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Gormeh Sabzi (Persian Lamb and Spinach Stew)

A community recipe by fannycraddock

Not tested or verified by Nigella.com

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Introduction

Gormeh Sabzi is an extremely taste spinach and lamb stew from Iran. It tastes incredible!

Ingredients

Serves: 6

Metric Cups

2 packets spinach
1 bunch fresh dill
2 bunches fresh flatleaf parsley
2 bunches fresh coriander
2 leeks (stems)
2 bunches fresh chives (or garlic chives)
2 tablespoons fenugreek seeds (or fresh fenugreek)
8 tablespoons cooking oil
⅞ kilogram beef (or lamb or veal - cubed)
5 dried limes
2 tablespoons lemon powder
2 onions (finely diced)
2 teaspoons turmeric
1000 millilitres water
2 tablespoons lemon juice (optional)
250 millilitres kidney beans (pre soaked)
1 pinch of salt
1 pinch of pepper

2 packets spinach
1 bunch fresh dill
2 bunches fresh italian parsley
2 bunches cilantro
2 leeks (stems)
2 bunches fresh chives (or garlic chives)
2 tablespoons fenugreek seeds (or fresh fenugreek)
8 tablespoons cooking oil
2 pounds beef (or lamb or veal - cubed)
5 dried limes
2 tablespoons lemon powder
2 onions (finely diced)
2 teaspoons turmeric
35⅛ fluid ounces water
2 tablespoons lemon juice (optional)
8⅘ fluid ounces kidney beans (pre soaked)
1 pinch of salt
1 pinch of pepper

Method

Gormeh Sabzi (Persian Lamb and Spinach Stew) is a community recipe submitted by fannycraddock and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Rinse the meat and let it drain.

Cut off the heads of the leaks and scallions. Rinse all the greens thoroughly, remove tough stems and strain very dry. Finely chop the vegetables, using a sharp knife or food processor. Pulse the processor so you get fine pieces, not puree. The smaller the pieces the better.

Cook over high heat, stirring very carefully, until the greens dry out and lose the green color. Add two tablespoons of cooking oil and continually stir fry the vegetables until they turn a brownish color, adding a bit more oil if needed.

Take the pot off and put it aside. The cooking should take about 15 minutes. When finished, the vegetables resemble dried ones with no water remaining in the pot.

In a large stewing pot, add about one tablespoon of cooking oil and the chopped onions and stir fry until they turn a golden brown color. Add the meat, stir fry for a few minutes, add salt, pepper, red pepper and turmeric and let the meat fry with the onions for a few minutes. If you are using dried soaked beans, at this point drain them and add them to the mixture. Turn the heat setting to medium.

To add the dried lemons, poke a hole in each of the dried lemons and add them to the mixture (or add the powdered kind). Add about four cups (32 oz) of broth or water, place the lid on the pot and let it boil for another 15 minutes.

Add the fried vegetables into the mixture, turn the heat setting to medium-low and let it cook about 1 hour. Half way through this period, if you are using canned beans, add them into the mixture.

Once the meat is separated when poked by a fork, and the texture is uniformly thick, the stew is ready. This stew is served over white rice. If you like a sour taste, you may add a tablespoon of lemon juice towards the end of cooking.

Rinse the meat and let it drain.

Take the pot off and put it aside. The cooking should take about 15 minutes. When finished, the vegetables resemble dried ones with no water remaining in the pot.

Add the fried vegetables into the mixture, turn the heat setting to medium-low and let it cook about 1 hour. Half way through this period, if you are using canned beans, add them into the mixture.