This tangy lamb and vegetable stew is popular in Iran. Proclaim your love for gormeh sabzi by visiting the gormeh sabzi page on facebook . Really. Recipe courtesy of Arash International Market. Serves 4.
Ingredients
1 yellow onion
1 tablespoon olive oil
1 pound cubed lamb or beef
1 teaspoon turmeric
Salt and pepper
Water
1 package ghormeh sabzi pre-chopped, frozen vegetables available in Arash’s frozen food sections
1 can red kidney beans
5 (or so) dried lemons
Directions
Chop and saute onion with olive oil in a Dutch oven or large saucepan until soft. Add cubed lamb or beef, turmeric, salt and a pinch of black pepper. Stir well and continue to saute until the meat is partially cooked. Add 3 cups water and vegetables. Stir, then lower heat, cover and let simmer for 90 minutes.
Drain, rinse and add the red kidney beans. Poke several small holes into the dried lemons and add them. Push the dried lemons to the bottom of the stew so they fill with liquid and thus infuse their flavor into the dish. Simmer for another 30 minutes.
This dish is typically served over rice.
Note: You can also make ghormeh sabzi in a crock pot. Simply saute the onions and meat, then combine all ingredients in the crock pot for 6 hours on low. One Arash worker calls this “the bachelor way” of making sabzi. Ghorbeh sabzi online: /80047987445
