Eat the Match: Iran vs New Zealand

Ghormeh sabzi and Hāngī.

Group G · Los Angeles · June 15, 2026 · Iris

Iran: Ghormeh sabzi

Ghormeh sabzi is Iran's most beloved stew — a deeply herbaceous braise of lamb, kidney beans, fenugreek, parsley, dried limes (loomi), and dried herbs that has been a fixture of the Persian table for centuries. The dried limes are essential; they provide a sour, slightly fermented depth that defines the dish. Serve with Persian saffron rice (chelow).

Ingredients

• 500g lamb shoulder, cut into 3cm cubes
• 3 tbsp neutral oil
• 1 large white onion, diced
• 1 tsp turmeric
• 400g can kidney beans, drained
• 3 dried black limes (loomi), pierced
• 1 litre lamb or chicken stock
• For the herb mixture (fresh or dried):
• 200g fresh parsley, finely chopped
• 100g fresh coriander, finely chopped
• 50g fresh fenugreek leaves (or 2 tbsp dried fenugreek)
• 2 spring onions, finely chopped
• 3 tbsp neutral oil (for frying the herbs)
• salt and pepper

Method

1. Fry the fresh herbs in oil in a pan over medium-high heat until they darken significantly and become fragrant and slightly dry — about 10 minutes. This concentrating step is essential; raw herbs added directly produce a thin, grassy stew. Set aside.
2. Brown the lamb in oil in a heavy pot, remove. Cook onion until golden. Add turmeric. Return lamb. Add stock, loomi, beans, and the fried herbs. Bring to a boil, reduce to a low simmer, cover, and cook for 90 minutes until the lamb is very tender and the stew is dark, thick, and deeply fragrant. Taste — it should be sour, herby, and savory in layers. Adjust salt. Serve with saffron chelow rice.

New Zealand: Hāngī (simplified)

A traditional hāngī is cooked by Māori in a pit lined with hot stones — meat and vegetables wrapped in leaves, covered with earth, and slow-cooked for several hours in the residual heat. The smoky, earthy flavor is entirely a product of the stones and the earth and cannot be reproduced indoors. What can be reproduced at home is the combination of flavors and the slow-cook technique in a heavy pot.

Ingredients

• 800g bone-in lamb shoulder pieces
• 500g kumara (orange sweet potato), cut into large chunks
• 3 medium potatoes, quartered
• 2 medium carrots, halved
• ½ head cabbage, cut into wedges
• 2 tbsp neutral oil
• 1 tsp smoked paprika (approximates the smoke)
• 1 tsp dried thyme
• 500ml chicken or vegetable stock
• salt and pepper

Method

1. Preheat oven to 160°C. Season lamb with salt, pepper, smoked paprika, and thyme. Brown in oil in a Dutch oven. Add all vegetables and stock. Cover tightly and cook in the oven for 1 hour 45 minutes until the lamb is tender and the vegetables have absorbed the cooking liquid. Serve in the pot — the smoke flavor will be approximated by the smoked paprika and the slow cooking, though note to readers that this is an indoor version of a dish meant for an earth pit.

Note to readers: A traditional hāngī is a significant cultural event for Māori. This recipe approximates the flavors at home but cannot replicate the cultural context or the specific earth-pit cooking method.