ghormeh sabzi

Have a go at this exceptionally flavoursome Persian stew, I  thoroughly recommend everyone to try it. Note: While I used lamb in my version, you can use any kind of meat, just adjust the simmering time accordingly.

  • 1 medium onion, finely chopped
  • 1 tsp turmeric
  • 1.5 lbs lamb, cut into 2cm cubes (I used stewing lamb)
  • a good handful of kidney beans (roughly 4-5 ozs)
  • 1 pint water
  • 1/4 cup chives, finely chopped
  • 1/4 cup coriander, finely chopped (or cilantro if you can't get coriander)
  • 1/2 cup flat parsley, finely chopped
  • 1 cup spring onions (greens only), finely chopped
  • 1.5 cup spinach, finely chopped
If you are using dried kidney beans then pre-prepare by boiling them vigorously for 2 minutes and then leave them to soak for an hour. If using canned kidney beans drain right before use.

Heat some oil in a large saucepan and cook the onions until they start to turn golden. Add turmeric and cook for a further 2 minutes. Add the lamb and cook, keep stirring, until the lamb "turns colour" i.e. goes light brown. Add the water and the kidney beans, bring to the boil and then drop to a simmer, cover and leave for one and a half hours.

20 minutes before the stew is finished, melt a knob of butter in a frying pan and just as it's about to turn brown add all the finely chopped greens. Keep stirring them around until they wilt and then bung the whole lot into the stew. Bring the heat up a little and leave to simmer for the final 15 minutes.

Serve with rice.

If you can, make this dish 24 hours beforehand as like all stews and curries, it always tastes better the next day.

For a guestimation on the greens- my local supermarket sells fresh herbs in this little plastic containers- usually around 25g of herbs in each (except for chives which where 10g). I found that using half of the herbs in each container provided the amount I needed. The other half I've chopped and put in the fridge.

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posted by hem on 21 Feb 06 - 7889 views


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