Persian Lamb and Chickpea Stew (Qormeh Sabzi)
- Ready In:
- 3 tablespoons vegetable oil
- 1 1⁄2 lbs lamb shoulder, finely diced
- 1 large onion, chopped
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 1⁄2 teaspoon turmeric
- 1⁄3 cup lemon juice
- 1⁄2 cup water
- 10 green onions, chopped thin
- 3 tablespoons finely chopped celery leaves
- 1⁄2 lb fresh spinach, chopped
- 3 tablespoons chopped fresh parsley
- 2⁄3 cup cooked garbanzo beans or 2/3 cup cooked red kidney beans, drained
- Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.
- Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.
- Lower heat and cover, simmering for 15 minutes.
- Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
- Add these vegetables and the chickpeas to the meat and mix together thoroughly.
- Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.
- Serve with steamed basmati rice.
Join The Conversation
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.
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!
RECIPE SUBMITTED BY
You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.