This evening we bring you the spice of the month Ghormeh Sabzi! This herb mixture gives its name to the dish in which it is used, often said to be the national dish of Iran! Its history dates back over 2000 years! Ghormeh Sabzi translates to 'stewed herbs' and the herb blend contains feugreek leaves which give it its interesting and distinct flavour. With its delicious taste and texture this stew has definitely stood the test of time!
Always refer to the product label for the most accurate ingredient and allergen information.
Red Kidney Beans
Chicken Stock Pot
Water for the Rice
Water for Lamb
Cut the onion in half, peel and thinly slice into half moons. Peel and grate the garlic. Drain and rinse the kidney beans.
Meanwhile, bring a a large saucepan of water (amount specified in the ingredient list) to the boil, add the rice and a pinch of salt and reduce the heat to medium-low. Cover and leave to simmer for 10 mins. Remove from the heat and leave to rest for another 10 mins. TIP: Don't peek under the lid until the 20 mins are up!
While your rice is cooking, heat a good glug of oil in another large saucepan on medium-high heat. Add the lamb mince. Cook for 8 mins until nicely browned. Once browned, add your onion. Cook until soft, 5 – 6 mins. Add the garlic, turmeric and sabzi ghormeh sabzi. Cook for 2 mins.
Add the kidney beans and chicken stock pot to the lamb along with the water (amount specified in the ingredient list). Bring to a gentle simmer, stirring to dissolve the stock pot. Simmer for 10 mins or until all excess liquid has evaporated.
Once cooked, fold the baby spinach into your lamb mixture, then squeeze in a dash of lime juice. Taste and add salt, black pepper and more lime juice if necessary. Simmer with a lid on for 2 more mins.
Fluff up your rice with a fork and spoon into bowls. Serve your ghormeh sabzi on top with a dollop of Greek yoghurt.