Persian · 3 hrs · serves 4

Ghormeh sabzi

Kept by The Bhook kitchen

Ingredients

• 500 g lamb
• 2 onions
• 300 g parsley
• 150 g coriander
• 100 g fenugreek leaves
• 200 g kidney beans
• 2 dried limes
• 1 tsp turmeric
• 4 tbsp oil

Method

1. Brown the diced lamb with the sliced onion and turmeric.
2. Chop the herbs very finely and fry them in oil over medium heat until dark green and fragrant. 15 minutes, and worth every one.
3. Add the herbs to the meat with the beans, pierced dried limes and water to cover.
4. Simmer gently for 2½ hours until the stew is dark and the oil rises to the top.
5. Season near the end; serve with rice.

The colour should be almost black-green. Do not rush the herbs.