Iran

Ghormeh sabzi

Name: Ghormeh sabzi
Prep time: 8 h
Cook time: 3 h
Total time: 11 h
Yield: 5 servings
Cuisine: Persian
Ingredients: 500 g lamb cubed mutton (goat meat); 1/2 cup rajma soaked rajma, dry (dried red kidney beans); 2 bunches finely chopped flat leaf parsley; 1 bunch coriander leaves (cilantro); 1 small bunch fenugreek leaves fenugreek leaves; 1 bunch for chives spring onion (green onion, scallion); 1 large onion; 3 dried limes pierced dried lime; 1 tsp turmeric (ground turmeric); 4 tbsp cooking oil (vegetable oil); 1 1/2 tbsp lemon juice; Salt, to taste; 4 cups water

A dark herb stew with lamb, beans and dried lime. Iran's soul food.

180 minTime

28 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 180 minutes come after.

Iran's favourite stew2 chapters · 1 min read

Make it your way

Grandma's wayPersian home style.

The original

331kcalsame

28 gproteinsame

8 gfibresame

180minutessame

The original ghormeh sabzi.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)500 g lamb, cubed

Rajma, dry (dried red kidney beans)½ cup rajma, soaked

Flat leaf parsley2 bunches, finely chopped

Coriander leaves (cilantro)1 bunch

Fenugreek leaves1 small bunch fenugreek leaves

Spring onion (green onion, scallion)1 bunch, for chives

Onion1 large

Dried lime3 dried limes, pierced

Turmeric (ground turmeric)1 tsp

Cooking oil (vegetable oil)4 tbsp

Lemon juice1½ tbsp

Saltto taste

Water4 cups

Method

4 steps

1Fry the chopped herbs in half the oil on low, stirring often, until very dark green and fragrant.
2In a pot, brown the onion and lamb with turmeric in the rest of the oil.
3Add water, the soaked beans and pierced dried limes. Simmer covered for 1 hour.
4Add the fried herbs and simmer 1 hour more until thick, dark and the oil rises to the top.

Serve it like this

Serve in a bowl beside a mound of chelo rice with tahdig.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Iran

Ghormeh sabzi

A dark herb stew with lamb, beans and dried lime. Iran's soul food.

180 minTime

28 gProtein each

mildSpice

8hPlan ahead. Soak for 8 hours first; the 180 minutes come after.

Iran's favourite stew2 chapters · 1 min read

Make it your way

Grandma's wayPersian home style.

The original

331kcalsame

28 gproteinsame

8 gfibresame

180minutessame

The original ghormeh sabzi.

Per serving, worked out from the ingredient table.

Ingredients

Mutton (goat meat)500 g lamb, cubed

Rajma, dry (dried red kidney beans)½ cup rajma, soaked

Flat leaf parsley2 bunches, finely chopped

Coriander leaves (cilantro)1 bunch

Fenugreek leaves1 small bunch fenugreek leaves

Spring onion (green onion, scallion)1 bunch, for chives

Onion1 large

Dried lime3 dried limes, pierced

Turmeric (ground turmeric)1 tsp

Cooking oil (vegetable oil)4 tbsp

Lemon juice1½ tbsp

Saltto taste

Water4 cups

Method

4 steps

1Fry the chopped herbs in half the oil on low, stirring often, until very dark green and fragrant.
2In a pot, brown the onion and lamb with turmeric in the rest of the oil.
3Add water, the soaked beans and pierced dried limes. Simmer covered for 1 hour.
4Add the fried herbs and simmer 1 hour more until thick, dark and the oil rises to the top.

Serve it like this

Serve in a bowl beside a mound of chelo rice with tahdig.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ghormeh sabzi

Make it your way

Ingredients

Method

Ghormeh sabzi

Make it your way

Ingredients

Method

Make it a meal