Iran's everyday herb stew — a deep green mix of parsley, cilantro, chives and fenugreek simmered for hours with lamb, dried limes and kidney beans until dark and tangy.
Chop the herbs
Finely chop the parsley, cilantro, chives and fenugreek leaves.
Fry the herbs
Fry the chopped herbs in oil, stirring often, until they turn dark green and fragrant.
Brown the lamb
In a separate pot, brown the lamb with the chopped onion and turmeric.
10 minAdd the limes
Add water, salt, pepper and the pierced dried limes to the lamb, and bring to a boil.
Simmer the meat
Cover and simmer gently until the lamb is very tender.
180 minAdd herbs and beans
Stir the fried herbs and drained kidney beans into the stew.
Simmer to finish
Simmer uncovered until the sauce thickens and turns a deep green.
30 minAdjust and serve
Taste and adjust the sourness by squeezing a dried lime, then serve hot over rice.
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