Khoresh-é-ghormeh-sabzi is the most popular Persian meat stew. Browned lamb or beef is gently braised with aromatics, a medley of herbs, kidney beans, and whole Persian dried limes. The result is tender chunks of meat in a thick herbaceous sauce.
Nader Mehravari has been exploring the history, principles, and practices of Persian cookery and Iranian food for over 35 years. Most recently, his work has been published in Petits Propos Culinaires and presented at Oxford Food Symposium. He is in the process of writing a modern and innovative cookery book about the legendary food of Iran and Persianate societies.
Thanks to Iranian-American NASA astronaut Jasmin Moghbeli, ghormeh sabzi gained recent fame as the first traditional Persian dish ever served in space during a NASA mission. In February 2024, toward the end of her 199-day stay aboard the International Space Station, Moghbeli served and shared the iconic dish with her six fellow crewmates.
Although whole dried limes are becoming more and more popular in the West, and you might find them in some well-stocked supermarkets, they are always readily available in brick-and-mortar Middle Eastern, Mediterranean, Indian, and Turkish markets. They are also available through several trusted mail-order and online merchants that specialize in Persian ingredients, including Kalamala Persian Grocery, Sadaf, Persian Basket, and Tavazo.
It is a powerful dried herb, so a small amount goes a long way. Dried crushed fenugreek leaves are readily available these days in the spice section of many well stocked supermarkets, as well as in the same sources listed above for dried Persian lime. Please note that this dish uses fenugreek leaves, not fenugreek seeds, which is a popular spice in Indian cookery.
Persian Herb Meat Braise Persian Beef Stew
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