Persian herb, bean, and lamb stew (Khoresh-e ghormeh sabzi) from The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (page 156) by Steve Sando

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute boneless leg of lamb for boneless lamb shoulder, spring onions for chives, and dried domingo rojo beans for dried kidney beans. Soak dried kidney beans overnight. See recipe for a vegetarian variation.

  • QuinceHouse on February 08, 2026

    Enjoyed by my guests but not my favorite. It took a long time (four hours) and was not as bean forward as I wanted it to be. I would double the beans next time and blitz the herbs in a food processor to save time. Serve with tahdig and Persian love cake and you have a fabulous Persian dinner.

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