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.
Nobody has published a ghormeh sabzi recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.