Persian Stew - Gormeh Sabzi
Lamb, kidney beans and limes come together in this stew, fragrant with cinnamon and nutmeg and steamed. Serve with steamed white basmati rice.
1 hr 45 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 90 min · 105 min total
- medium
- 1
Simmer lamb, whole dried limes, garlic and water in a stew pot until meat is tender, about 1 hour. Skim scum from pot.
- 2
Meanwhile, wash all greens very, very well and drain in a colander. After lamb is tender, strain stock and skim off any fat. Put meat and dried limes aside in a bowl for the moment.
- 3
Bring the stock to a boil in the stew pot. Add greens and simmer until well wilted. Cool and puree greens in food processor. Leave it with some texture, not a smooth puree.
- 4
Return greens to pot and add lamb, limes, kidney beans, cinnamon and nutmeg. Bring to a boil. Simmer to allow flavors to blend and sauce to thicken, about 10-15 minutes. Season to taste with salt and pepper.
- 5
Remove limes to serve. Serve with steamed white basmati rice. Some people like to put a dollop of plain yogurt on the stew to serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
