Ghormeh Sabzi
A traditional Iranian stew often called Iran’s national dish, characterized by the sweet, pungent flavor of fenugreek, the distinct sourness of Omani limes, and the complexity of sautéed herbs.
Ingredients
- 1 tablespoon turmeric
- ¼ teaspoon saffron
- 1 can kidney beans
- 1 can pinto beans
- 1 teaspoon salt
- 3 tbsps olive oil
- ¼ cup neutral oil
- 2 beef bouillon cubes
- ¼ teaspoon cardamom
- ¼ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon all spice
- 1 large white onion thinly sliced
- 1 medium red onion thinly sliced
- 5 large bunches parsely
- 2 large bunches cilantro
- 2 cups water
- 3 tbsps lemon juice
- ½ tablespoon dried fenugreek
- 5 pcs Persian limes punctured
Instructions
- Prepare the herbs: Wash parsley and cilantro, use a salad spinner to dry very well. Remove and discard the tough stems. Chop the leaves very finely.
- Add olive oil to a non-stick pan on medium-high heat.
- Cook onions, stirring regularly, until the onion begins to soften and turn brown, 8 to 10 minutes.
- Add the turmeric and stir.
- Add the herbs to the pan and cook for about 5-7 minutes until the herbs are wilted and a dark green.
- Add ¼ cup oil and cook, stirring continuously.
- Add the beans with water to the pan.
- Add the Omani Persian limes, 2 cups of water, and the rest of the spices. Bring to a boil and reduce heat to medium
- Reduce heat, cover pot, and simmer for another 1 hour.
- If the stew needs a little more lemony flavor, feel free to add some lemon juice.
- Stir in the saffron.
- The stew should be thick and a deep shade. It should be thick.
- Remove dried limes before serving.
- Serve over rice.
Garnish
- Drizzle with pomegranate syrup and sprinkle with pomegranate seeds.
Notes
The sweet, pungent flavor of dried or fresh fenugreek leaves defines the stew, which simply isn’t the same without it.
Omani limes add a distinct aged sourness that is vital to the dish.
The classic Persian technique of sautéing a mountain of finely minced herbs lends character and complexity to the foundation of the stew. Don’t be afraid to really cook down the herbs until quite dark and dry; this step is essential to concentrate their flavor.
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