Persian Herb and Lamb Stew with Red Kidney Beans

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This iconic Persian herb stew features tender lamb and red kidney beans simmered slowly with a deep, dark mixture of parsley, cilantro, fenugreek, and scallions, brightened with dried Persian limes. It is the national dish of Iran, traditionally served over saffron-scented basmati rice with a crispy golden crust called tahdig.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 26 gFat
• 8 gSaturated Fat
• 32 gCarbs
• 9 gFiber
• 5 gSugar
• 38 gProtein
• 640 mgSodium
• 1180 mgPotassium
• 140 mgCalcium
• 6.5 mgIron
• 38 mgVitamin C
• 190 mcgVitamin A

Ingredients

For the herb mixture (Ghormeh Sabzi base)

• 2 cups fresh flat-leaf parsley, finely chopped
• 2 cups fresh cilantro, finely chopped
• 1 cup fresh fenugreek leaves, finely chopped (or 3 tbsp dried fenugreek leaves)
• 1 cup fresh scallions or Persian chives, finely chopped
• 1/2 cup vegetable oil or ghee

For the lamb and beans

• 2 lbs lamb shoulder, trimmed and cut into 1.5-inch cubes
• 2 large yellow onions, finely chopped
• 4 cloves garlic, minced
• 1.5 tsp ground turmeric
• 1 tsp freshly ground black pepper
• 2 tbsp tomato paste
• 1 tsp saffron threads bloomed in 2 tbsp warm water
• 1.5 cups dried red kidney beans, soaked overnight and drained
• 3 dried Persian limes (limoo amani), pierced with a fork
• 6 cups water or low-sodium lamb stock
• 1.5 tsp kosher salt, plus more to taste

Directions

1. Make the herb base: Heat the oil or ghee in a large skillet over medium heat. Add the chopped parsley, cilantro, fenugreek, and scallions. Cook, stirring often, for 45-60 minutes until the herbs are very dark green, fragrant, and reduced by half. This long sauté builds the deep, earthy signature flavor.
2. Brown the lamb: Pat the lamb cubes dry. In a heavy Dutch oven, heat 2 tablespoons oil over medium-high. Brown the lamb in batches for 2-3 minutes per side. Transfer to a plate and set aside.
3. Sauté the aromatics: Reduce heat to medium. Add the chopped onions to the same pot and cook 8-10 minutes until golden. Stir in the garlic, turmeric, and black pepper and cook 1 minute more, until fragrant.
4. Combine everything: Stir in the tomato paste and bloomed saffron, then return the lamb along with the kidney beans, dried limes, prepared herb mixture, and water or stock. Bring to a gentle boil.
5. Slow simmer: Reduce heat to low, cover, and simmer gently for 2.5-3 hours, stirring occasionally, until the lamb is fork-tender and the beans are completely soft.
6. Finish and adjust: During the last 30 minutes, uncover to let the stew thicken into a rich, spoon-coating consistency. Taste and adjust salt. Squeeze the softened dried limes to release their tangy juice back into the stew, or remove them whole if still firm.
7. Serve: Spoon generously over steamed saffron basmati rice alongside a piece of tahdig, if you have it. Serve with plain yogurt, fresh herbs, and pickled radishes on the side.

Cook’s Notes

• Do not rush the herb sauté: the dark, almost-black color after 45-60 minutes is what gives the stew its signature earthy depth, not bitterness.
• If Persian limes are unavailable, substitute with 2 tbsp fresh lime juice plus 1 tsp ground dried lemon, added in the last 30 minutes.
• Always soak kidney beans overnight to ensure even, creamy cooking; never use canned beans as they turn mushy during the long simmer.
• For a slow cooker version, brown the lamb and sauté the herbs separately, then combine and cook on LOW for 7-8 hours.
• Like most Persian stews, Ghormeh Sabzi tastes even better the next day once the flavors have melded in the fridge.
• Serve over saffron basmati rice with a wedge of fresh lime and a side of plain sheep's milk yogurt for the most authentic experience.

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