The most Persian stew there is · Special Persian Stews
Ghormeh Sabzi
Sautéed chopped fresh vegetables and herbs (parsley, green onion, cilantro and chives) cooked with sun-dried limes, red kidney beans and beef, served with basmati rice.
How it is made
Ask an Iranian what to eat first and most will say ghormeh sabzi. Parsley, cilantro, chives and fenugreek are chopped fine and fried slowly until dark, then simmered for hours with beef, red kidney beans and dried limes until the herbs turn almost black and the sour of the lime settles in.
It is served over saffron basmati rice with a piece of tahdig if you ask. The green looks unusual the first time. The second time you order it without looking at the menu.
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