Name: Fresh Herb Khoresh (Khoresh-e qormeh sabzi)
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 teaspoon turmeric; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; 1 teaspoon freshly ground black pepper; 1 tablespoon sea salt; 1½ pounds/675 g boned shoulder of lamb cut into 2-inch/5cm pieces; 4 cloves garlic; 2 large onions, sliced; 2 teaspoons ground cardamom; 2 tablespoons oil, butter, or ghee*; 2 tablespoons freshly squeezed lime juice; ¾ cup (150 g) dried kidney beans, soaked overnight, drained and rinsed; 6 whole limu-omani (dried Persian limes),* pierced; 1 cup (85 g) finely chopped fresh chives, or spring onions or ¼ cup (20 g) dried chives; 1 cup (85 g) finely chopped fresh cilantro; 3 tablespoons dried fenugreek leaves, or 1 cup (85 g) chopped fresh fenugreek; ¼ cup (60 ml) oil; 4 cups (350 g) finely chopped fresh parsley, or 1 cup (80 g) dried

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
3 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

For the Lamb

2 tablespoons oil, butter, or ghee*
2 large onions, sliced
4 <

Method

In a Dutch oven, heat 2 tablespoons oil over medium heat and brown the onions, garlic, and lamb. Add salt, pepper, turmeric, and cardamom, and sauté for 1 minute.
Pour in 5 cups/1.2l water. Add the kidney beans and the whole limu-omani. Bring to a boil, cover, and simmer for 30 minutes over low heat, stirring occasionally.
Meanwhile, in a wide skillet