Ghormeh sabzi — the lamb and herb stew that Iranians consistently name as their national dish — is a preparation of extraordinary complexity achieved through very simple means: lamb fried with an enormous quantity of fresh herbs until the herbs are completely dehydrated and almost carbonised, then braised with dried limes and kidney beans for hours. The frying of the herbs is the technique that makes ghormeh sabzi unlike anything else.
The complete ghormeh sabzi technique — documented from Persian culinary sources.
PERSIAN CULINARY TRADITION — DEEP EXTRACTION