in Middle East

Khoresht – e – ghormeh sabzi

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Ingredients for 4 servings:

  • 500 g lamb, diced, plus some meat bones if possible
  • 1 onion(s), chopped
  • 1 cup beans (black-eyed peas or chickpeas), soaked overnight
  • 3 lemons, dried, Persian, alternatively 2-3 tbsp lemon juice
  • 2 cup(s) mixed herbs, dried or fresh (parsley, chives, dill, mint, fenugreek
  • ½ tsp ground turmeric
  • salt and pepper
  • Oil (not olive oil)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Lamb with beans and herbs

Sauté the onion in oil, add the meat and spices, brown, and then add about 2 cups of water. Add the lemon and simmer for at least 1.5 hours. Meanwhile, cook the beans in water until tender and drain. Briefly soak the herbs in water, strain, and add to the meat. Cook for another 30 minutes. Add the cooked beans and season to taste. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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