Name: Persian Lamb Stew with Herbs and Fenugreek
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Persian cuisine
Ingredients: 1.5 kg lamb shoulder (boneless, cut into 1-inch cubes); 2 pcs onions (large, finely chopped); 2 cup fresh parsley (chopped); 1 cup fresh cilantro (chopped); 0.5 cup fresh chives (chopped (or scallion greens)); 2 tbsp dried fenugreek leaves (shanbalileh); 3 pcs limes (dried, Omani limes, or 2 tbsp lime juice); 1 tsp turmeric; 0.5 tsp cinnamon (ground); 0.25 tsp saffron (ভালোমানের, soaked in 2 tbsp hot water); 1 cup kidney beans (cooked, or 1 can (15 oz) drained and rinsed); 3 tbsp vegetable oil; 4 cup water (or beef broth); salt (to taste); black pepper (freshly ground; to taste)

A close-up of a rich, dark green Persian Lamb Stew with Herbs and Fenugreek (Ghormeh Sabzi) presented in a deep ceramic bowl. Tender pieces of lamb and kidney beans are visible amidst the vibrant herb mixture. It's garnished with fresh lime slices and parsley, served alongside a mound of fluffy basmati rice on a rustic wooden table, exuding warmth and comfort.

Embark on a culinary journey to Persia with this exquisite lamb stew, a staple of Persian cuisine renowned for its vibrant flavors and tender texture. Khoresh Ghormeh Sabzi, as it's traditionally known, is more than just a meal; it's a celebration of fresh herbs like parsley and cilantro, deeply enriched by the earthy aroma of dried fenugreek leaves. Each bite reveals layers of complexity, with succulent lamb shoulder slow-cooked to perfection, absorbing the nuances of turmeric, cinnamon, and a delicate hint of saffron. This stew is a cornerstone of Persian hospitality, often prepared for special occasions but equally comforting for a family dinner. Its rich, dark green hue, a signature of the generous herb blend, promises a deeply satisfying experience. Perfectly balanced and full-bodied, this Persian lamb stew with herbs and fenugreek embodies the art of slow cooking, transforming simple ingredients into a dish that truly warms the soul and delights the palate. Serve it proudly over fluffy basmati rice, letting its aromatic presence fill your kitchen and your home with an authentic taste of ancient Persia.

Preparation time: 30 min
Cooking time: 3 hrs
Total time: 3 hrs 30 min
Servings: 6

Instructions

Preparation

1Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
2Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until nicely seared on all sides. Remove the lamb and set aside.
3Add the remaining 2 tablespoons of oil to the pot. Add the chopped onions and sauté over medium heat until softened and translucent, about 8-10 minutes. Do not brown them.
4Stir in the turmeric and cinnamon, cooking for 1 minute until fragrant. Add the dried fenugreek leaves and cook for another 2 minutes, stirring constantly to prevent burning.
5Return the seared lamb to the pot. Add the chopped parsley, cilantro, and chives. Stir well to combine all ingredients.
6Pour in 4 cups of water or broth. Add the dried limes (pierced a few times) or lime juice, and the saffron-infused water. Bring the mixture to a simmer.
7Reduce the heat to low, cover the pot tightly, and let the stew simmer for at least 2.5 to 3 hours, or until the lamb is fork-tender. Stir occasionally to prevent sticking.
8About 30 minutes before the end of the cooking time, add the cooked kidney beans (or drained canned beans) to the stew. Continue to simmer, uncovered, for the final 30 minutes to allow the flavors to meld and the sauce to thicken slightly.
9Taste and adjust seasoning with salt and pepper as needed. Remove the dried limes before serving if desired.

Serving

1Serve the Persian Lamb Stew with Herbs and Fenugreek hot over fluffy basmati rice.

Instructions

Preparation

1Pat the lamb cubes dry with paper towels. Season generously with salt and pepper.
2Heat 1 tablespoon of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb in batches until nicely seared on all sides. Remove the lamb and set aside.
3Add the remaining 2 tablespoons of oil to the pot. Add the chopped onions and sauté over medium heat until softened and translucent, about 8-10 minutes. Do not brown them.
4Stir in the turmeric and cinnamon, cooking for 1 minute until fragrant. Add the dried fenugreek leaves and cook for another 2 minutes, stirring constantly to prevent burning.
5Return the seared lamb to the pot. Add the chopped parsley, cilantro, and chives. Stir well to combine all ingredients.
6Pour in 4 cups of water or broth. Add the dried limes (pierced a few times) or lime juice, and the saffron-infused water. Bring the mixture to a simmer.
7Reduce the heat to low, cover the pot tightly, and let the stew simmer for at least 2.5 to 3 hours, or until the lamb is fork-tender. Stir occasionally to prevent sticking.
8About 30 minutes before the end of the cooking time, add the cooked kidney beans (or drained canned beans) to the stew. Continue to simmer, uncovered, for the final 30 minutes to allow the flavors to meld and the sauce to thicken slightly.
9Taste and adjust seasoning with salt and pepper as needed. Remove the dried limes before serving if desired.

Serving

1Serve the Persian Lamb Stew with Herbs and Fenugreek hot over fluffy basmati rice.

Nutrition Information

Calories: 550 kcal
Protein: 45 g
Fat: 30 g
Carbs: 25 g

Nutrient	Per serving
Calories	550 kcal
Protein	45 g
Fat	30 g
Carbs	25 g

Tips

For best flavor, chop all fresh herbs finely before adding them to the stew to ensure even distribution and release of their aromas.
Allowing the stew to rest for an hour after cooking, or even overnight, intensifies the flavors beautifully. Reheat gently before serving.
Garnish with a sprinkle of fresh herbs or a slice of fresh lime just before serving for an extra burst of freshness and color.