Ghormeh Sabzi

Ghormeh Sabzi is one of the oldest and most beloved dishes in Iranian cuisine. This dish, which dates back 2000 years, is especially made on family tables and special occasions. The name "Ghormeh" means "stew" and "Sabzi" means "greens" in Persian, which indicates that the dish is a type of stew made with sautéed herbs. It includes fresh herbs like parsley, leek, coriander, and spinach, along with beef or lamb, kidney beans, and a special Iranian ingredient, dried lime (limoo amani).

Ghormeh Sabzi is not just a dish, but also a cultural heritage. It is often made during special days like Nowruz (Persian New Year) and when hosting guests, and it carries great significance for the Iranian people as a recipe that requires patience and effort. While small changes are made in different regions, it is traditionally cooked according to its original recipe. This dish symbolizes patience and is served to guests as a gesture of respect. It is considered one of the most loved dishes in the society and is recognized as Iran's national dish.

Ingredients: 

 500 g cubed beef or lamb
 1 large onion (chopped)
 250 g fresh herbs (parsley, coriander, spinach, leek)
 3 dried limes (limoo amani)
 1 cup kidney beans (pre-cooked)
 Olive oil or butter (3 tablespoons)
 1 teaspoon turmeric
 Salt and black pepper
 Water (about 1 liter)

Instructions: 

1️⃣ Cook the meat and onion

Add olive oil to a pot, add the chopped onions and cook until golden brown.
Add the meat and turmeric, then brown the meat.

2️⃣ Prepare the herbs

Finely chop the parsley, coriander, leek, and spinach.
In a pan, heat 2 tablespoons of oil and sauté the herbs over low heat for about 10-15 minutes.

3️⃣ Cook the dish

Add the cooked herbs to the pot, then pour in 1 liter of hot water.
Pierce the dried limes with a fork in a few places and add them to the pot.
Let it cook on low heat for about 2-3 hours.

4️⃣ Final step: Add the beans

Add the pre-cooked kidney beans and cook for another 30 minutes.
Season with salt and black pepper and check the taste.

5️⃣ Serving:

Serve Ghormeh Sabzi with saffron Iranian rice (Chelow).
You can squeeze a few drops of lemon juice on top to enhance the sour taste.

Flavor Secrets: 

⇒ Cooking the herbs thoroughly enhances the flavor of the dish. They must not remain raw!
⇒ If you don’t have dried limes (limoo amani), you can use lemon juice or pomegranate molasses.
⇒ Slow cooking is the key to Ghormeh Sabzi’s taste. The longer it cooks on low heat, the more flavorful it becomes.