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Ghormeh sabzi

Herbs cooked down almost black, lamb, dried lime. Iran’s national dish and it tastes like nothing else.

Ghormeh sabzi
Photo: Amin Majidi, CC0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

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How to make ghormeh sabzi

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

The herbs take an hour

180 minutes · serves 6 · Medium

What you need

  • 500g lamb shoulder, cubed
  • 4 bunches parsley
  • 2 bunches coriander
  • 1 bunch chives
  • 2 tbsp dried fenugreek leaf
  • 2 onions
  • 1 tin red kidney beans
  • 4 dried limes, pierced
  • Turmeric
  • Oil

What you do

  1. 1Chop the herbs very fine and fry them in oil over medium-low heat for 25 minutes, until the whole panful has gone dark, almost black, and smells nutty. This is the dish; rushing it gives you green soup.
  2. 2Separately brown the onion, then the lamb with turmeric and salt.
  3. 3Herbs, lamb, beans, dried limes and 800ml water together. Lowest heat, 2 hours.
  4. 4Press the limes against the side near the end to let their sourness out. Rice and tahdig underneath.

With frozen herbs

90 minutes · serves 4 · Easy

What you need

  • 400g lamb or beef
  • 1 packet frozen ghormeh sabzi herb mix
  • 1 tin kidney beans
  • 3 dried limes
  • 1 onion
  • Turmeric
  • Oil

What you do

  1. 1Fry the frozen herbs in oil for 15 minutes until they darken and dry out.
  2. 2Brown the onion and meat with turmeric.
  3. 3Everything with 700ml water, simmered 70 minutes.