Iranian Ghormeh Sabzi

1Preparation

1. Chop the parsley, coriander and leeks very fine.
2. Rinse the dried limes and pierce them with a fork so their flavor releases.

2Cooking

1. Brown the onion in two tablespoons of oil for 8 minutes, add the lamb, turmeric, salt and pepper and cook 8 minutes until browned.

   🔥 medium heat⏱ 16 min timer
2. Add the water, bring to a boil, then cover and cook on low for 1 hour.

   🔥 low heat⏱ 60 min timer
3. In a pan, fry the herbs, leeks and dried fenugreek in the remaining oil for 15 minutes over medium heat until dark and aromatic.

   🔥 medium heat⏱ 15 min timer
4. Add the fried herbs, beans and dried limes to the stew and cook on low for 50 minutes until the sauce thickens.

   🔥 low heat⏱ 50 min timer

3Serving

1. Serve the stew hot over or beside white rice, with a cucumber salad or yogurt.

💡 Tips & common mistakes

• Fry the herbs over medium heat; burnt herbs turn the whole stew bitter, so they should darken but not burn (the common mistake).
• Do not overdo the dried limes; three is enough for a pleasant tang.

🔁 Substitutions

• No dried fenugreek? Use just the coriander and parsley, though the flavor will be milder.