Ghormeh Sabzi

Method

1. 01

   Drain the soaked kidney beans. Wash and dry the parsley, cilantro, green onions, and spinach very well, then chop them finely so they will melt into the stew instead of staying leafy.

   
2. 02

   Heat about one third of the 80 ml oil in a heavy pot over medium heat. Cook the onion until soft and golden at the edges, then add 500 g lamb or beef, 1 teaspoon turmeric, and 0.5 teaspoon black pepper and brown the meat on all sides.

   ⏱ 12 min
3. 03

   Add the drained 180 g beans and 900 ml hot water to the pot. Bring to a boil, skim if needed, then lower the heat, cover partly, and simmer until the beans and meat have started to soften.

   ⏱ 45 min
4. 04

   While the stew simmers, heat the remaining two thirds of the 80 ml oil in a wide skillet. Add the chopped fresh herbs and cook over medium-low heat, stirring often, until the raw smell is gone, the mixture darkens, and the herbs smell roasted rather than fresh. Stir in 2 teaspoons dried fenugreek during the last 2 minutes.

   ⏱ 25 min
5. 05

   Stir the sauteed herbs into the pot. Keep the stew at a gentle simmer, partly covered, until the meat is tender and the herbs have formed a thick green sauce.

   ⏱ 60 min
6. 06

   Soak the dried limes in warm water for 10 minutes, pierce them in several places, and add them to the stew. Continue simmering until the beans are fully tender, the meat is soft, and a little oil rises to the surface. Add small splashes of hot water only if the pot becomes dry.

   ⏱ 45 min
7. 07

   Season with 1.5 teaspoons salt near the end, then taste the broth. Add 1 tablespoon lime juice only if the stew needs a brighter sour note. Rest off the heat for 10 minutes and serve hot with Persian-style basmati rice.

   ⏱ 10 min