Dish · persian
Ghormeh Sabzi
Ghormeh sabzi is a Persian herb stew built on a large volume of fried parsley, cilantro, and fenugreek, simmered with lamb, kidney beans, and dried limes until the herbs turn nearly black.
Where it comes from
Fenugreek's bitterness and the sour dried limes, sun dried whole on the branch, mark a dish shaped by what grew well in Iran's dry climate, using preservation methods built for a long pantry life.
What cooks argue about
The main fight is how long to fry the fresh herbs before adding liquid, since undercooked herbs taste grassy and raw while properly dark, oil fried herbs carry the stew's real flavor.
Versions
Nobody has published a ghormeh sabzi here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
kidney beans
dried lime powder
parsley
fenugreek leaves