Ghormeh Sabzi - Persian Green Stew
A stew of lamb, limes and kidney bean, seasoned with turmeric and fenugreek and simmered on the stove. It comes to the table with white rice.
2 hr 50 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 150 min · 170 min total
- medium
- 1
Trim meat and cut into 3/4" cubes. Fry onion over medium heat in half of the oil until golden.
- 2
Add turmeric and fry for 2 more minutes. Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown.
- 3
Reduce heat. Add water, drained kidney beans, salt and pepper to taste. Cover and simmer gently for about an hour or until meat is tender.
- 4
Fry potatoes over high heat in the remaining oil until lightly browned. Add to sauce, leaving oil in the pan.
- 5
Cover and simmer for 10 minutes. Add prepared vegetables to frying pan and fry over medium heat until wilted.
- 6
Add to sauce, then add dried limes (or lime juice), cover and simmer for an additional 10-15 minutes.
- 7
Adjust seasoning and serve with white rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
