PERSIAN LAMB AND CHICKPEA STEW (QORMEH SABZI)
A lovely, healthy, Persian dish, which can easily be made with cuts of beef. Try it in place of your usual stew some evening! :)
Provided by PalatablePastime
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.
- Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.
- Lower heat and cover, simmering for 15 minutes.
- Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
- Add these vegetables and the chickpeas to the meat and mix together thoroughly.
- Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.
- Serve with steamed basmati rice.
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Malik Rashid Imran Budh
[email protected]This dish is a labor of love, but it's so worth it. The flavors are complex and delicious.
musuuza amerson
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. It still turned out great.
melid jouman
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Gabriella Adiete
[email protected]I'm a vegetarian, so I substituted the lamb for tofu. It turned out really well!
Larry Marry
[email protected]This is the best ghormeh sabzi I've ever had! The flavors are incredible.
Nancy Madziataika
[email protected]I love how versatile this dish is. You can add or remove ingredients to suit your own taste.
Riyad hassan
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The end result is a hearty and flavorful stew that's perfect for a special occasion.
Mahim Khan
[email protected]I'm not sure what went wrong, but my ghormeh sabzi turned out really dry. I think I might have overcooked the lamb.
William Biggs
[email protected]The only thing I would change about this recipe is to add a little more salt. I found it to be a bit bland.
Daniel Tamaona
[email protected]I love the vibrant green color of this dish. It's so inviting and makes me want to dig in right away.
Umar Khatab
[email protected]This was my first time making ghormeh sabzi, and it turned out great! I followed the recipe exactly, and it was easy to follow.
Elizabeth Haynes
[email protected]I'm not a huge fan of lamb, but this dish changed my mind. The meat was so tender and juicy, and the sauce was flavorful and aromatic.
Kenza Bouhlal
[email protected]This dish was a hit with my family! The flavors were complex and well-balanced. We'll definitely be making this again.
Qadir Butt
[email protected]Absolutely delicious! The lamb was tender and flavorful, and the chickpeas were cooked perfectly. The combination of spices was divine.