Gormeh Sabzi is an aromatic stew full of fresh herbs, lime, lamb, and finished with saffron and rose water. Hearty and packed with intense lime flavor, this stew is excellent for one dish dinners. Gluten Free, Dairy Free.
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If you saw my post on vegan “gormeh sabzi” I’m sure you were wondering when I’d post the real deal. A staple dish of Persian cuisine, gormeh sabzi is the definition of slow food. The preparation of washing, drying, chopping just the herbs alone can be a daunting task. It takes time to make this dish, but it is worth the effort. Plus, I have some tips for making it easier on yourself.
The stew is typically served over a bed of par-boiled rice but can be substituted with riced cauliflower to suit your preferred diet. Moreover, I typically do a 50-50 blend of basmati to cauliflower to up the nutrition, a trick I picked up from my mother-in-law. Now, on to the good stuff…
TIPS FOR MAKING GORMEH SABZI
Finding Limon Omani. The recipe calls for dried Persian Limes and this is essential to the flavor of the dish. They are easily found at Middle Eastern Markets and available online as well, however they are less expensive in stores. I can’t find organic dried limes so I buy organic Persian limes in bulk and leave them on my counter to dry out in a breathable bowl – they are ready in about 3 months. Alternatively, I also use the brand sadaf. I like this brand because of the small size of their dried limes, they pack incredible flavor as opposed to the larger limes from other brands.
Finding Rose Water and Substitutes. Rose water is common in Middle Eastern markets, but you can also find it on Amazon. The most popular brand is Cortas or Sadaf (These are about 1/2 the price at a middle-eastern market). I like organic, so I buy these rose petals and soak it in hot water -totally unnecessary unless you want 100% organic. I use the rose petals to make a persian spice called advieh (rose petals, cardamon, cinnamon, cumin) and use them to decorate baked goods too so they go to use. You could alternatively use orange blossom water or just plain water too.
Soak Kidney Beans. If you know you’ll be making the dish in advance, soak the kidney beans overnight in 1 ½ cups of water. If you’re planning on making the dish the same day, simply pour 1 ½ cups boiling water over the kidney beans, cover and set aside for 1 hour. Alternatively, you may choose to use pre-cooked kidney beans. Use 1 cup cooked beans.
Cooking tips
Chop or Process. You do not need a food processor for this recipe, but if you hate chopping, simply process the parsley, cilantro, and green onion. Use all parts of the herbs, stem and all. I just use a chef’s knife for chopping and it works great. Furthermore, I like the more rustic look it gives to the dish versus the uniformity of the processor versions. Chop the stems as finely as possible to give the stew a nice texture.
Sauté Onions and Sear Lamb Shank. Heat a large dry pot on medium for 2 minutes. Add olive oil and sear lamb shank on all sides and sauté onions until browned. It takes about 10 minutes for a proper sear and for the onions to brown. Remove lamb and set aside.
Sauté Herbs Until Fragrant. Add the herbs to onion pot and sauté them for 10-20 minutes. You will know they are ready when your home is filled with the smell of fried herbs. It’s delicious. Another indicator is that the pot will be lacking in moisture and begin to brown the bottom of the pan. At this point, it’s time to add the turmeric, salt, and fresh ground pepper. Stir and sauté an additional 2 minutes.
Add Kidney beans. Drain your soaked kidney beans, rinse, and add to pan with 1 ½ cups fresh water or broth. Cover pan and simmer for about 60 minutes or until beans are soft. If using pre-cooked kidney beans, rinse them and set aside until the end – you don’t want to overcook the beans.
Tips for using Limon Omani and Saffron
Pierce Limon Omani. Before adding the limon omani, dried Persian limes, be sure to pierce them so that they will rehydrate faster and can easily release all the flavor they’re packing in. To do so, place a dried lime on the cutting board and using a claw grip with your hand (see image below), hold the lime while sliding the knife under your hand to pierce, then rotate the lime 90 degrees and make a perpendicular cut. Be careful as they can slip from the pressure of your knife. If one is super wobbly, place it on a kitchen towel to keep it steadier.
Rehydrate Limon Omani. In a small pot, add the pierced dried limes and cover with 1 cups of water or broth of choice. Bring to a simmer, cover and reduce heat to low.
Wait to add Limon Omani including liquid, and Lime Juice. Do not proceed to this step until the kidney beans are fully cooked. Once the beans are ready, add the limon omani including the liquid, and lime juice. If you add the liquid too early, the acidity will make the beans tough.
Grind Saffron. Using a mortar and pestle or a spice grinder, grind your saffron to a powder.
