Ghormeh Sabzi

Ask an Iranian abroad what they miss most and the answer is usually ghormeh sabzi. Mountains of parsley, coriander, leek and fenugreek are chopped fine and sautéed slowly until they turn deep green and fragrant — the step that makes or breaks the dish.

Lamb and kidney beans then simmer in the herbs for hours, with dried Persian limes adding their distinctive sour, slightly smoky note. Served over saffron rice, it’s the taste of home for millions — and the best introduction to Persian stews for everyone else.