Herb-Infused Persian Lamb Stew (Gormeh Sabzi)
Immerse yourself in the heart of Persian cuisine with this hearty Herb-Infused Lamb Stew, known as Gormeh Sabzi. Originating from rich culinary traditions, this dish combines tender lamb with an aromatic blend of fresh herbs, dried limes, and kidney beans, resulting in a stew that's as nutritious as it is delicious. The complex flavors develop beautifully over a simmering pot, making it the perfect centerpiece for a family gathering or a cozy night in. Although it requires a bit of preparation, the effort is well worth it for this age-old recipe that promises warmth and comfort in every bite. Serve it over fluffy steamed basmati rice for a complete meal, optionally topped with a dollop of creamy yogurt for added richness.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
lean lamb
1 lb (cut into bite-size pieces)
whole dried limes
3 (no preparation needed)
garlic cloves
3 (peeled)
water
4 cups (no preparation needed)
cilantro
1 bunch (stems removed)
Italian parsley
1 bunch (stems removed)
mint
1 bunch (stems removed)
spinach
1 bunch (stems removed)
mustard greens
1 bunch (stems removed (arugula can be used as a substitute))
kidney beans
1 (15 ounce) can (drained and rinsed)
ground cinnamon
1/4 teaspoon (no preparation needed)
nutmeg
1 pinch (no preparation needed)
salt and pepper
to taste (no preparation needed)
Instructions
1
In a large stew pot, combine the lamb pieces, whole dried limes, peeled garlic cloves, and four cups of water. Bring to a gentle boil and then reduce to a simmer, covering the pot to maintain moisture. Cook for about 1 hour or until the lamb is tender, skimming off any foam that rises to the surface.
2
While the lamb simmers, thoroughly wash the cilantro, Italian parsley, mint, spinach, and mustard greens to remove any dirt, then drain well in a colander.
3
Once the lamb is tender, carefully strain the stew stock to remove any solids, and skim excess fat. Set the lamb and dried limes aside in a bowl for now.
4
Return the strained stock to the pot and bring it to a boil. Add the washed greens to the pot, allowing them to wilt down for a few minutes. After they have completely wilted, transfer the greens to a food processor and pulse into a coarse mixture with some texture—avoid creating a smooth puree.
5
Pour the pureed greens back into the pot along with the cooked lamb, dried limes, drained kidney beans, ground cinnamon, and a pinch of nutmeg. Stir to combine all ingredients, bringing the stew back to a boil, then reducing the heat to a simmer. Allow the stew to cook for an additional 10-15 minutes to let the flavors meld and the sauce slightly thicken. Adjust seasoning with salt and pepper to taste.
6
Before serving, remove the whole dried limes to avoid them being accidentally eaten, and serve the hot stew with steamed white basmati rice, enhancing with a dollop of plain yogurt for those who prefer.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gormeh Sabzi?
Gormeh Sabzi is a traditional, hearty Persian lamb stew infused with aromatic fresh herbs, dried limes, and kidney beans.
What kind of meat is used in this recipe?
This recipe uses 1 lb of lean lamb cut into bite-size pieces.
What are the primary herbs in this stew?
The main herbs are cilantro, Italian parsley, mint, spinach, and mustard greens.
Can I substitute the mustard greens?
Yes, arugula can be used as a substitute for mustard greens if they are unavailable.
What gives the stew its unique sour flavor?
The unique flavor comes from three whole dried limes used during the simmering process.
How long does the lamb need to cook initially?
The lamb should be simmered for about 1 hour or until it is tender.
How many dried limes are needed?
The recipe calls for three whole dried limes.
Should I peel the garlic?
Yes, the recipe requires three garlic cloves that have been peeled.
How much water is required for the stock?
You need four cups of water to combine with the lamb, limes, and garlic.
How do I prepare the fresh herbs?
Thoroughly wash the herbs to remove dirt, drain them, and remove the stems before wilting them.
Should the greens be pureed into a liquid?
No, they should be pulsed in a food processor to create a coarse mixture with texture, avoiding a smooth puree.
When do I add the kidney beans?
The drained and rinsed kidney beans are added back into the pot with the lamb and herb mixture for the final simmer.
What spices are used in Gormeh Sabzi?
The stew is seasoned with ground cinnamon, a pinch of nutmeg, salt, and pepper.
How long is the final simmering stage?
The stew cooks for an additional 10-15 minutes once all ingredients are combined to let flavors meld.
Should I leave the dried limes in when serving?
No, you should remove the whole dried limes before serving to prevent anyone from accidentally eating them.
What is the best way to serve this stew?
It is traditionally served over fluffy steamed white basmati rice.
Can I add yogurt to Gormeh Sabzi?
Yes, adding a dollop of plain creamy yogurt can enhance the richness of the dish.
Is it necessary to skim the stock?
Yes, you should skim off any foam that rises while boiling the lamb and strain the stock later to remove excess fat.
Is this recipe considered healthy?
Yes, it is a nutritious dish filled with protein from lamb and beans, along with a high volume of leafy greens.
What type of parsley should I use?
Italian parsley is recommended for this specific herb blend.
What size should the lamb pieces be?
The lamb should be cut into bite-size pieces for even cooking and easy eating.
Can I use canned kidney beans?
Yes, the recipe specifies one 15-ounce can of kidney beans, drained and rinsed.
How much cinnamon is in the recipe?
The recipe calls for 1/4 teaspoon of ground cinnamon.
Do I need to pulse the spinach?
Yes, the spinach is wilted with the other greens and then pulsed into the coarse herb mixture.
Is Gormeh Sabzi a traditional dish?
Yes, it is an age-old recipe that is a centerpiece of Persian cuisine.
What texture should the final stew have?
The stew should be thick and melded, with a sauce that has slightly thickened during the final simmer.
Can I use a food processor for the herbs?
Yes, a food processor is used to pulse the wilted greens into a coarse mixture.
Does the recipe require salt and pepper?
Yes, salt and pepper are added at the end to adjust the seasoning to your preference.
What kind of rice goes best with this?
Steamed white basmati rice is the classic accompaniment.
Is this dish suitable for family gatherings?
Yes, it is described as a perfect centerpiece for family gatherings or cozy nights in.