Ghormeh Sabzi

Ingredients

1 lb (450 g) lamb or beef, cut into cubes
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cups fresh parsley, chopped
1 cup fresh cilantro, chopped
1 cup fresh fenugreek leaves (or 2 tablespoons dried fenugreek)
1/2 cup fresh chives or green onions, chopped
1/2 cup dried Persian limes (limoo amani), pierced with a fork
1 teaspoon ground turmeric
1 teaspoon ground cumin (optional)
Salt and pepper to taste
2-3 cups water or beef broth
1 tablespoon lemon juice (optional, to taste)

Instructions

Sear Meat

Heat the vegetable oil in a large pot over medium heat. Add the meat cubes and sear until browned on all sides. Remove the meat and set aside.

Cook Onions

In the same pot, add the chopped onions and cook until they are soft and golden brown, about 8-10 minutes.

Add Spices

Stir in the ground turmeric and cumin (if using). Cook for another 1-2 minutes until fragrant.

Add Herbs

Add the chopped parsley, cilantro, fenugreek, and chives to the pot. Stir well and cook the herb mixture over medium heat for about 10-15 minutes, until the herbs are wilted and the mixture is fragrant.

Combine Ingredients

Return the browned meat to the pot. Add the dried Persian limes and pour in enough water or beef broth to cover the meat and herbs.

Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5-2 hours, or until the meat is tender and the flavors have melded together. Stir occasionally and check for seasoning, adjusting salt and pepper as needed.

Finish

If desired, add a tablespoon of lemon juice for a tangy flavor boost.