Persian Stew - Gormeh Sabzi

photo by OlciaK


- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb lean lamb, cut into bite-size pieces
- 3 whole dried limes
- 3 garlic cloves, peeled
- 4 cups water
- 1 bunch cilantro, stems removed
- 1 bunch Italian parsley, stems removed
- 1 bunch mint, stems removed
- 1 bunch spinach, stems removed
- 1 bunch mustard greens, stems removed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1⁄4 teaspoon ground cinnamon
- 1 pinch nutmeg
- salt and pepper
directions
- Simmer lamb, whole dried limes, garlic and water in a stew pot until meat is tender, about 1 hour. Skim scum from pot.
- Meanwhile, wash all greens very, very well and drain in a colander.
- After lamb is tender, strain stock and skim off any fat. Put meat and dried limes aside in a bowl for the moment.
- Bring the stock to a boil in the stew pot. Add greens and simmer until well wilted. Cool and puree greens in food processor. Leave it with some texture, not a smooth puree. I use the "pulse" feature.
- Return greens to pot and add lamb, limes, kidney beans, cinnamon and nutmeg. Bring to a boil. Simmer to allow flavors to blend and sauce to thicken, about 10-15 minutes. Season to taste with salt and pepper.
- Remove limes to serve.
- Serve with steamed white basmati rice. Some people like to put a dollop of plain yogurt on the stew to serve.
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Reviews
-
Having made this dish many times, I used a little different technique. I fried one onion and I added the herbs. I browned the meat as well. And I pierced the dried limes,to release flavor. A very delicious stew. I used a pack of dried herbs and I added some fresh parsley and cilantro. I cooked the stew in a pressure cooker and I liked the addition of cinnamon. Made for ZWT6
RECIPE SUBMITTED BY
Pesto lover
United States