Finish with Saffron and Rose Water. Add the rose water to the saffron powder to combine. Add liquid to the pan. Cook uncovered an additional 10-20 minutes or until it reaches your desired consistency.
Time Savers
Herb Prep. Every week there is some dish that calls for parsley, cilantro, or green onions. It is rare to find a dish like gormeh sabzi where you use the entire bunch. I take the scraps from other dishes and put them in a freezer bag. Once I have accumulated enough chopped parsley, cilantro, and green onion needed for this dish, I make it. This saves you time on the day of so that you don’t have to wash, dry, and chop your herbs the same day you make the dish. Additionally, it is a great way to use up those parsley and cilantro stems that may have otherwise ended up in the garbage or compost.
Use Pre-cooked beans. If you are short on time, feel free to use pre-cooked kidney beans. This eliminates 1 hour of cooking. This option is outlined in the recipe.
HEALTH TALK
Please take my advice like you do from a friend, not your doctor as I am not a doctor, dietitian or nutritionist. I am just someone with a passion for health and cooking and my hope is to bring you information that will help you live a health-filled life.
Gormeh sabzi has powerful cancer-fighting herbs, and immune-boosting limes, and muscle-building lamb. A 2-ladel serving offers 82% of your daily value (DV) protein, 64%DV Vitamin C, 49%DV iron, and 41%DV fiber.
Moreover, grass-fed lamb is high in protein, making it a great choice for anyone looking to build muscle. It has good levels of conjugated linoleic acid too, which helps to protect heart health. It is also packed full of B vitamins and minerals, including iron, selenium, folic acid, and zinc.
The large quantities of cilantro (coriander) and parsley found in this dish are excellent sources of viatmins K, C, A, Folate and Iron. Parsley is known for its carcinogenic balancing effect and can protect against heart disease, certain cancers, and rheumatoid arthritis. Moreover, Coriander leaves (Cilantro) and seeds may contribute to lower blood sugar, keep infections at bay, and promote heart, brain, skin, and gut health. Normally, we don’t eat enough parsley or cilantro to realize their benefits, but each serving packs over half a cup of these powerful herbs.
Fenugreek has been a popular herbal remedy for centuries, and Western science is now supporting these health claims. Fenugreek is often recommended as a natural way to boost breastmilk supply. Studies are also finding that it is effective in managing diabetes and blood sugar.
Furthermore, a single lime contains around 20-30% of your daily vitamin C requirements. It boosts your immune system and helps your body to produce collagen. Collagen plays a number of roles, including giving you healthier skin. For more information about the health benefits of the ingredients found in this dish, see the sources at the bottom of the post.
EQUIPMENT
FYI: I get commissions for purchases made through links in this post.
– Small pot with lid
– Large pot or dutch oven with lid
– Chef’s knife
– Mortar and pestle or spice grinder
– Food processor (optional)
Gormeh Sabzi – Persian herbed Stew with lamb
- Prep Time: 30 Min
- Cook Time: 3 hours, 30 min
- Total Time: 4 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Multi
- Cuisine: Persian
- Diet: Gluten Free
Description
Gormeh Sabzi is an aromatic stew full of fresh herbs, lime, lamb, and finished with saffron and rose water. Hearty and packed with intense flavor, this stew is excellent for one-dish dinners. Gluten Free, Dairy Free.
Ingredients
- ¼ cup kidney beans, dried, or 1 cup cooked (optional)
- 2 lbs bone-in lamb shank or 1 ½ lbs leg of lamb
- 1 yellow onion, chopped
- 2 cups (1 bunch including stems) Italian parsley, finely chopped
- 2 cups (1 bunch including stems) cilantro, finely chopped
- 1 cup green onion, finely chopped
- 2 Tbspn dried fenugreek leaves (do not substitute for seeds)
- 1 tsp turmeric
- 3 cups hot water or broth of choice, divided
- 6 dried limon omani (dried Persian limes)
- ¼ Cup lime juice (juice from 1 lime)
- 1 Tbsp rose water
- ¼ tsp saffron threads, ground
- ½ tsp pepper, freshly ground
- 2 tsp Sea Salt
- 2 Tbsp olive oil
Instructions
1. Soak Kidney Beans. If you know you’ll be making the dish in advance, soak the 1/4 cup kidney beans overnight in 1 ½ cups of water. If you’re planning on making the dish the same day, simply pour 1 ½ cups boiling water over the kidney beans, cover and set aside for 1 hour. Alternatively, you may use 1 cup pre-cooked kidney beans, strained and rinsed.
