If there is a single dish that defines Persian home cooking, it is Ghormeh Sabzi — a slow-cooked herb and lamb stew that has been simmering in Persian kitchens for at least 500 years. The name translates literally as “cooked greens,” and that description barely hints at the depth of flavor produced when fresh herbs, dried Persian limes, and tender meat slow-cook together over several hours. The result is a stew that is earthy, tangy, deeply savory, and unlike anything […]











