Ghorme sabzi is considered the Iranian national dish. The history of this stew goes back to at least 500 to 1,000 years and the recipe hasn’t changed since then. Many Persian dishes like Kebab or Dizi were cooked in a different way 100 years ago, because back then new foods such as potatoes and tomatoes were not yet introduced to Iranian Cuisine. Considering that, Ghorme sabzi is the most original Persian dish, and at the same time it has been modernized so well that nowadays you can even find Ghorme sabzi Pizza in Iran.
Heat vegetable oil in a large pan over medium heat and saute the chopped fresh herbs for about 15 minutes, stir frequently. Set aside.
Chop the onion. Fry them in a large pot with 2 tablespoons of oil until the color turns golden.
Add meat and allow it to fry for 2-3 minutes.
Add turmeric, salt, pepper and fry until all sides are light brown.
Add fried vegetables, beans and dried limes. Before adding the limes make some holes in them using a knife or a fork. Pour in enough water to cover the mixture by about 2 inches.
bring to a boil on high heat for a couple of minutes. Then lower the heat, cover the lid and cook on medium to low heat for 90 minutes.
Taste and add more lemon and salt if needed. Add a little more water if necessary and allow it to simmer for another 30 minutes. You don´t want this stew to be too watery. It´s ready to serve if it looks like the picture below.
Serve warm. The best way to serve it is with basmati rice.