingredients:

• 750g lamb shoulder, cut into chunks

• 1 large white onion, finely chopped

• 2 cloves of garlic, minced

• 1 tsp turmeric

• 50g fresh coriander (about 30g)

• 50g fresh parsley

• 30g bunch of mint

• 30g bunch dill

• 1 bag fresh baby/young leaf spinach (around 200g)

• 4 juicy limes

• 5 lime leaves

• 1 tin kidney beans, fully drained

• 1 tsp ground fenugreek

  
  

Method

Step 1: Sauté the Aromatics

Start by heating a large pot over medium heat. Add a splash of oil and sauté the diced lamb shoulder until it is browned on all sides.

Once the lamb is browned, remove the meat from the pan and set aside. Add the chopped onion and sauté until the onion is translucent and fragrant, which usually takes about 5 minutes. Stir in the minced garlic and turmeric and cook for about a minute. Return the lamb to the pan and ensure each piece is thoroughly coated in the turmeric oil.

Next, cover the meat and onion mixture with boiling water, ensuring the liquid is just about covering the ingredients. Bring the mix to a boil, then reduce the heat to a gentle simmer. Allow the stew to cook for about 1.5 to 2 hours or until the lamb is tender. The low-cooking process allows the flavours to meld beautifully.

While the lamb is simmering, it's time to prepare the herbs. Wash and finely chop coriander, parsley, mint, dill, and spinach. Aim for a rough chop to maintain texture. Using a knife instead of a food processor helps keep the herbs from becoming mushy, ensuring they add a fresh burst of flavour to the stew.

When the lamb is tender, stir in the chopped herbs and drained kidney beans, along with the lime leaves. Add the lime juice, and ground fenugreek. The herbs will wilt and infuse the stew with their vibrant flavours. Let the stew simmer for an additional 30 minutes to fully integrate the ingredients.

Serving Suggestions

Serve Ghormeh Sabzi hot alongside fluffy basmati rice. The rice not only complements the rich stew but also soaks up all the delicious flavours. To give the dish an extra kick, garnish it with fresh herbs or fresh herb chutney just before serving.

Tips for the Perfect Ghormeh Sabzi

• Use Fresh Ingredients: Select high-quality lamb and fresh herbs to bring out the best flavours. Fresh herbs can significantly impact the overall taste of the dish.

  
  

• Balance the Tanginess: For a bolder flavour, feel free to adjust the lime juice, or toss a few dried limes into the simmering pot for added tang.

  
  

• Plant-Based Alternative: For a vegetarian version, swap the lamb for hearty vegetables like eggplant or mushrooms, and use vegetable broth instead of water.

  
  

• Flavour Boost from Leftovers: Ghormeh Sabzi tastes even better the next day as the flavours develop. Store leftovers in an airtight container in the refrigerator for up to three days.