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  3. Ghormeh Sabzi

Ghormeh Sabzi

The great Persian herb stew: lamb slow-cooked with a deep skillet of fried parsley, coriander and fenugreek, red kidney beans and sour dried limes, until the sauce turns almost black and pools of fragrant oil rise to the top. Served with steamed saffron rice.

Mains25g+ protein8g+ fibre
125 min20 prep · 105 cookMedium463 kcalper serving
Ghormeh Sabzi

Instructions

  1. The night before, put 25 g of dried red kidney beans in a bowl, cover with plenty of cold water and leave to soak overnight. Drain and rinse before cooking.
  2. Wash 60 g of parsley, 40 g of coriander and 40 g of chives, dry them well, and chop everything very finely, the herbs must be almost minced, not shredded.
  3. Heat 2 tsp of the oil in a wide heavy pan over medium-low heat and fry the chopped herbs, stirring often, for about 12 minutes, until they collapse, darken to a deep olive-black and smell nutty rather than grassy. Crumble in 1 tbsp of dried fenugreek leaves for the final minute only, longer and they turn bitter. Scrape the herbs onto a plate.

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Per serving

463kcal
35gprotein
46gcarbs
20gfat
13gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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