Persian Plateau & Isfahan
Ghormeh Sabzi (Herb & Dried-Lime Stew)
Often called Iran's national stew: a deep, dark braise of slow-fried herbs, tender lamb, kidney beans, and the haunting musky sourness of dried lime — the most beloved khoresh on the Persian table.
3 hr · Serves 6 · Medium
6
Ingredients
Base
Herbs
Souring
Method
Start cooking mode- Prep 30 min · Cook 150 min · 180 min total
- medium
- 1
Slow-fry the chopped herbs until darkened and fragrant — the foundational step.
- 2
Brown onion, turmeric, and lamb; combine with the fried herbs and beans; cover with water.
- 3
Add pierced dried limes; braise low until meat is tender and the stew dark and reduced.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
