Ghormeh Sabzi

Method

1. Wash the parsley, cilantro and chives in plenty of cold water, then dry them very well in a salad spinner or on towels; wet herbs steam instead of frying. Chop them very finely (about 2 mm) with a sharp knife, or pulse in short bursts in a food processor without turning them to paste. Pierce each dried lime 2 or 3 times with a fork or the tip of a knife and leave to soak in hot water.

   Add in this stepFlat-leaf parsley (leaves and tender stems) 80 gCilantro (leaves and tender stems) 40 gChives (or green parts of spring onions) 40 gDried limes (limoo omani) 2

2. Finely dice the onion. Heat the oil in a heavy 20 cm pot over medium heat, add the onion and cook for 9 min, stirring now and then, until soft and golden at the edges.

   Add in this stepVegetable oil 1.6 tbspOnion 1

   medium heat

3. Cut the meat into 3 cm cubes and pat dry with paper towels. Add it to the pot with the turmeric and pepper, raise the heat to medium-high heat and cook for 6 min, turning, until the meat has lost its raw colour on all sides and the turmeric smells toasty.

   Add in this stepLamb shoulder or beef chuck (stewing cut) 300 gGround turmeric ½ tspBlack pepper 2 pinch

   medium-high heat

4. Pour in the water and half the salt and bring to a boil over high heat. Skim off any grey foam, then turn down to low heat, cover with the lid slightly ajar and simmer for 1 h.

   Add in this stepWater 700 mlSalt ½ tsp

   high heat→low heat

5. Meanwhile, heat the remaining oil in a wide 24 cm frying pan over medium-low heat. Add the chopped herbs and fry for 14 min, stirring often, until they shrink, turn a deep dark green and smell rich, but not burnt. Stir in the dried fenugreek leaves for the last minute only; they burn and turn bitter quickly.

   Add in this stepVegetable oil 2.4 tbspDried fenugreek leaves 1 tbsp

   medium-low heat

6. Stir the fried herbs into the pot. Squeeze the soaked limes lightly and add them, along with the rinsed, drained kidney beans. Cover and simmer over low heat for 1 h 5 min, stirring every 15 minutes and adding a splash of hot water if it gets too thick, until the meat is tender enough to cut with a spoon.

   Add in this stepCanned red kidney beans, drained 120 g

   low heat

7. Meanwhile, rinse the rice and cook it as the packet directs. Taste the stew and add the remaining salt, then simmer uncovered over low heat for 15 min until it is thick and a thin layer of dark green oil rises to the surface; that is the sign it is done. Press the limes against the side of the pot for more sourness, but do not break them open, or the seeds will make it bitter. Serve with the rice.

   Add in this stepSalt ½ tspBasmati rice (to serve) 150 g

   low heat