Ghormeh Sabzi — Persian Herb Stew with Lamb Stew Meat

Ingredients

• 1 lb Lamb Stew Meat, in 1-inch cubes
• 4 cups parsley, 2 cups cilantro, and 1 cup chives, minced fine
• 3 tbsp dried fenugreek leaves
• 1 onion, diced
• 1 cup cooked red kidney beans
• 4 dried limes (limoo omani), pierced
• 1 tsp turmeric
• 5 tbsp neutral oil, divided
• 3 cups water
• Salt and black pepper
• Steamed basmati rice, for serving

Method

1. Fry the minced herbs in 3 tbsp of the oil over medium-low, stirring often, 20–25 minutes. They will shrink to a fraction, darken almost to black-green, and smell deeply savory. This is the step people skip and then wonder why their ghormeh sabzi tastes like soup.
2. Add the fenugreek for the last 2 minutes only — any longer and it turns bitter. Scrape the herbs into a bowl.
3. In the same pot, soften the onion in the remaining oil, add the turmeric, then brown the Lamb Stew Meat on all sides. Season with salt and pepper.
4. Return the herbs, add the water and the pierced dried limes, and simmer covered on low 60 minutes. Add the beans in the last 20 minutes.
5. The stew is ready when a slick of dark green oil rises to the surface and the meat pulls apart under a spoon. Squash one dried lime against the side of the pot if you want more sourness. Serve over rice with a bowl of yogurt nearby.