Entree: Iran – Tehran & Central Iran – قورمه‌سبزی ➤ Ghormeh Sabzi (Persian herb stew of braised lamb with kidney beans and dried limes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 45 min

Ingredients

1.5 lb (680 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
3 tbsp (45 ml) vegetable oil, divided (selected option)
1 large onion (about 225 g), finely diced
Salt, to taste
Freshly ground black pepper, to taste
1 tbsp (15 ml) ground turmeric
1.5 cups (100 g) fresh parsley, finely chopped
1 cup (50 g) fresh cilantro, finely chopped
1 cup (50 g) fresh chives, finely chopped (selected option)
1 tbsp (8 g) dried fenugreek leaves (shanbalileh), lightly crushed
1 cup (200 g) canned red kidney beans, drained and rinsed (selected option) (estimated edible portion: 200 g)
3 dried limes (limu omani), pierced with a fork or split (estimated edible portion: 30 g)
3 cups (710 ml) water (selected option)
1 tbsp (15 ml) tomato paste (optional)
1 tsp (5 ml) lemon juice, or to taste if needed

Instructions

1. Heat 1 tablespoon of the vegetable oil in a heavy pot over medium-high heat. Season the lamb with salt, black pepper, and half the turmeric. Brown the lamb in batches until well seared, then transfer it to a plate.
2. Add the remaining vegetable oil to the pot. Add the onion and cook for 8–10 minutes, stirring occasionally, until soft and golden. Stir in the remaining turmeric and cook for about 30 seconds.
3. Return the lamb to the pot. Stir in the tomato paste, if using, until the lamb is coated. Add the water, bring to a gentle boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, until the lamb begins to become tender.
4. While the lamb simmers, heat a little of the measured oil in a skillet over medium heat. Fry the parsley, cilantro, and chives in batches, stirring frequently, for about 8–12 minutes total, until darkened and fragrant but not burnt. Transfer the herbs to a plate with a slotted spoon to drain excess oil.
5. Add the fried herbs, dried fenugreek, drained and rinsed kidney beans, and pierced or split dried limes to the pot. Stir to combine, cover, and simmer gently for another 45 minutes to 1 hour, until the lamb is very tender and the flavors have melded. If the stew becomes too thick, add a little water.
6. Taste and adjust the salt and black pepper. If the stew needs more brightness, stir in the lemon juice. Remove the dried limes before serving, or mash them into the stew for a deeper flavor, discarding any large seeds.
7. Serve hot over steamed basmati rice. The original serving suggestion is to include a pinch of saffron-infused rice.