Persian Lamb and Chickpea Stew Qormeh Sabzi
A fragrant and hearty classic, Persian Lamb and Chickpea Stew (Qormeh Sabzi) is a celebration of bold flavors and wholesome ingredients. Tender chunks of lamb shoulder are simmered to perfection alongside earthy chickpeas, aromatic fresh herbs like parsley, cilantro, and chives, and the signature tang of dried limes, which infuse a distinctive citrusy depth. A hint of turmeric and dried fenugreek leaves elevate the dish with warm, complex notes, while the slow-cooking process ensures a rich, melt-in-your-mouth stew. Perfectly paired with fluffy basmati rice, this comforting and authentic Persian recipe is ideal for family meals, special occasions, or anyone looking to explore the vibrant world of Persian cuisine. Prepare to savor a dish that’s as nutrient-packed as it is delicious!
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Recipe Information
Ingredients
- 1.5 pounds Lamb shoulder (boneless, cut into 1-inch cubes)
- 1 large Yellow onion (finely chopped)
- 1.5 cups Fresh parsley (finely chopped)
- 0.5 cups Fresh cilantro (finely chopped)
- 0.5 cups Fresh chives or green onions (chopped)
- 2 tablespoons Fenugreek leaves (dried)
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 3 whole Dried limes (holes pierced with a fork)
- 1 teaspoon Ground turmeric
- 3 tablespoons Cooking oil (vegetable or olive oil)
- 5 cups Water or beef broth
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
Instructions
Heat 2 tablespoons of cooking oil in a large heavy-bottomed pot over medium heat.
Add the chopped onion and sauté until golden, about 5-7 minutes.
Stir in the turmeric and cook for 1 minute to release its aroma.
Add the lamb cubes to the pot and brown them on all sides, about 6-8 minutes.
In a separate skillet, heat the remaining 1 tablespoon of oil over medium heat. Sauté the parsley, cilantro, and chives for 5-7 minutes, stirring frequently, until aromatic and slightly wilted.
Add the sautéed herbs, fenugreek leaves, and dried limes to the pot with the lamb. Stir to combine.
Pour in the water or beef broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the stew simmer for 1 hour, stirring occasionally.
After 1 hour, add the chickpeas, salt, and black pepper to the pot. Stir well.
Continue to simmer the stew for another 30-45 minutes, or until the lamb is fork-tender and the flavors have melded together.
Remove the dried limes from the stew before serving (optional).
Adjust seasoning with additional salt and pepper, if needed.
Serve the Qormeh Sabzi hot over steamed basmati rice.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 6.4 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1057 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
