Khoresh Ghormeh Sabzi

Ingredients

• •1.5 lb bone-in lamb shoulder or stewing beef, cut into 2-inch pieces
• •1 cup dried kidney beans, soaked overnight
• •2 cups fresh flat-leaf parsley, finely chopped
• •1 cup fresh chives or green onions, finely chopped
• •½ cup fresh or 3 tbsp dried fresh fenugreek leaves or dried fenugreek (kasuri methi)
• •1 large yellow onion, diced
• •3 dried limes (limoo amani), pierced with a fork
• •1 tsp turmeric
• •½ tsp ground black pepper
• •1½ tsp salt
• •4 tbsp vegetable oil
• •2 cups water or low-sodium beef broth

Directions

1. 1Sauté diced onion in 2 tbsp oil over medium-high heat until deeply golden, about 12 minutes.
2. 2Add meat and turmeric; brown on all sides, about 8 minutes.
3. 3In a separate pan, fry the chopped herbs in remaining 2 tbsp oil over medium heat, stirring often, until darkened and fragrant, about 15 minutes — do not skip this step.
4. 4Add the fried herbs, drained kidney beans, pierced dried limes, salt, and pepper to the meat pot.
5. 5Pour in water or broth; bring to a boil and hold it there for 10 minutes, then reduce heat to low.
6. 6Cover and simmer for 1.5 hours, stirring occasionally, until beans are tender and the stew is very dark and thick.
7. 7Taste and adjust salt; discard dried limes or squeeze their juice into the stew before serving.
8. 8Serve over saffron rice or plain basmati.

💡 Dried limes (limoo amani) are sold at Middle Eastern grocery stores; substitute 2 tbsp fresh lime juice plus ½ tsp lime zest added at the end if unavailable. Dried fenugreek (kasuri methi) is available at most Indian grocery stores or the international aisle of large Canadian supermarkets. Slow cooker: brown the meat first, then cook LOW 7–8 hours, or HIGH 3–4 hours, adding any greens, dairy or fresh herbs in the last 15 minutes. If you use dried kidney beans, boil them hard for 10 minutes after soaking before they go into the slow cooker — a LOW setting alone does not get hot enough to make them safe.

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