LEILI TEHRANI WALKER’S GHORMEH SABZI

The word community pops up regularly in our chat with Leili. We’re not surprised to learn that Persian food is all about community, love and taking care of people. Cooking starts before the sun comes up in Iran. If you're not making your own bread, you’re waking up before morning prayers to get it from the woodfire down the road. Everyone eats together and it’s a really long affair.

This attitude is deep in Leili’s bones - food is their love language and we got to experience it firsthand as they turned up to our interview with this sensational dish for us!

gobble up leili's interview here

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gobble up leili's interview here *

ingredients

Sabzi * (spring onions, parsley, coriander, dill, fenugreek)

All roughly chopped including the stems

Limoo amani ** (Persian dried limes)

Pierced several times with a skewer

Turmeric

Black Pepper

Yellow onion

Thinly sliced

Dried pinto or kidney beans

Soaked overnight

Lamb or Beef ***

Leili prefers lamb

* For a cheaper alternative you can buy bags of diced dried ghormeh sabzi herbs at a Middle Eastern supermarket. And you can substitute for what herbs are in season

** Dried limes from a Middle Eastern supermarket

*** Vegan / Vego substitute lamb for way more beans

method

1. SAUTE THE ONIONS IN OIL IN A DUCTH OVEN UNTIL BROWN.

2. STIR IN TURMERIC AND BLACK PEPPER, BEANS, A PINCH OF SALT AND WATER AND BRING TO A BOIL.

SIMMER FOR 30 MINS

3. MEANWHILE, IN A PAN, SAUTE THE SABZI UNTIL FRAGRANT AND ADD TO THE SIMMERING STEW.

4. SIMMER! THE LONGER THE BETTER. MY MUM SIMMERS UNTIL THE LAMB FALLS TO PIECES.

5. ADD THE PIERCED LIMOO AND SIMMER FOR 30 MINUTES OR UNTIL THE STEW IS THICK

6. ADJUST LIME, SALT AND TURMERIC AS NEEDED. EAT!!! PREFEREABLY WITH CHELOW (SAFFRON RICE), TORSHI SEER (PICKLED GARLIC) ANS TAHDIG (BURNED BITS)

GHORMEH SABZI TASTES EVERN BETTER THE NEXT DAY. STEAL SOME BEFORE SERVING. HIDE IT IN THE FRIDGE AND ENJOY IN THE MORNING <3

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