Ghormeh Sabzi Served Over Saffron Rice (chelo) and Tahdig

 

Ghormeh (stewed) sabzi (greens) is a Persian stew often considered the Iranian national dish and a "must" at any important Persian event. It consists of a concert of flavors from sautéed herbs, fenugreek leaves (shambalileh in Persian), beans, onions, and most importantly sun dried Persian limes (lime-omani). My husband's family recipe includes lamb which makes this stew nice and hearty. This recipe holds many fond memories for my husband as the distinctive and intoxicating scent of Ghormeh Sabzi cooking on the stovetop reminds him of his previous life in Iran before the revolution forced him and his family to flee their beloved home. This was the first dish my husband ever cooked for me. Some may even say it was the dish that ultimately helped him win my heart. While this stew can be a labor of love to make, rest assured it is worth every bit of it as I have never met a soul who didn't fall in love with Ghormeh Sabzi at the first bite.

What you will need

1/2 cup Dried Kidney Beans

3 teaspoons Salt

3 pounds Lamb Shank (cut in half through the bone)

1 Medium Onion

1 dash Pepper

3 Dried Persian Limes

2 Leeks

4 bunches Flat Leaf Parsley

3 tablespoons Dried Fenugreek

1 teaspoon Turmeric

2 Limes (juice)

1 tablespoon Vegetable Oil

4 cups Indian or Pakistani Basmati Rice

2 tablespoons salt

2 teaspoons Salt

1 tablespoon Olive Oil

2 tablespoons Butter

1 teaspoon Saffron

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