Description
Imagine a lamb stew where the vegetables are a mountain of herbs fried until almost black-green, with kidney beans and a sour kick from dried limes. That is ghormeh sabzi, a Persian classic served over rice, and luckily it only improves as it sits.
Ingredients
- 1 1/2 lb (700 g) lamb shoulder or beef chuck, cut into 1 1/2-inch cubes
- 6 tbsp neutral oil, divided
- 2 yellow onions, chopped
- 1 tsp ground turmeric
- 4 cups (1 L) water
- 2 large bunches parsley, finely chopped (about 4 cups)
- 1 large bunch cilantro, finely chopped (about 2 cups)
- 1 bunch scallions, finely chopped
- 2 tbsp dried fenugreek leaves
- 1 can (15 oz / 425 g) red kidney beans, drained
- 4 dried limes, each pierced a few times with a fork
- Salt and black pepper, to taste
- Cooked basmati rice, for serving
Instructions
Heat 2 tbsp of the oil in a large pot over medium heat. Cook the onions for 8 minutes until golden. Add the lamb and turmeric and brown the meat for 8 minutes.
Add the water, cover, and simmer for 45 minutes.
While the lamb cooks, heat the remaining 4 tbsp oil in a wide skillet over medium-low heat. Add the parsley, cilantro and scallions and fry, stirring often, for 20 to 25 minutes, until the herbs are dark green and smell toasted. Stir in the fenugreek leaves for the last 2 minutes.
Add the fried herbs to the pot with the kidney beans and dried limes. Cover and simmer for 1 hour 15 minutes, until the lamb is very tender and the oil rises to the top.
Season with salt and pepper. Remove the dried limes before serving, or warn your guests. Serve over rice.
Notes
- Dried limes and dried fenugreek leaves are sold at Middle Eastern markets and online.
- Keeps 4 days in the fridge and 3 months in the freezer, and tastes better the next day.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Recipes
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Fat: 35 g
- Carbohydrates: 13 g
- Protein: 22 g