Ghormeh sabzi – Persian herb stew

Iran's most beloved dish – a deeply fragrant stew with an extraordinary amount of fresh herbs, tender lamb, kidney beans and sour dried limes.

• 500 g lamb shoulder, cubed
• 400 g canned kidney beans
• 300 g fresh parsley
• 150 g fresh fenugreek (or 2 tbsp dried)
• 100 g spring onions
• 50 g fresh coriander
• 3 dried Persian limes (limu omani)
• 1 onion, diced
• 1 tsp turmeric
• Salt and pepper
• Oil

Method

1. 1
   Finely chop or process all the herbs. Fry in oil for 20–30 minutes until very dark green.
2. 2
   Brown the lamb with onion and turmeric.
3. 3
   Pierce the dried limes with a skewer. Add to the pot with the lamb.
4. 4
   Add the herb mixture and enough water to just cover.
5. 5
   Simmer for 1.5 hours until the lamb is tender.
6. 6
   Add kidney beans and cook for 30 more minutes. Season. Serve with Persian rice.