Ghormesh Sabzi (Qorme Sabzi) Ingredients (Serves 4-6):

2 pounds of lamb meat washed and cubed

15 oz. cans of Red Kidney Beans, 1 large yellow onion, finely chopped

1/2 pound curly parsley, 1/2 pound cilantro, 1/2 pound Persian leek

1/2 pound fenugreek, 4-5 dried limes, 2 tbs of turmeric, Salt and pepper to taste, sunflower Oil, Water,

Method:

Clean and wash the herbs, dry thoroughly and chop finely in a food processor. Heat 3 tbs of oil in a large skillet over medium heat and saute the chopped fresh herbs for about 10 minutes, stir frequently. Set aside. In a large stew pot, saute chopped onions in 2 tablespoons of oil until they become golden brown. Add the meat, turmeric, salt, pepper and fry until all sides are brown. Add the fried vegetables and dried limes. Pour in enough water to cover the mixture by about 2 inches, Add the kidney beans and bring to a boil on high heat for just a couple of minutes, lower the heat, cover and cook on medium to low heat for 1 1/2 hours. The longer ghormeh sabzi simmers the better it tastes.

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