Persian Lamb and Chickpea Stew (Qormeh Sabzi)

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READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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