Today is the first time I’ll actually be talking about being half Persian on the blog! I’m going to share a Ghormeh Sabzi Persian Herb Stew with Lamb Recipe that my husband and I use regularly. If you all enjoy I might make this a more frequent addition to the blog.
Persian food is one of the most amazing cuisine in the world. It really is hard to find in the United States and that’s a real shame. The flavors are unique and powerful. It’s so unlike most Middle Eastern and Asian food. I’m not exactly that best person to ask about Persian culture, but some of the most common misconceptions is that Persians have hummus or very spicy food. When you think of Persian food I want you to think of very limey meat, amazing saffron infused fluffy rice with a delicious tadig or crust on the outside. Think of pomegranates and lots of fresh cut herbs on the table. Nope, no gyros either.
Let’s get right into the recipe!
Ghormeh Sabzi Persian Herb Stew with Lamb Recipe
5 lbs Boneless Lamb leg Meat, cubed
2-3 onions, chopped
1-2 Tbsp Turmeric
10-14 Small Dried Limes (5-7 larger ones)
6 cups Dried Sabzi Herbs (found in most Middle Easter/Persian Supermarkets)
2 Cans Red Kidney Beans, rinsed and drained
Salt + Pepper to taste
3-5 cups (enough to cover meat) of Water or Broth (chicken or beef)
Oil or Butter to brown Lamb
8 Tbsp Butter
4 or more Smashed Garlic Cloves
1/4 Cup Crushed Tomatoes
Porcini Mushroom Powder to taste
Extra limes to add additional juice to taste
Wash kidney beans, chop onions, cube lamb meat into large chunks
Soak sabzi herbs in water for 10 minutes, then squeeze out water and heat with butter in large pot
Fry onions until golden, add meat and brown. Then add turmeric, salt and pepper. Add enough water or broth to cover meat, add dried limes (puncture each lime before adding with 2-4 small holes), simmer on low for 1 and a half hours until meat is tender.
Cook off water of sabzi herbs in a dry pan. (no butter or oil)
Add sabzi herbs to meat and continue to simmer for an additional 30 minutes. Add kidney beans, and simmer an additional 20 minutes. Serve with Persian style basmati rice with saffron.
Prep 30 minutes
Cooking 3 hours
If you enjoyed this recipe and want to see more, or want that recipe for Persian style rice, let me know with a comment! 😀