2. Preheat Oven. Preheat oven to 300°F.
3. Chop. You do not need a food processor for this recipe, but if you hate chopping, simply process the 2 cups parsley, 2 cups cilantro, and 1 cup green onion. Use all parts of the herbs, stem and all. I use a chef’s knife for chopping and it works great. In fact, I like the more rustic look it gives to the dish versus the uniformity of the processor versions. Just be sure to chop the stems as finely as possible since if they are left too long and can give an unpleasant texture.
4. Sauté Onions and Sear Lamb. Heat a large dry pot on medium for 2 minutes. Add 2 Tbsp olive oil and sauté 1 chopped onion until browned while searing the lamb on all sides. This takes about 2-3 minutes per side if using a 2 lb lamb shank, about 10 minutes. Remove the lamb from the pot and set aside.
5. Sauté Herbs Until Fragrant. Add the herbs (2 c parsley, 2 c cilantro, 1 c green onion, and 2 Tbsp fenugreek) to onion pot and sauté them for 10-20 minutes. You will know they are ready when your home is filled with the smell of fried herbs. It’s delicious. Another indicator is that the pan will be lacking in moisture and begin to brown the bottom of the pan.
6. Add seasoning. Once your herbs are fragrant and fairly dry, it’s time to add the 1 tsp turmeric, 2 tsp sea salt, and 1/2 tsp fresh ground pepper. Stir and sauté an additional 2 minutes.
7. Drain and the Kidney beans. Drain your soaked kidney beans, rinse, and add to pan.
8. Add Seared Lamb. Add the seared lamb including any juices to the pot. Nestle the lamb into the center of the pot with the rest of the ingredients surrounding it.
9. Add liquid. Add 2 cups of water or broth of choice. Cover pot and simmer for 45 minutes – 1 hour or until the beans are soft. NOTE: If using pre-cooked kidney beans, add only 1 cup of water or broth. The beans are already soft therefore, do not simmer for 1 hour. The limon omani and lime juice may be added immediately if using pre-cooked beans.
10. Pierce Limon Omani. Place a dried lime on the cutting board and using a claw grip with your hand (see image in main post), hold the lime while sliding the knife under your hand to pierce, then rotate the lime 90 degrees and make a perpendicular cut. Be careful as they can slip from the pressure of your knife. If one is super wobbly, place it on a kitchen towel to keep it steady. Do this for all 6 dried limes.
11. Rehydrate Limon Omani. In a small pot, add the 6 pierced dried limes and cover with 1 cup of water or broth of choice. Bring to a simmer, cover and reduce heat to low. The water will only cover the limes about halfway so stir occasionally and be sure to cover. This takes 5-10 minutes but you can keep them in the pot covered until the main pot is ready. This softens them and starts the flavor extraction.
12. Add Limon Omani including the liquid, and Lime Juice. Do not proceed to this step until the kidney beans are soft (if using pre-cooked beans, this is not a concern). Add the 6 limon omani including the liquid, and 1/4 cup lime juice. If you add the liquid too early, the acidity will make the beans tough. Take a wooden spoon and apply some pressure on the dried limes to release their juices. Stir.
13. Transfer to oven. Cover pot and place in oven at 300°F for 2 ½ hours, flipping the lamb and stirring about halfway into the cook time.
14. Grind Saffron. Using a mortar and pestle or a spice grinder, grind ¼ tsp saffron to a powder.
15. Add Saffron and Rose Water. Add the 1 Tbsp rose water to the ¼ tsp saffron powder to combine. Add this liquid to the pan. Cook uncovered on the stove for an additional 10-20 minutes or until it reaches your desired consistency.
Notes
You may need to add a little more lime juice at the end. The consistency should be a slightly watery stew. If it’s the consistency of soup, cook it uncovered longer. If it’s too thick and starting to dry, add a little water.
Most people do not eat the dried limes in this dish. I love them, but even my Persian husband avoids them. They are meant to flavor the stew. I say, try them before you avoid
Look in the main post for tips for finding uncommon ingredients such as the dried limes and rose water as well as videos on piercing the limes and grinding the saffron with the rose water.
I have a vegan version of this recipe which is a delicious meat-free alternative. Check it out.
As always, make this dish your own and tell me what you created in the comments section.
Keywords: gormeh sabzi, vegan gormeh sabzi, persian, stew, herbed stew, slow food
For more interesting facts and information about the health benefits of the ingredients used in gormeh sabzi, check out the following resources:
Organic Facts, 8 Surprising Benefits of Lamb Meat
Healthline, Fenugreek: An Herb with Impressive Health Benefits
Kitchen Starts, Parsley
Healthline, 8 Surprising Benefits of Coriander
Medical News Today, Lime: Nutrition, Benefits, and Diet
