Ghormeh Sabzi

The history of Ghormeh Sabzi dates back to at least 500–1000 years. Boy oh boy did they have exquisite taste  back then. A slow cooked stew made up of lamb muscle, herbs and pinto beans.....historical gourmet food at its finest.

Recipe:

Herb mixture

10 bunches of fresh chives

8 bunches of fresh parsley

2 bunches of fresh coriander

1 small bunch of fresh spinach

1 handful of dried fenugreek

Half cup of pinto beans (soaked overnight)

1 kilo lamb muscle with or without bone

2 loomi's

Fresh lemon juice

2 big onions 

1 teaspoon turmeric

1 teaspoon cinnamon and a bit for later

Salt

Black Pepper 

Method:

Wash and dry all the fresh herbs and chop very very finely. Fry with a little oil adding the fenugreek, stirring for 20 mins, once mixture is cooled set aside. Sweat the onions with a little cooking oil and add the lamb, turmeric, cinnamon, salt, pepper, pinto beans and herb mixture. Stir for 5 minutes and add 2 cups of water, letting the stew gently cook for 2 to 3 hours on very low heat. Add the loomi, fresh lemon juice and continue to cook for another hour. Serve with white rice and raw onions.