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!

Nutriscore Rating: 73/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 4

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

Directions

Step 1

Heat 2 tablespoons of cooking oil in a large heavy-bottomed pot over medium heat.

Step 2

Add the chopped onion and sauté until golden, about 5-7 minutes.

Step 3

Stir in the turmeric and cook for 1 minute to release its aroma.

Step 4

Add the lamb cubes to the pot and brown them on all sides, about 6-8 minutes.

Step 5

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.

Step 6

Add the sautéed herbs, fenugreek leaves, and dried limes to the pot with the lamb. Stir to combine.

Step 7

Pour in the water or beef broth and bring the mixture to a boil.

Step 8

Reduce the heat to low, cover the pot, and let the stew simmer for 1 hour, stirring occasionally.

Step 9

After 1 hour, add the chickpeas, salt, and black pepper to the pot. Stir well.

Step 10

Continue to simmer the stew for another 30-45 minutes, or until the lamb is fork-tender and the flavors have melded together.

Step 11

Remove the dried limes from the stew before serving (optional).

Step 12

Adjust seasoning with additional salt and pepper, if needed.

Step 13

Serve the Qormeh Sabzi hot over steamed basmati rice.

Nutrition Facts

Serving size	(2948.2g)

Amount per serving	% Daily Value*
Calories	2785.3

Total Fat 188.7g	0%
Saturated Fat 61.7g	0%
Polyunsaturated Fat g
Cholesterol 510.3mg	0%
Sodium 4597.5mg	0%
Total Carbohydrate 141.1g	0%
Dietary Fiber 47.8g	0%
Total Sugars 28.2g
Protein 161.3g	0%

Vitamin D 0IU	0%
Calcium 1297.7mg	0%
Iron 47.7mg	0%
Potassium 6487.3mg	0%

*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.

Source of Calories

Fat: 58.4%

Protein: 22.2%

Carbs: 19.4%