Ghormeh Sabzi - Persian Herb and Bean Stew
Iran's national stew. Three herbs, kidney beans and dried limes simmer until everything turns dark green and tender.
- 90 minutes
- 4 servings
- Main course
- lactose-free
- nut-free
- omnivore
- rich in iron
- high in fibre
- antioxidant
Ingredients
- 360 g Lamb meat (cubed)
- 160 g Parsley (finely chopped)
- 100 g Coriander (fresh, finely chopped)
- 120 g Leek
- 8 g Fenugreek leaves (dried - gives the dish its characteristic note)
- 120 g Kidney beans (weighed dry, soaked overnight)
- 240 g Onion
- 16 g Dried limes (limu omani) (pierced, remove before serving)
- 4 g Turmeric
- 28 g Canola oil
- 6 g Salt
- 1 g Black Pepper
- 280 g Basmati rice (weighed raw)
Instructions
- Soak the kidney beans overnight in plenty of cold water and drain before cooking.
- Dice the onions and fry in half the oil until golden. Add turmeric and toast briefly.
- Add the lamb and brown it all over.
- In a second pan, sweat parsley, coriander, leek and fenugreek in the remaining oil for about ten minutes until the herbs darken. This step makes the flavour - do not cut it short.
- Add the herbs and the soaked beans to the meat, cover with water and drop in the pierced dried limes.
- Simmer covered over low heat for 80 to 90 minutes, until the beans are soft and the sauce has thickened. Season with salt and pepper.
- Remove the dried limes. Serve with the cooked basmati rice.
Warum die Limetten angestochen werden
Dried limes only release their aroma when the skin is broken. Left whole, they float along for hours without contributing anything.
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