Ghormeh Sabzi

Instructions

1. 1

   Heat the oil in a large, heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.

2. 2

   Add the sliced onions and cook, stirring frequently, until they turn golden brown and caramelized, approximately 8-10 minutes—this creates the flavor foundation of the stew.

3. 3

   Add the lamb cubes to the pot and cook for 5-7 minutes, stirring occasionally, until the meat is browned on all sides but not fully cooked through.

4. 4

   Sprinkle the turmeric, salt, and black pepper over the lamb and stir well to coat all pieces evenly, cooking for 1 more minute until fragrant.

5. 5

   Add the soaked and drained kidney beans, water or stock, and the pierced dried limes to the pot. Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer for 45-50 minutes until the beans are nearly tender.

6. 6

   Add the fresh parsley, cilantro, and fenugreek to the pot, stirring gently to distribute the herbs throughout. Simmer uncovered for another 20-30 minutes until the beans are completely tender, the lamb is fork-tender, and the herbs have infused their flavor into the broth.

7. 7

   Taste and adjust seasoning with additional salt and pepper as needed. The dried limes should have softened—you can remove and discard them or leave them in the pot if desired.

8. 8

   Serve hot in shallow bowls with white basmati rice on the side, allowing diners to mix the stew with rice according to their preference.