Dish History:

Ghormeh Sabzi is often considered the national dish of Iran and holds a special place in Iranian cuisine. This hearty and flavorful Stew has a history that dates back centuries and is a testament to the rich culinary heritage of the region. It's traditionally prepared with a variety of fresh herbs, lamb or mutton, dried limes, and Red Kidney Beans, resulting in a savory and aromatic dish.

Ingredients:

For the Stew:

• 1 lb (450g) lamb or mutton stew meat, cut into bite-sized pieces
• 2 large onions, finely chopped
• 4 cloves of garlic, minced
• 4 cups of mixed fresh herbs (parsley, cilantro, scallions, and fenugreek), finely chopped
• 1 cup of dried fenugreek leaves (kasuri methi)
• 2 dried limes (limoo amani), pierced
• 1 cup of cooked red kidney beans
• 2 tablespoons of vegetable oil
• 1 teaspoon of ground turmeric
• Salt and pepper to taste

For the Stew Spice Mix (Advieh):

• 1 Teaspoon Ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves

For Serving:

• Cooked Basmati rice

Instructions:

1. Preparing the Stew:

a. In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the chopped onions and sauté until they become translucent and start to brown, about 5-7 minutes.

b. Add the minced garlic, ground turmeric, and the spice mix (advieh). Sauté for another 2 minutes until the spices become fragrant.

c. Add the meat pieces and sear on all sides until they are browned.

d. Stir in the chopped fresh herbs (parsley, cilantro, scallions, fenugreek) and dried fenugreek leaves. Cook for 10-15 minutes, allowing the herbs to wilt and release their flavor.

e. Add the pierced dried limes, cooked red kidney beans, and enough water to cover the ingredients. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for about 2-3 hours or until the meat is tender and the stew has thickened. You may need to add more water during cooking if it becomes too thick.

2. Serving:

a. Ghormeh Sabzi is traditionally served with Basmati rice. You can either serve it on a plate with a mound of rice on the side or pour the stew over a plate of rice.

b. Remove the dried limes from the stew before serving. The stew should have a deep green color and a rich, aromatic flavor.

Ghormeh Sabzi is a cherished dish in Iran, often enjoyed with loved ones during special occasions and celebrations. Its unique blend of herbs and spices, combined with the tender meat and tangy dried limes, makes it a true culinary masterpiece of Persian cuisine.