Khoresh-e Ghormeh Sabzi

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Khoresh-e Ghormeh Sabzi

Ingredients

• 1 1/2 lb lamb shoulder
• 1 heaping teaspoon ground turmeric
• 2 teaspoons Fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dried kidney beans
• 3 tablespoons plus 1/4 cup extra-virgin olive oil
• 1 large yellow onion
• 1 lb Italian parsley (about 3 large bunches)
• 1 lb cilantro (about 3 large bunches)
• 2 bunches chives
• 1 bunch green onions
• 1 tablespoon dried fenugreek leaves
• 4 Omani limes (dried Persian limes)
• 1 fresh lime as needed
• 1/4 teaspoon crumbled saffron threads
• Polo Ba Tahdig Persian Rice with Bread Crust, for serving
• Mast-o Khiar or plain yogurt for serving

Instructions

Mis en Place (for braising)

• Rinse 1/2 cup of dried kidney beans and place them in a medium bowl,
• Add 1 cup of water to the beans.
• Add a generous pinch of salt to the beans.
• Set the beans aside to soak for 30 minutes.
• Thinly slice 1 large yellow onion.
• Place 1 heaping teaspoon of ground turmeric into a small bowl.
• Add 2 teaspoons of fine sea salt to the bowl with the turmeric.
• Add 1/2 teaspoon of freshly ground black pepper to the bowl with the turmeric.
• Stir the spice mixture to combine.
• Trim 1 1/2 lbs of lamb shoulder and cut it into 2-inch pieces and place in a medium bowl.
• Season the meat with the spice mixture.

Preparation (for braising)

• Add 3 tablespoons of extra-virgin olive oil to a large Dutch oven and place over medium-high heat.
• When the oil shimmers, add the meat and turn regularly until it browns evenly on all sides, about 15 minutes.
• Once the meat has browned, move it to the edges of the pot and add the onion to the center of the pot, along with a generous pinch of salt.
• Cook, stirring regularly, until the onion begins to soften and turn brown, about 8 to 10 minutes.
• Drain the beans and add them to the pot, stirring to combine everything and coat the beans with oil.
• Add 4 cups water, increase heat to high and bring to a boil.
• After the water comes to a boil, reduce the heat to medium-low, cover pot and simmer for 2 hours.

Mis en Place (for the stew)

• Rinse 1 pound of Italian flat-leaf parsley (about 3 large bunches), and then dry it in a salad spinner.
• Remove and discard the longer stems and place the leaves and tender stems in a food processor.
• Rinse 1 pound of cilantro (about 3 large bunches), and then dry it in a salad spinner.
• Remove and discard the longer stems and place the leaves and tender stems in a food processor.
• Pulse the food processor until the herbs are very finely minced, then place in a medium bowl.
• Finely chop 2 bunches of chives and place in a medium bowl.
• Finely chop 1 bunch of green onions and add to the bowl with the chives.
• Crush 1 tablespoon dried fenugreek leaves by hand and add to the bowl with the chives and onions.
• Set aside 1/4 cup of extra-virgin olive oil
• Rinse 4 Omani (dried Persian) limes, and puncture them multiple times with a fork.
• Set aside 1/2 cup of water.
• Set aside 1/4 teaspoon of crumbled saffron threads.

Preparation (for the stew)

• Place a large skillet over medium heat.
• When the pan is hot, add the olive oil and the fresh herbs.
• Allow the herbs to wilt, stirring constantly, for about 2 minutes.
• Add the chives, onions, and fenugreek to the pan.
• Cook, stirring continuously, until the herbs are wilted and very dark green but not burned, and give off a bright green oil when pressed with a spoon, 18 to 20 minutes. The herbs are ready when they feel dry and emit a strong, savory aroma.
• When the meat has cooked for 2 hours, add the cooked herb mixture, Omani limes and 1/2 cup of water.
• Season with salt and bring to a boil.
• After the stew comes to a boil, reduce the heat to medium-low, cover pot and simmer for 40 minutes.
• Check on the limes occasionally to make sure they are submerged but not falling apart. Gently push them into the stew if they’re still floating after 20 minutes.
• After 40 minutes, remove the lid and check the meat; it should be very tender.
• Taste the stew and add salt or pepper as needed.
• If the stew needs acidity, add fresh-squeezed lime juice.
• Cook the stew for another 20 minutes either covered or uncovered to adjust its consistency.
• Remove the stew from the heat.
• Taste the stew and add lime juice if necessary.
• Stir in the saffron.
• Serve hot with Persian rice and mast-o khiar.