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The key ingredient for this dish is an herb called shambalileh / fenugreek / menthi depending on the language one speaks. As a matter of fact I am cooking the stew right now in my slow cooker. The herbs I use are parsley, geen onions and said shambalileh which gives the stew its distinct flavor. I gave it a 2 star rating because the key ingredient is missing.

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texasgal #3 March 19, 2011

Qormeh Sabzi si made it red kidney beans . I would add some fresh dill too.Instead of the beans , fried potato cubes can be added at the end.

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littlemafia September 25, 2009

I am new to persian cuisine and have found that this dish is very easy to prepare. The aromas and the flavors blended well. I added in a little garlic as i like a more stronger flavor to my dishes but did not deviate from the recipie. Thank you Sue! It was Great Tastest great! Easy to Make!

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Monicahabibollahi March 22, 2009

Great recipe!It's very easy and i make it a lot, and usually vary the ingredients i use according to what i have in the house(spinach can be subtituted by any local thin leaves, parsley can be substituted by the dry 'mixed herbs'). i like it best in spring/early summer when the wild garlic grows by the river and takes the place of the spinach. keep the seasoning as is though, the combination of turmeric-lemon juice is simply perfect!

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8adva8 November 29, 2007

I prefer more salt than the recipe called for, but the dish was a hit with my book group. Because the recipe calls for the lamb to be cut in tiny pieces, it's an excellent use for tough cuts.

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pbuchanan46 June 15, 2007
Persian Lamb and Chickpea Stew (Qormeh Sabzi)