Ghormeh Sabzi

Bon Appétit

Along with elaborate rice dishes, different kinds of khoresh (a.k.a. Persian stews) are the backbone of Persian cuisine. Ghormeh sabzi is one of the most popular stews. Omani limes and fenugreek leaves (we like this brand) give the dish its distinct aroma. It’s typically served with radishes, raw onion, and more fresh herbs on the side, as well as chelow—steamed saffron rice—or a flatbread like lavash. Omani limes are boiled in a salt brine, then dried in the sun. The darker they become, the funkier and tangier they get. Simmering coaxes out the celery-like flavor of the fenugreek and the astringent pop of the dried limes. “It’s unlike any other stew, which is why I love it,” says Andy Baraghani.

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