Ghormeh Sabzi
Persian herb stew with tender lamb, kidney beans and dried limes. Deep green, sour and savoury.
- Time2 hr 15
- LevelMedium
- Costabout £4.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat half the oil in a large pan. Fry the onions for 10 minutes until golden. Add the lamb and turmeric and brown for 5 minutes.
15 min - 2
In a separate frying pan, heat the rest of the oil and fry the parsley, coriander and chives for 10 minutes, stirring, until dark green and very fragrant. Add the fenugreek for the last minute.
10 min - 3
Tip the herbs into the lamb. Add the dried limes and water. Bring to a simmer, cover and cook gently for 1 hour 15 minutes.
75 min - 4
Add the kidney beans and cook for 20 minutes more, until the lamb is very tender and the oil rises to the top.
20 min - 5
Stir in the lemon juice and season. Taste: it should be gently sour. Add the dried limes only if you want more sourness.
- 6
Cook the rice following the pack, drain, and serve with the stew.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.