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Ghormeh-Sabzi - Persian Herb Stew


1 big bunch Parsley
1/2 a bunch Coriander (optional)
A hand full of Spinach Leaves (optional)
1 small bunch Fenugreek 
1/2 a bunch Baby Leeks
4 Cups water
400g Lamb, cubed 
1 Medium Onion, chopped
1 Can Red Kidney Beans (390g)
3-4 Dried Limes, halved and seeds removed
Salt and Pepper
Lemon Juice
Oil for cooking

  1. Finely chop all the herbs either by hand or in a food processor.
  2. In a fry pan, heat a couple of tablespoons of oil on high heat. 
  3. Add the herbs and stir occasionally until herbs are soft.  
  4. Add a generous amount of oil, keep stirring continuously until herbs absorb all the oil and turn into a deep green colour. 
  5. In a pot, brown onions with little oil.
  6. Add chopped meat and stir occasionally until the meat is sealed. 
  7. Add water and simmer until the meat is just cooked (roughly 30 minutes).
  8. Add fried herbs, can of drained beans, dried limes and close the lid.
  9. Cook for a further 45 - 60 minutes. 
  10. To check to see if the stew is done, look for a layer of deep green oil covering the surface of the stew.
  11. Adjust taste by adding lemon juice, salt and pepper.