Ghormeh Sabzi (Persian Herb and Lamb Stew)

Ingredients

• 700g lamb shoulder, cut into 4cm chunks, bone-in or boneless
• 200g dried kidney beans, soaked overnight in cold water, drained and rinsed
• 4 whole dried Persian limes (limu omani), pierced several times with a skewer; available at Persian or Middle Eastern grocers and some IGA
• 2 large brown onion, finely diced
• 2 large bunches flat-leaf parsley, leaves and tender stems only, very finely chopped
• 1 large bunch coriander, leaves and tender stems only, very finely chopped
• 1 bunch chives or spring onion greens, finely sliced
• 3 tbsp fenugreek leaves, dried, or 1 bunch fresh fenugreek leaves, very finely chopped
• 1.5 tsp turmeric, ground
• 1 tsp black pepper, ground
• 1.5 tsp sea salt, plus more to taste
• 4 tbsp extra virgin olive oil, divided
• 600ml water, for the stew
• 2 cups basmati rice, rinsed until water runs clear, soaked 30 minutes if time allows
• 1/2 tsp saffron threads, steeped in 3 tbsp hot water for 10 minutes before use
• 3.5 cups water, for cooking the rice
• 1 tsp sea salt, for the rice cooking water

Method

1. Drain and rinse the soaked kidney beans. Place them in a saucepan, cover generously with fresh cold water, and bring to a boil. Boil hard for 10 minutes, then reduce heat and simmer for 40 to 50 minutes until just tender but not falling apart. Drain and set aside.
2. While beans cook, prepare the herb base. Heat 2 tablespoons of olive oil in a large wide frying pan over medium heat. Add the finely chopped parsley, coriander, chives, and dried fenugreek leaves. Stir frequently and fry the herbs for 15 to 20 minutes, reducing the heat if needed, until they have darkened considerably and smell fragrant and nutty rather than raw. This step is essential to the depth of flavour in ghormeh sabzi — do not rush it. Set the fried herb mixture aside.
3. In a large heavy-based pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season the lamb pieces with half the salt and half the turmeric. Brown the lamb in batches for 3 to 4 minutes per side until deeply coloured on at least two sides. Do not crowd the pot. Remove each batch and set aside.
4. Reduce heat to medium. In the same pot, add the diced onion and cook for 10 minutes, stirring occasionally, until soft and golden. Add the remaining turmeric and black pepper and stir for 1 minute.
5. Return the browned lamb to the pot. Add the fried herb mixture, the pre-cooked kidney beans, the pierced dried limes, the remaining salt, and 600ml of water. Stir gently to combine. Bring to a boil, then reduce heat to low. Cover with a lid and simmer gently for 1 hour 30 minutes, checking every 30 minutes and adding small amounts of water if the stew looks dry. The finished stew should be thick and glossy, not soupy. Taste and adjust salt near the end.
6. About 30 minutes before serving, prepare the saffron rice. Bring 3.5 cups of water and 1 teaspoon of salt to a boil in a medium saucepan. Add the drained rinsed basmati rice. Stir once, cover tightly, reduce heat to the lowest setting, and steam for 18 minutes without lifting the lid. Remove from heat and allow to rest, covered, for 5 minutes. Drizzle the bloomed saffron water over the top of the rice and gently fold it through to create golden streaks.
7. Serve the ghormeh sabzi ladled over the saffron rice. Gently press a dried lime into each serving bowl so guests can squeeze the intensely sour interior into their stew to taste.

Batch cooking tip

• Ghormeh sabzi is one of those stews that genuinely improves over 24 to 48 hours as the dried limes continue to infuse and the herb base deepens. Store the stew and rice separately in airtight containers in the fridge for up to 5 days. The stew also freezes very well for up to 3 months — freeze in individual portions for easy weeknight meals. Rice is best made fresh or refrigerated for up to 3 days; it does not freeze as well as the stew.