How to Prepare Ghormeh Sabzi Abgoosht: Hamedan-Style Traditional Abgoosht with Ghormeh Sabzi

According to Saednews, Hamedan is one of the beautiful cities of Iran that, in addition to its pristine nature and cultural and historical attractions, also offers many aromatic and flavorful dishes. Abgoosht Ghorme (Ghorme stew) is considered one of the most delicious traditional dishes of Hamedan, which is very similar to Ghormeh Sabzi. The people of Hamedan prepare this special traditional dish for Nowruz night and Sizdah Be-dar (the 13th day of Nowruz). In this section, we will teach you how to prepare Hamedan Ghorme Abgoosht along with all its important tips.

Ingredients for Hamedan Ghorme Abgoosht

• Lamb meat: 250 g

• Red beans: 1/2 cup

• Stew herbs: 150 g

• Potato: 1

• Onion: 1

• Egg: 1

• Dried limes: 2

• Salt, black pepper, turmeric: as needed

• Oil: as needed

How to Prepare Hamedan Ghorme Abgoosht

First, clean and wash the beans, then soak them in water for a few hours to reduce bloating and shorten cooking time.

Peel and finely chop the onion. Sauté the chopped onions in a pot with a little oil until soft and golden.

Add turmeric and black pepper to the onions and sauté briefly.

Cut the meat into desired pieces and add it to the onions. Sauté until the raw smell of the meat disappears.

Add the chopped herbs along with the soaked beans to the pot, and sauté for a few minutes until the herbs darken.

Add some boiling water to the pot and reduce the heat to let it simmer and cook well.

When the meat is halfway cooked, wash the dried limes, pierce them with a knife, and add them to the stew.

Peel and cut the potato into desired pieces, then add it to the pot once the meat and beans are partially cooked.

After the potatoes are cooked, crack an egg into a bowl, beat it well, and slowly pour it into the pot while stirring.

Finally, add salt and let the dish cook for another 10–15 minutes until the egg is fully cooked and the stew is well blended.

Serve the delicious Ghorme Abgoosht with bread and pickles.

Important Cooking Tips

• Use lamb meat for the best flavor.

• The herbs used in this dish include leeks, parsley, coriander, fenugreek, and spinach.

• Chop and lightly fry the herbs before adding them to the stew.

• Cooking time is about 3 hours, but using a pressure cooker reduces it to about 1 hour.

Additional Notes

• Preparation time: about 30 minutes

• Cooking time: about 2 hours and 30 minutes

• This dish is suitable for lunch or dinner.

• It can also be served during Ramadan as an iftar meal.

• The ingredients listed are suitable for 4 servings.