Ghormeh sabzi

Ingredients

• 600 g boneless lamb shoulder
• 1 piece yellow onion
• 240 g canned kidney beans
• 2 bunches fresh flat-leaf parsley
• 1 bunch fresh cilantro
• 1 bunch fresh chives
• 100 g fresh spinach
• 1 tbsp dried fenugreek
• 3 pieces whole dried limes
• 1 tsp ground turmeric
• 5 tbsp sunflower oil
• to taste fine salt
• to taste ground black pepper
• 900 ml water
• 300 g basmati rice

Method

1. Carefully rinse the herbs, dry them, and then chop them very finely with the spinach; the mixture should be almost frothy and wet, with no large leaves visible.
2. In a Dutch oven, sauté the sliced onion in the oil until it is golden around the edges and very sweet to the nose.
3. Add the diced lamb, turmeric, salt, and pepper; sear until the meat loses its raw appearance and starts to stick slightly to the bottom.
4. In a large skillet, sauté the chopped herbs with the dried fenugreek, stirring often, until they darken significantly and release a roasted, herbaceous, and deep smell.
5. Pour the herbs into the Dutch oven, mix well with the meat, then moisten with the water; scrape the bottom to release the brown bits and bring to a gentle simmer.
6. Pierce the dried limes with the tip of a knife, add them to the stew, partially cover, and simmer until the meat becomes tender and the sauce turns an intense brownish green.
7. Add the rinsed and drained kidney beans, then continue cooking at a gentle simmer until they absorb the flavor of the sauce without falling apart.
8. Taste and adjust the salt, pepper, and acidity; the stew should be dark, glossy, slightly tart, and thick enough to coat a spoon.
9. Serve piping hot with the basmati rice cooked separately, letting each plate receive a little sauce, melting meat, beans, and a fragrant dried lime.

Nutrition

Per serving

Energy

808.2 kcal

Protein

39.92 g

Carbohydrate

81.02 g

Fat

35.99 g

Fibre

8.59 g

Calcium

123.71 mg

Iron

6.76 mg

Magnesium

113.12 mg