Iranian · Lamb

Ghormeh Sabzi

Name: Ghormeh Sabzi
Cuisine: Iranian
Ingredients: 700 g Boneless lamb shoulder; 150 g Parsley; 100 g Fresh coriander; 150 g Spring onions; 40 g Fresh fenugreek leaves; 60 ml Vegetable oil; 200 g Onion; 4 g Ground turmeric; 8 g Salt; 3 Dried Persian limes; 400 g Canned kidney beans, drained; 300 g Basmati rice; 1.5 litres Water

Servings

Ingredients

Boneless lamb shoulder700 g
Parsley150 g
Fresh coriander100 g
Spring onions150 g
Fresh fenugreek leaves40 g
Vegetable oil60 ml
Onion200 g
Ground turmeric4 g
Salt8 g
Dried Persian limes3
Canned kidney beans, drained400 g
Basmati rice300 g
Water1 ½ litres

Original recipe serves about 4.

Method

1
Finely chop the parsley, coriander, spring onions and fenugreek leaves. Heat 30 ml oil in a frying pan and cook the herbs over medium-low heat for 15–20 minutes, stirring frequently, until dark green and fragrant but not burnt.
2
In a heavy pot, heat the remaining oil. Cook the chopped onion for 7 minutes, add the cubed lamb and brown for 8 minutes, then stir in the turmeric and salt.
3
Add the fried herbs, 900 ml water and pierced dried limes. Cover and simmer for 90 minutes. Add the drained kidney beans and simmer for 30 minutes more, until the lamb is tender. Remove the dried limes before serving.
4
Cook the rinsed rice in the remaining 600 ml water, covered over low heat for 15 minutes after bringing it to a boil. Rest for 10 minutes and serve with the stew.

Recipe source: TheMealDB