Ghormeh Sabzi

Ingredients

• 800g lamb shoulder, cubed
• 300g parsley, finely chopped
• 150g coriander, finely chopped
• 100g chives or spring onion tops, chopped
• 2 tablespoons dried fenugreek leaves
• 1 large onion, diced
• 1 can kidney beans, drained
• 4 dried limes, pierced
• 1 teaspoon ground turmeric
• 4 tablespoons oil
• 1 litre water
• Salt and black pepper
• Steamed rice, to serve

Before you cook

• Chop the herbs very finely; this quantity looks absurd but cooks down to almost nothing.
• Pierce each dried lime a few times with a knife so they release their flavour.

Steps

1. Fry the herbs in half the oil over medium-low heat for 20 minutes, stirring often, until they darken and smell nutty.
2. In a separate pot, soften the onion in the rest of the oil, then add the turmeric.
3. Add the lamb and brown it on all sides.
4. Tip in the fried herbs, the water, and the dried limes.
5. Simmer covered on very low heat for 90 minutes.
6. Add the kidney beans and cook uncovered for 30 minutes more.
7. Press the dried limes against the side of the pot to release more sourness, then taste.
8. The stew is ready when the oil rises to the surface and the lamb falls apart.
9. Season and serve with plenty of steamed rice.