gorme sabzi

Ingredients for 4 servings: Main Ingredients: Stewing lamb (cubed): 300–400 grams Red kidney beans or pinto beans: 1 cup (soaked overnight) Ghormeh Sabzi herbs (a mix of chives/leeks, parsley, cilantro, fenugreek, and spinach): 500 grams Onion: 1 large (chopped) Dried limes (limoo amani): 3 to 4 Water: about 5 cups Oil: as needed Salt, black pepper, turmeric: to taste --- 🍳 Instructions: 1. Sautéing onion and meat: Fry the chopped onion in a bit of oil until golden. Add turmeric. Add the cubed meat and sauté until it changes color. 2. Adding the beans: Drain the soaked beans and add them to the meat. Lightly sauté. 3. Preparing the herbs: After washing and chopping the herbs, fry them gently in some oil over low heat until they darken in color and become fragrant (about 30 minutes). 4. Adding herbs to the stew: Add the sautéed herbs to the meat and beans. 5. Adding water and dried limes: Pour in about 5 cups of water. Poke holes in the dried limes using a fork and add them about 30 minutes after the stew starts boiling. (You can also use a bit of lime juice for extra flavor.) 6. Final cooking: Leave the pot partially uncovered and let the stew simmer gently for about 3 to 4 hours until well-cooked and flavorful. Add salt in the final 30 minutes of cooking.