A popular stew of beans and lamb (or beef), means “braised herbs.” Dried lemons add a citrusy note, and an array of fresh herbs are sauteed to full flavor. Green is the universal color for spring renewal, and in Ghormeh Sabzi it is symbolized using parsley, cilantro, chives, and fenugreek.
- 1 cup (6½ ounces) dried black-eyed peas, soaked 3 to 8 hours in 3 cups water
- 4 bunches parsley, washed, dried, and minced
- 3 bunches cilantro, washed, dried, and minced
- 2 bunches chives, washed, dried, and minced
- ½ cup neutral oil, divided
- 1 yellow onion, diced
- 1½ pounds beef or lamb stew meat, cubed
- 1 teaspoon turmeric
- 1 tablespoon dried fenugreek leaves
- 4 or 5 dried limes
- Salt and pepper to taste
Heat a large saute pan over medium heat. Add chopped fresh herbs and stir over heat until they dry out a bit. Add ⅓ cup oil and cook, stirring for 10 minutes on low heat. Set aside.
Heat remaining oil in large pot over medium heat. Add onion and cook until translucent. Add meat, along with turmeric, and saute until browned. Add fenugreek leaves, black-eyed peas and their soaking liquid, and 2 cups of water. Bring to a boil, then lower to a simmer and cook, covered, for 30 minutes.
Add sauteed herbs and dried lemons and cook, covered, another 1½ hours on very lowest heat.
Serves 4.
