Usually served with rice, ghormeh sabzi roughly translates to “braised herbs,” and the stew typically is dark green in color. It features lamb, herbs, kidney beans and dried lime.

Kidney beans are traditional in ghormeh sabzi, but if you don’t have them, chickpeas or canned lentils would work well, too. Fine salt 1 1/4 cups (8 3/4 ounces) basmati rice ...

When the ghormeh sabzi arrives, she dips a spoon into the stew to inspect it. “It’s a nice color, not too watery,” she says.

Arguably the most iconic Persian dish, ghormeh sabzi ($13.99) is a stew made with fresh herbs, tender kidney beans and lamb.

If you’re hungry for more brain food, Rasouli previously shared his Mediterranean quinoa bowl and his mother’s famous recipe for Ghormeh Sabzi, a Persian herb stew.