Ghormeh Sabzi is the most beloved Persian dish and Exotic Bazaar's most favourite meal base. Made with sauteed herbs, this earthy and aromatic classic is citrusy in taste and has all the five flavours that satisfy our taste buds. Our Persian recipe base is a savoury sauce of sauteed herbs and black lime with spinach and parsley as its key ingredients.

Ingredients: 500g lamb shoulder or beef chuck, trimmed and cut into 5cm pieces. (Alternatively, use Halloumi to make it a vegetarian Dish) 1 heaped tsp ground turmeric 1 large yellow onion, thinly sliced 3 tbsp extra-virgin olive oil 1/2 cup Kidney Beans Dry or 200g Cooked 1 Jar Exotic Bazaar Ghormeh Sabzi 2 Whole Black Limes

1. In a medium saucepan, fry the sliced onions with oil until golden. Add Turmeric and fry for another minute.
2. Add the meat pieces and fry until sealed.
3. If you are using dry kidney beans, wash then add them to the meat.
4. Add enough boiling water to the pot to fully cover the ingredients. Reduce heat to medium-low, cover pot, and simmer for 30 minutes or until the kidney beans are cooked. If you are using canned kidney beans follow this step to cook the meat on its own.
5. Season with 1 tsp of salt and some cracked pepper.
6. 6Empty the full jar of Ghormeh Sabzi. (Add more water if needed). If you are using canned kidney beans add them at this step.
7. Optional: crush then add two black limes to the stew.
8. Bring to boil and then simmer on low for another 20 minutes, upto 60 minutes to fully develop the flavours.

Serve Ghormeh Sabzi with a side of steamed saffron rice, Iranian yoghurt, and salad.

I hope you enjoy your homemade exotic night and Happy Feasting :)

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