Ghormeh sabzi

Method

1. 1

   Step 1

   Fry the onions (opens in a new tab) in 2 tbsp oil in a heavy pot until golden. Add the turmeric (opens in a new tab), then the lamb, and fry until browned on all sides.

   • 15 min
   • medium heat
   • Dutch oven / casserole pot (opens in a new tab)

   Food safety: Wash hands and boards after handling raw meat.

   

2. 2

   Step 2

   Add the water and pepper (opens in a new tab), bring to the boil, cover and simmer for 1 hour.

   • 60 min
   • low heat
3. 3

   Step 3

   Meanwhile fry the parsley (opens in a new tab), coriander and chives (opens in a new tab) in the remaining 3 tbsp oil in a wide pan, stirring often, until very dark green and fragrant, 15–20 minutes. Stir in the fenugreek (opens in a new tab) for the final minute.

   • 20 min
   • medium-low heat
   • Frying pan / skillet (opens in a new tab)

   Frying the herbs well is the secret — they should darken but not burn.

4. 4

   Step 4

   Add the fried herbs, pierced dried limes (opens in a new tab), beans and salt to the meat. Cover and simmer gently for another 1½–2 hours until the lamb is very tender and a layer of oil rises to the top.

   • 100 min
   • low heat
5. 5

   Step 5

   Taste and add lime juice (opens in a new tab) if you want it sharper. Serve with chelow rice.

   • 1 min