Ghormeh sabzi: Iran's herb stew

Ingredients (4–6 servings)

• 500 g lamb or beef, in cubes
• 1 large onion, chopped
• About 4 cups finely chopped fresh herbs: parsley, coriander, chives or leek greens, and a little fenugreek
• 1 cup cooked or soaked red kidney beans
• 4 dried limes (limoo amani), pierced
• Oil, turmeric, salt and pepper

Method

1. Fry the herbs

   Fry the chopped herbs slowly in oil, stirring, until dark green and fragrant — about 15–20 minutes. This step gives the stew its flavour.

2. Brown the meat

   In a large pot, fry the onion until golden, add turmeric and the meat, and brown it.

3. Simmer

   Add water to cover and the kidney beans, and simmer covered for about an hour.

4. Combine

   Add the fried herbs and dried limes, season, and cook gently for another 1–2 hours, until thick and the meat is tender.

Serve with Persian steamed rice.