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Flavorful Ghormeh Sabzi Recipe Easy Persian Herb Stew with Lamb and Kidney Beans

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A rich and aromatic Persian herb stew featuring tender lamb, kidney beans, and a vibrant mix of fresh herbs with tangy dried limes. This recipe balances savory, tangy, and herbal flavors for a comforting and flavorful meal.

Ingredients

Scale
  • 2 lbs lamb shoulder, cubed
  • 1 cup cooked kidney beans (canned, rinsed)
  • 4 cups fresh herbs mix (parsley, cilantro, green onions or chives, spinach or kale optional)
  • 1 tbsp dried fenugreek leaves
  • 3–4 dried limes (limoo amani), pierced
  • 1 medium yellow onion, chopped
  • 3–4 garlic cloves, minced
  • 1 tsp turmeric powder
  • 3 tbsp vegetable oil or olive oil
  • 4 cups water or beef broth
  • Salt and black pepper to taste

Instructions

  1. Wash and finely chop parsley, cilantro, green onions, and spinach if using. Pat dry to remove excess moisture.
  2. Heat 2 tablespoons of oil in a Dutch oven over medium heat. Add chopped herbs and dried fenugreek leaves. Stir frequently for 8-10 minutes until herbs darken slightly and release aroma. Avoid burning.
  3. In a separate pan, heat remaining 1 tablespoon oil over medium-high heat. Season lamb cubes with salt and pepper, then brown on all sides for 5-7 minutes.
  4. In the Dutch oven with herbs, push herbs to one side and add chopped onions and garlic. Cook until softened and golden, about 5 minutes.
  5. Add seared lamb to the herb mixture. Sprinkle turmeric over everything and stir to coat evenly.
  6. Pour in 4 cups water or beef broth. Pierce dried limes a few times with a fork and add to pot. Bring to a gentle boil, then reduce to low simmer.
  7. Cover and cook for 1 to 1.5 hours, stirring occasionally. Add hot water if needed to keep stew saucy but not soupy.
  8. Stir in cooked kidney beans about 15 minutes before end of cooking to warm through without breaking down.
  9. Taste and adjust salt and pepper. Add a pinch of sugar if stew tastes too tangy.
  10. Let stew rest for 10 minutes off heat before serving to deepen flavors.

Notes

Sauté herbs first to avoid bitterness and bring out fresh flavors. Brown lamb in batches to lock in juices. Add kidney beans late to prevent mushiness. If dried limes are unavailable, use fresh lime juice near the end but flavor will differ. Let stew rest 10 minutes before serving for best flavor. Leftovers taste better the next day.

Nutrition

Keywords: Ghormeh Sabzi, Persian stew, lamb stew, kidney beans, dried limes, herb stew, traditional Persian recipe, easy Ghormeh Sabzi

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