Khoresh Ghormeh Sabzi Recipe

Ingredients

• 300g lamb or beef
• 500g herbs (leeks, parsley, cilantro, spinach, and fenugreek)
• 150g red kidney beans or pinto beans
• 1 large onion
• 4 dried limes
• salt to taste
• black pepper to taste
• turmeric to taste
• fresh lemon juice or verjuice to taste

Instructions

1. Soak the beans in a bowl of water for 6 to 24 hours, changing the water every couple of hours.
2. Peel and chop the onion.
3. Heat some vegetable oil in a pan over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the turmeric and black pepper and cook for 1 minute more.
5. Cut the meat into medium-sized chunks.
6. Add the meat to the pan and cook until browned on all sides, about 10 minutes.
7. Drain the beans and add them to the pan.
8. Add 3 cups of hot water and bring to a boil. Reduce heat to low and simmer for 1 hour.
9. Wash and chop the herbs.
10. Heat 3 to 4 tablespoons of vegetable oil in a pan over medium heat. Add the herbs and cook until wilted, about 5 minutes.
11. Add the herbs to the stew and stir to combine.
12. Poke the dried limes with a fork and add them to the stew.
13. Add salt, pepper, and lemon juice to taste.
14. Simmer for an additional 30 minutes, or until the stew is thickened.
15. Serve with rice.

Tips

• For a richer flavor, use lamb shanks instead of ground meat.
• If you can't find dried limes, you can substitute 1 tablespoon of lemon juice or verjuice.
• Serve with Persian rice and your favorite Persian side dishes.

Thanks to: Ghormeh Sabzi