Persian Lamb & Herb Stew (“Ghormeh Sabzi”)

“Ghormeh (‘stew’) Sabzi (‘green’)” as it’s said in Farsi; this is said to be the national Persian dish – and my personal favorite!

It has taken me nearly one year to perfect this recipe and ensure that all of the rich, fresh flavors I so frequently tasted at family dinners growing up were there in my own recipe. I can finally say– they are! This dish takes some time and dedication, but I promise the results are worth the wait.

A few notes about this recipe and ingredients:

1) My recipe requires a slow cooker, but if you don’t have one – don’t fear! You can simply use a large pot on a low-heat simmer for the later instructions.

2) Two of the ingredients can be found at  local Middle Eastern stores, or Amazon! I have included links to the stores that sell them.

  • 1.5 cups dry (soaked overnight) or canned red kidney beans
  • 1 medium yellow onion, chopped
  • 1.5 lb. lamb shoulder or lamb chops (bone in)
  • 1 tbsp. turmeric
  • 1 tbsp. salt
  • 1 tsp. pepper
  • 2 oz. dehydrated  fenugreek, leek, and parsley
  • dried limes
  • 2 tbsp. olive or safflower oil
  1. Sauté chopped onion in 1 tbsp. oil until clear and beginning to brown.
  2. Next, you will want to sear your lamb in the onion mixture for just a minute or two. At this time, add turmeric and make sure you’ve coated your lamb with it. Add salt and pepper and remove from heat to put into slowcooker (which should still be off).
  3. Soak your dehydrated herbs in warm water for 10 minutes, then drain.
  4. Add 1 tbsp. of oil to a pan and sauté herbs for 3-5 minutes, until the smell is fragrant but the herbs aren’t burning. You want to keep an eye on these so they don’t burn at all.
  5. Add herbs to slowcooker, along with red kidney beans, and 3 cups of water.
  6. Turn slowcooker on Auto or Low (High only if you’re in a hurry 🙂 )
  7. Wait for an hour and a half to pass. Poke 4 or 5 holes in your dried limes and add to slow cooker. Push them down so water begins to fill them and they aren’t floating to the top.
  8. Let cook on low for 5+ hours.
  9. Remove lamb bones and dried lime (neither are edible), and serve with Basmati rice (recipe coming shortly!)

I hope you enjoy this fresh, flavorful, and nutrient-rich dish — it has taken some time to perfect the recipe, but I know it won’t disappoint!


3 thoughts on “Persian Lamb & Herb Stew (“Ghormeh Sabzi”)

  1. Pingback: Crispy Saffron Rice (“Tahdig”) | The Coastal Countertop

  2. Pingback: Persian Lamb & Yellow Split Pea Stew (“Khoresh Gheimeh”) | The Coastal Countertop

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