Hard4 hours
Where it comes from
Ghormeh Sabzi is a culinary gem rooted in the Zoroastrian traditions of the ancient Persian Empire, with its aromatic profile perfected by the cooks of Isfahan during the Safavid era.
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On the Palate
What goes into it
Proteins
Herbs & Spices
Grains & Staples
How it's made
- 1
Dice onions and sauté with turmeric until golden.
- 2
Add lamb chunks and brown them.
- 3
Incorporate finely chopped parsley, cilantro, fenugreek, and spinach.
- 4
Introduce kidney beans and limoo amani, then simmer.
- 5
Cook covered until the lamb is tender and the flavors meld deeply.
