Polo Khorosht e Gormeh Sabzi

Ingredients for 4 servings:

• 75 g parsley, dried
• 40 g leek, dried or fresh, pre-cooked
• ¼ tsp fenugreek, dried
• 1 can of red beans, approx. 400 g
• 350 g meat (turkey, veal or lamb)
• 1 tsp turmeric powder
• 8 lime(s), dried
• 100 g margarine
• 1 tbsp, heaped tomato paste
• Salt
• pepper
• 400 g rice
• 50 g butter
• 20 g salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Simmer the parsley, leek, and fenugreek in a large pot with about 1 liter of water for 30 minutes. Then pierce the limes with a fork, add them to the herbs, and season with salt and pepper. Simmer for another 15 minutes. Briefly sear the meat in a pan with salt, pepper, and turmeric powder and add it to the pot with the herbs. Add the tomato paste and a knob of butter. You may need to add a little more water to dissolve the tomato paste. Simmer for another 30 minutes. Then add the beans and season again with salt and pepper. Check occasionally to ensure there is enough liquid and stir. Simmer for another 15 minutes. Add the rice about 30 minutes before serving. To do this, rinse the rice in the pot several times with clean water until the water is no longer too cloudy. Then fill the pot with water a finger’s width above the rice, add salt and butter and bring to a boil on high heat, then let it swell on low heat.