Entree: Iran – Isfahan – خورشت سبزی ➤ Khoresht-e Sabzi (Persian herb stew of lamb and mixed greens with beans, typically served with rice)

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 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 1 lb (454 g) lamb shoulder, trimmed and cut into 1-inch cubes
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 tbsp (45 ml) vegetable oil
- 8 oz (225 g) fresh parsley, finely chopped
- 4 oz (115 g) fresh cilantro, finely chopped
- 3 oz (85 g) fresh chives or green onions, chopped
- 1 tbsp (7 g) dried fenugreek leaves (or 1 tsp / 2 g ground fenugreek)
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) water or beef stock (to dilute tomato paste)
- 1 cup (200 g) cooked kidney beans (or canned, drained and rinsed)
- 2 dried limes (limoo amani), pierced, or 2 tbsp (30 ml) lemon juice
- 1/8 tsp (0.5 g) ground turmeric
- Pinch of saffron dissolved in 1 tbsp (15 ml) hot water (optional)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 2 cups (480 ml) water or low-sodium stock (for simmering)

Instructions

1. In a heavy pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium-high heat. Add the lamb cubes and brown on all sides in batches; remove and set aside.
2. Add the remaining 1 tbsp (15 ml) oil to the pot and sauté the chopped onion until golden, about 8–10 minutes. Stir in the turmeric and tomato paste diluted with 1/2 cup (120 ml) water; cook 2–3 minutes.
3. Return the browned lamb to the pot, add 2 cups (480 ml) water or stock and the pierced dried limes (or lemon juice). Bring to a boil, reduce heat to low, cover, and simmer for about 45 minutes.
4. Meanwhile, heat a separate skillet over medium heat and dry-saute the chopped parsley, cilantro, and chives with the dried fenugreek, stirring frequently until the herbs darken and most moisture evaporates, about 8–10 minutes. Add the sautéed herbs to the simmering lamb.
5. Add the cooked kidney beans and saffron water, season with salt and pepper, and continue to simmer uncovered for another 20–30 minutes until the lamb is very tender and flavors are well blended. Taste and adjust salt, pepper, or lemon as needed.
6. Serve Khoresht-e Sabzi hot over steamed rice.