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Name: Ghormeh Sabzi
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: Iran
Ingredients: 700 g lamb shoulder; 2 yellow onion; 4 tbsp vegetable oil; 1 tsp turmeric; 200 g fresh parsley; 150 g fresh cilantro; 100 g fresh chives; 2 tbsp dried fenugreek leaves; 150 g dried red kidney beans; 4 dried Persian limes; 1 tsp salt; 1/2 tsp black pepper

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Iran2 h 30 minServes 6daha önce pişti

Ghormeh Sabzi

قورمه سبزی · Ghormeh Sabzi

Malzemeler12

lamb shoulder700 g
yellow onion2
vegetable oil4 tbsp
turmeric1 tsp
fresh parsley200 g
fresh cilantro150 g
fresh chives100 g
dried fenugreek leaves2 tbsp
dried red kidney beans150 g
dried Persian limes4
salt1 tsp
black pepper1/2 tsp

etsebzediğerbaharat & sosmeyve

Yapılışı

Soak the kidney beans in water overnight, then drain.
Chop the onions and sauté them in oil until golden, then add turmeric and cubed lamb and brown on all sides.
Finely chop the parsley, cilantro, and chives, then fry them with the fenugreek in a little oil until dark green and fragrant.
Add the herbs, soaked beans, pierced dried limes, salt, and pepper to the meat, cover with water, and bring to a boil.
Simmer gently, partly covered, for about 2 hours until the meat and beans are tender and the stew is thick.
Taste and adjust seasoning, then serve hot with steamed rice.