This dish is notoriously known as ghormeh sabzi and originates from Iran. It has an acquired taste and some may not find it suitable for their tastebuds. Nevertheless, do give it a shot if you are in the mood to be adventurous.
This recipe was adapted from http://www.iranmania.com/.
Ghormeh Sabzi
750 grams boneless stewing lamb or beef
1 large onion, finely chopped
1/3 cup of cooking oil
1 teaspoon turmeric
1.5 cups water
1/2 cup dried limes (or fresh lime juice)
3/4 cup kidney beans (I used canned kidney beans because I was too lazy to pre-cook the dried beans)
Salt
Black pepper
1 cup spring onions, finely chopped
1.5 cups spinach, finely chopped
1/2 cup parsley, finely chopped
1/4 cup coriander, finely chopped
1/4 cup garlic chives, finely chopped
1/4 cup fenugreek, finely chopped (optional)
1 large onion, finely chopped
1/3 cup of cooking oil
1 teaspoon turmeric
1.5 cups water
1/2 cup dried limes (or fresh lime juice)
3/4 cup kidney beans (I used canned kidney beans because I was too lazy to pre-cook the dried beans)
Salt
Black pepper
1 cup spring onions, finely chopped
1.5 cups spinach, finely chopped
1/2 cup parsley, finely chopped
1/4 cup coriander, finely chopped
1/4 cup garlic chives, finely chopped
1/4 cup fenugreek, finely chopped (optional)
1. Trim meat and cut into 2 cm (3/4 inch) cubes.
2. Fry onion over medium heat in half of the oil until golden. Add turmeric and fry for 2 more minutes.
3. Increase heat, add meat cubes and stir over high heat until meat changes color and begins to turn brown. Reduce heat.
4. Add water, black-eye or kidney beans, salt and pepper to taste. Cover and simmer gently for 1-1.5 hours hours until meat is tender.
5. Add prepared vegetables, then add dried limes (or lime juice), cover and simmer for further 10-15 minutes. Adjust seasoning and serve with white rice.
This dish serves 6.
