Main
Ghormeh Sabzi (Iran)
- Preparation time
- 2 h
- Servings
- serves 4
Ingredients
serves 4
- Lamb — to buy500g
- Kidney beans — to buy200g
- Citron noir séché — to buy3
- Parsley — to buy2 bunches
- Fresh cilantro — to buy1 bunch
- Onion — to buy1
- Turmeric — to buy1 tsp
Preparation
Cook the sliced onion in the oil until golden, add the lamb pieces and brown on all sides with the turmeric.
In another pan, slowly cook the finely chopped parsley and cilantro in a little oil for 15-20 minutes over low heat — this long cooking of the herbs is what gives ghormeh sabzi its dark colour and deep flavour, do not rush it.
Pierce the dried limes with a fork so they infuse well, add them to the meat along with the cooked herbs and cover with water.
Simmer covered for 1h30 over low heat, until the meat is very tender.
Add the already-cooked kidney beans, continue cooking for 15 minutes so the flavours meld.
Serve with Iranian white rice, the sauce should be thick and dark.