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Ghormeh sabzi


  • 3.5 cups of water
  • 900 grams lamb shank or veal shank
  • Two large onions
  • 1/3 cup neutral oil
  • 1/2 teaspoon turmeric
  • 2 tablespoons salt
  • 1/2 teaspoon black pepper
  • 1 cup of cooked red kidney beans
  • 4 cups finely chopped fresh parsley
  • 1 cup finely chopped chives or green onion
  • 1 cup finely chopped fresh coriander
  • 1/2 cup finely chopped spinach
  • 3 tablespoons dried fenugreek
  • Five whole dried Persian limes (limo Omani)
  • 4 tablespoons lime juice


  1. Wash your Persian limes (limo Omani) and set aside in a bowl of water to slightly rehydrate.
  2. Heat up 1/3 cup of oil in a stewing pot over medium heat.
  3. Thinly julienne two white onions, then add onions to oil and cook till golden brown. Add lamb or veal shank and fry with the onions.
  4. Add 1/2 teaspoon turmeric, 1/2 teaspoon black pepper, then add all your herbs. Add the salt after the herbs (to keep the greenness of the herbs).
  5. Add the 3.5 cups of water to the pot, then take the dried limes and prick a whole in each of them with a knife and add them to the pot.
  6. Let the meat, herbs, onions, and limes simmer together for two hours. Stir occasionally.
  7. Keep cooking on medium heat, then after two hours add the cooked kidney beans. Let cook for another hour, stir occasionally.
  8. Taste the stew and adjust salt to taste. Add your lime juice.
  9. Cook for another 15 minutes or so until your meat is tender. Enjoy with white saffron basmati rice and a side of fresh white onion and scallions and radish.

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