Ghormeh Sabzi (Persian Herb and Lamb Stew)

Stew

• 5 tbsp Extra virgin olive oil
• 6 Spring onion
• 900 g Lamb shoulder, boneless
• 2 tsp Ground turmeric
• 2 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 120 g Fresh parsley
• 80 g Fresh coriander
• 2 tbsp Dried fenugreek leaves
• 3 pieces Dried black lime, whole
• 400 g Red kidney beans, cooked
• 1 Lemon

Basmati rice

• 300 g Basmati rice
• 1 tbsp Fine sea salt

1. Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then leave it to soak in a bowl of cold water while you start the stew. Thinly slice the spring onions. Finely chop the parsley and coriander.
2. Heat 2 tbsp of the olive oil in a dutch oven over medium-high heat. Add the spring onions with a pinch of the fine sea salt and cook for 3 to 4 minutes until softened. Add the lamb, season with the remaining fine sea salt and the black pepper, and brown well for 8 to 10 minutes, turning so you get good colour.
3. Stir in the ground turmeric and cook for 30 seconds until fragrant. Add 1.2 l water and bring to a gentle simmer, scraping up any browned bits. Cover and simmer on low for 60 minutes, stirring occasionally, until the lamb is starting to turn tender.
4. Meanwhile, heat the remaining 3 tbsp olive oil in a large frying pan over medium heat. Add the chopped parsley and coriander and cook, stirring often, for 12 to 15 minutes until the herbs darken and smell deeply aromatic, but do not let them burn. Stir in the dried fenugreek leaves for the final 1 minute to toast them lightly.
5. Pierce each dried black lime a few times with the tip of a knife, then add them to the pot. Stir the fried herbs into the stew, then add the red kidney beans. Partially cover and simmer for 35 to 40 minutes, until the lamb is very tender and the stew has thickened slightly; if it looks dry, add a splash of water.
6. While the stew finishes, drain the soaked rice. Bring a saucepan of water to the boil, add the 1 tbsp fine sea salt, then add the rice and boil for 6 to 7 minutes until the grains are tender on the outside but still a little firm in the centre. Drain well in a colander and return to the pan; cover and steam on the lowest heat for 10 minutes to finish.
7. Squeeze in the juice of the lemon and simmer for 2 minutes, then taste and adjust with a little more fine sea salt and black pepper if needed. Let the stew stand off the heat for 5 minutes so the flavours settle. Serve the ghormeh sabzi with the basmati rice, making sure each portion gets a piece of dried black lime.

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