Khoresht-E Ghormeh Sabzi


  • 1 can (15 ounce) red kidney beans
  • 1 handful fresh fenugreek leaves or 2 tablespoons dried fenugreek leaves
  • 1 bunch parsley
  • 3 small bunch coriander
  • 2 bunches spring onions
  • 1 handful dill
  • 2 bunches chives or 2 bunches of shallot greens
  • 360 g diced lamb
  • 1 onion
  • 1 large dried lemon
  • salt and pepper
  • 2 lemons, juice of
  • 1 tablespoon olive oil

Wash fresh herbs. Chop finely and remove stalks/roots. Fry the herbs (sprinkling in the dried fenugreek if using) in the olive oil, turning constantly, adding more oil when necessary until the herbs begin to darken (about 30 minutes). Remove from heat and set aside. Fry chopped onion in pan until soft. Add meat until they get brown. Stir in the herbs. Add the beans and enough water to cover. Put lid on pan and simmer gently for forty five minutes. Slice the dried lemon into quarters and add to stew. Simmer gently for forty five minutes. Add lemon juice, salt and pepper to taste.

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