Ghormeh Sabzi, considered Iran’s national dish, is made by slowly simmering generous amounts of sautéed fresh herbs with lamb and dried limes. Deeply tangy and herbaceous, it is served with rice.
Sauté the parsley, scallion greens, and cilantro in 3 tablespoons (15 ml each) of oil over medium heat for 15 minutes, until dark green. Set aside.
Sauté the onion in the remaining oil until softened and lightly golden. Add the cubed lamb and cook for 8 minutes, turning, until its color changes all over.
Add the sautéed herbs, dried limes, salt, and black pepper, then pour in 5 measures of hot water (200 ml each). Simmer over low heat with the lid half-open for 60 minutes.
Add the cooked beans and simmer over low heat for another 20–25 minutes, until the sauce thickens. Oil rising to the surface and the herbs darkening are signs that it is ready.
Serve hot with white rice, setting aside the dried limes for anyone who would like them.
Store in a sealed container in the refrigerator for 4 days. Many Iranian kitchens consider it tastier after resting for a day. It can be frozen for 2 months; once thawed, reheat over low heat.
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