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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the kidney beans overnight, changing the water several times.
Heat oil in a large pot over medium heat. Sauté the chopped onion until soft and translucent.
Add the lamb and cook until lightly browned on all sides. Stir in turmeric and black pepper, cooking until fragrant.
Drain the soaked kidney beans and add them to the pot. Pour in enough water to cover and bring to a boil. Reduce heat, cover, and simmer until meat is partially tender.
Wash, dry, and finely chop the herbs. Sauté them in a separate skillet over medium heat until fragrant and slightly darker.
Add the sautéed herbs to the pot and stir well.
Pierce each dried Persian lime several times with a fork and add to the stew. Season with salt and simmer over low heat until meat is fork-tender and a rich layer of oil develops on the surface.
If desired, stir in verjuice during the final 30 minutes of cooking for a tangier flavor.
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Lamb shoulder with a little fat produces the most flavorful Ghormeh Sabzi.
Red kidney beans are traditional, but pinto beans or black-eyed peas can be used.
Dried Persian limes add signature tangy flavor. Use ground dried lime if they taste overly bitter.
Slowly sautéing the herbs is key to an authentic, deeply flavored Ghormeh Sabzi.
For a richer stew, add a small amount of beef or lamb stock during cooking.
Can I use a different type of bean?
Yes, pinto beans or black-eyed peas can be used as alternatives.
What if I can't find dried Persian limes?
You can use ground dried lime as a substitute.
How can I make the stew richer?
Add a small amount of beef or lamb stock during cooking.
Is it necessary to soak the kidney beans overnight?
Yes, soaking reduces cooking time and improves digestion.
Can I make Ghormeh Sabzi ahead of time?
Yes, it's even more flavorful the next day.
