Iran / Main
Ghormeh sabzi
Lamb stewed with a mountain of herbs, beans and dried lime. The herbs are fried until nearly black.
Ingredients
- Lamb, in 3 cm cubes800 g
- Parsley300 g
- Coriander200 g
- Spring onion or leek200 g
- Dried fenugreek leaf1 tbsp
- Kidney beans, soaked overnight200 g
- Dried limes4
- Onions2
- Turmeric1 tsp
- Neutral oil100 ml
- Cooked rice600 g
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Fry the onion with the turmeric until gold, add the meat and brown it on all sides.
Cover with water, add the beans and simmer for an hour.
Meanwhile chop all the herbs fine and fry them in the oil for twenty minutes, stirring. They shrink to a quarter and darken; that is correct. Add the fenugreek for the last two minutes.
Stir the herbs into the pot, prick the dried limes with a fork and drop them in whole. Simmer for another hour.
Crush the limes against the side of the pot, season and let it stand fifteen minutes. The sauce should be dark and thick, with oil separated on top.
