Ghormeh Sabzi

Name: Ghormeh Sabzi
Yield: 4 servings
Ingredients: 1½ lb. boneless lamb shoulder or beef chuck roast, cut into 2" pieces, patted dry; Kosher salt; 6 Tbsp. vegetable oil, divided; 2 medium onions, finely chopped; ½ cup dried kidney beans, soaked overnight, drained, or one 15-oz. can kidney beans, rinsed; 5 whole omani limes (dried Persian limes), pierced once with a knife; ½ tsp. ground turmeric; 4 large bunches parsley (about 1 lb.), tough stems trimmed; 1 bunch cilantro, tough stems trimmed; 1 bunch garlic chives or 2 bunches scallions, green parts only, very thinly sliced; 1 Tbsp. dried fenugreek leaves; Steamed basmati rice (for serving)

By Andy Baraghani

February 9, 2021

Photo by Yudi Ela, food styling by Susie Theodorou, prop styling by Sophie Strangio

Along with elaborate rice dishes, different kinds of khoresh (a.k.a. Persian stews) are the backbone of Persian cuisine. Ghormeh sabzi is one of the most popular stews. Omani limes and fenugreek leaves (we like this brand) give the dish its distinct aroma. It’s typically served with radishes, raw onion, and more fresh herbs on the side, as well as chelow—steamed saffron rice—or a flatbread like lavash. Omani limes are boiled in a salt brine, then dried in the sun. The darker they become, the funkier and tangier they get. Simmering coaxes out the celery-like flavor of the fenugreek and the astringent pop of the dried limes. “It’s unlike any other stew, which is why I love it,” says Andy Baraghani.

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