Photograph of the finished Ghormeh sabzi

Middle East · Hầm cừu rau thơm Ghormeh Sabzi

Ghormeh sabzi

2 hr Hands-on time + 8 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 640 g
  • Photograph of Herbs Herbs 240 g
  • Photograph of Parsley Parsley 120 g
  • Photograph of Spring onion Spring onion 160 g
  • Photograph of Spinach Spinach 160 g
  • Photograph of Red bean Red bean 120 g
  • Photograph of Dried limes Dried limes 2
  • Photograph of Onion Onion 2
  • Photograph of Turmeric powder Turmeric powder 8 g
  • Photograph of Basmati rice Basmati rice 360 g
  • Photograph of Oil Oil 80 ml
  • Photograph of Salt Salt 16 g

Method

  1. 1 Soak red beans overnight, then boil them for 30 minutes until soft.
  2. 2 Finely chop the herbs, parsley, green onions, and spinach, then sauté over medium heat for 15 minutes until the vegetables are dark and fragrant.
  3. 3 Sauté the onions with turmeric powder, then add the lamb and stir-fry for 8 minutes until browned.
  4. 4 Add the sautéed vegetables, red beans, and perforated dried lemons to the pot, pour in enough water to cover, and simmer over low heat for 75 minutes.
  5. 5 Season with salt, let the pot rest for 10 minutes to allow the green oil to rise to the surface, then serve with basmati rice.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 4: simmer lamb, vegetables, beans, and dried lemon at high pressure for 25 minutes, then release pressure naturally for 15 minutes; open the lid, season with salt, and let it rest for 10 minutes as in step 5.

Start cooking