This is what most people call “Iran’s National Food”. It’s more than a dish, it’s identity. There is even an International Ghormeh Sabzi Day, which takes place on the last Saturday of each November.
Ghorme Sabzi is made from lots of herbs, kidney beans and lamb, this dish is typically served with rice. Ghormeh sabzi should be almost as thick as chili. It shouldn’t be watery. If you notice that the stew is too watery, just turn up the heat and wait for the excess water to evaporate.
For the best taste, make sure you get the meat on the bone; ask your butcher to cut it into small bite-size chunks and to trim off all the fat. And when you get home, give the lamb another look and trim off any remaining fat, as the dish can release a lot of oil. The amount of herbs that need chopping might look a bit daunting but it shouldn’t take more than 10 minutes to do and you can always stick them in a food processor—it won’t affect the taste.