ghormeh sabzi recipe slow cooker

ghormeh sabzi recipe slow cooker

Ingredients

• 300g lamb or beef, cut into medium chunks
• 500g herbs: leeks, parsley, cilantro, spinach, and fenugreek
• 150g red kidney beans or pinto beans, soaked for 6-24 hours
• 1 large onion, chopped
• 4 dried limes
• Salt to taste
• Black pepper to taste
• Turmeric to taste
• Fresh lemon juice or verjuice to taste

Instructions

1. Rinse the beans and drain.
2. Peel and chop the onion.
3. Heat some oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the turmeric and black pepper and cook for 1 minute more.
5. Add the meat and cook until browned on all sides.
6. Add the beans and 3 cups of water. Bring to a boil, then reduce heat and simmer for 1 hour.
7. While the meat and beans are simmering, wash and chop the herbs.
8. Heat some oil in a large skillet over medium heat. Add the herbs and cook until wilted, about 5 minutes.
9. Add the herbs to the pot of meat and beans.
10. Poke the dried limes with a fork and add them to the pot.
11. Add salt, pepper, and lemon juice to taste.
12. Simmer for another 30 minutes, or until the meat and beans are tender.
13. Serve Ghormeh Sabzi with rice.

Tips

• For a richer flavor, use lamb instead of beef.
• If you don't have dried limes, you can substitute 1 tablespoon of lemon juice.
• You can also add other herbs to the stew, such as dill, mint, or tarragon.
• This stew can be made ahead of time and stored in the refrigerator for up to 3 days.