Persian Lamb and Chickpea Stew (Qormeh Sabzi)

"A lovely, healthy, Persian dish, which can easily be made with cuts of beef. Try it in place of your usual stew some evening! :)"
 
Ready In:
55mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • 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.

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  1. texasgal 3
    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.
     
  2. littlemafia
    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.
     
  3. Monicahabibollahi
    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!
     
  4. 8adva8
    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!
     
  5. pbuchanan46
    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.
     

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.
 
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