Persian Lamb Stew with Herbs and Pomegranate (Ghormeh Sabzi)
A traditional Persian stew featuring tender lamb slow-cooked with aromatic herbs including cilantro, parsley, and fenugreek. The dish gets its distinctive flavor from the combination of turmeric, fresh lime juice, and pomegranate seeds that add bursts of tartness. This version can be made in a slow cooker, Instant Pot, or on the stovetop, making it accessible for any kitchen. Served over cauliflower rice with a refreshing cucumber salad, it's perfect for special dinners or when you want to explore authentic Persian flavors. The herb mixture is key - cooking it separately before adding to the stew intensifies the flavors.
Ingredients
- 12 oz cauliflower, florets
- 1 Tbsp butter
- 1 medium onion, diced
- 1 ½ lbs lamb shoulder, trimmed and chopped into bite-sized piecesbeef stew meat1:1none
Use cubed beef stew meat for similar results
- 1 tsp turmeric, ground
- ¾ tsp salt
- ½ tsp black pepper
- 3 Tbsp cooking oil, divided
- 1 ½ cups stock, any type
- ¼ cup pomegranate seeds
- 2 limes, cut into wedges
- ½ cup cilantro leaves, very finely chopped
- ½ cup parsley, very finely chopped
- 1 tsp dried fenugreek leaves, crusheddried mustard1:1none
Will change flavor profile slightly
- 12 oz cucumbers, chopped
- 2 tsp olive oil
- 2 tsp lime juice
- ¼ tsp honey
Instructions
- 1
Sear lamb pieces on all sides until golden brown
- 2
Add onions and saute until softened
- 3
Pour in stock while scraping up browned bits from bottom
- 4
Cook under pressure for 50 minutes or simmer covered for 90 minutes until lamb is tender
- 5
Heat oil in skillet and cook cilantro, parsley, and crushed fenugreek until fragrant and wilted
- 6
Stir herb mixture into warm stew and cook together to blend flavors
- 7
Add lime juice to taste and season with salt and pepper
- 8
Serve over cauliflower rice topped with pomegranate seeds and lime wedges alongside cucumber salad
Tips
Crushing fenugreek leaves between your fingers before adding helps release more flavor into the dish.
Make sure to scrape up all browned bits when adding stock to prevent burning and maximize flavor.
The herb mixture can be prepared ahead of time and refrigerated for up to 2 days before adding to the stew.
Good to Know
Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently on stovetop.
Can be made 1-2 days ahead. Flavors actually improve with time. Store herb mixture separately if making more than 1 day ahead.
Serve hot over cauliflower rice or regular rice with cucumber salad and extra lime wedges on the side.
Common Mistakes
Don't skip scraping up browned bits to avoid burn error in pressure cooker
Cook herbs separately first to avoid bitter flavor from overcooking them in the stew
Substitutions
Will change flavor profile slightly
FAQ
Can I make this without a pressure cooker?
Yes, use the stovetop method with a Dutch oven. Simmer covered for about 90 minutes until lamb is tender, checking periodically and adding water if needed.
What if I can't find fenugreek leaves?
Substitute with dried mustard using the same amount. The flavor will be different but still delicious. Some Middle Eastern stores carry fenugreek leaves.
How long will leftovers keep?
Refrigerate for up to 3 days or freeze for up to 3 months. The flavors actually improve after a day, making it perfect for meal prep.